Chile Verde
INGREDIENTS
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1 1/2 pounds tomatillos
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5 garlic cloves, not peeled
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2 jalapenos, seeds and ribs removed, chopped
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2 Anaheim or Poblano chiles (optional)
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1 bunch cilantro leaves, cleaned and chopped
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3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
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Salt
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Freshly ground black pepper
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Olive oil
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2 yellow onions, chopped
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3 garlic cloves, peeled and finely chopped
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2 Tbsp of chopped fresh oregano or 1 Tbsp of dried oregano
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2 1/2 cups chicken stock
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Pinch of ground cloves
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