INGREDIENTS
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2 lb tomatillos
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6 garlic cloves, not peeled
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3 Anaheim or Poblano chiles
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3 Jalapeños, seeds removed, chopped
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1 bunch cilantro leaves, chopped
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4 1/2 lb pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes
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Olive oil
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2 small yellow onions
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2 garlic cloves, minced
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1 TBSP dried oregano
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3 cups chicken stock