1 lb. Ground Pork
1/4 C White Onion, minced
2 Tomitillos, diced
10oz. Can Green Enchilada Sauce
1 1/2 tsp. Garlic Powder
1 tsp. Cumin
1/2 tsp. Oregano
1/2 T Cornstarch
1/8 C Diced Fresh Cilantro
Mexican Cauliflower Rice https://junecleaver21stcenturystyle.wordpress.com/2017/04/27/mexican-cauliflower-rice/
Shredded Monterey Jack Cheese
Corn Taco Shells
-In large skillet over medium heat, cook pork, onion, tomatillos until almost done.
-In mason jar or blender bottle, combine enchilada sauce, garlic powder, cumin, oregano and cornstarch until well blended.
-Make rice per directions. Combine with pork. Pour in sauce mixture. Cover and simmer over medium low for 12 minutes.
-Serve in taco shells top with cheese and any other toppings you desire. Enjoy!