Name: chili verde
Ingredients: 1 lb of tomittilos peeled and chopped; 5 garlic cloves, minced; 2 jalapeños, seeds and ribs removed, chopped; 2 Anaheim or hatch chilis roasted or canned(optional); 1 bunch cilantro leaves, cleaned and chopped

Ingredients

INGREDIENTS

1 lb tomittilos peeled and chopped

5 garlic cloves, minced

2 jalapeños, seeds and ribs removed, chopped

2 Anaheim or hatch chilis roasted or canned(optional)

1 bunch cilantro leaves, cleaned and chopped

Steps

3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
Salt
Freshly ground black pepper
Extra virgin olive oil
2 yellow onions, chopped
3 garlic cloves, peeled and finely chopped
2 tablespoons of chopped fresh oregano or 1 Tbsp of dried oregano
2 1/2 cups chicken stock
Pinch of ground cloves
season with s&p, flour meat and start the browning when brownie move meat, add onion tomatillos and chilis in 1tbl oil, add garlic oregano and clove cook till tender ,put in blender until smooth add meat back in to pot and tomatillo sauce and simmer for 2 to 3 hours.
ive also add potatoes to this
short cut if you don’t have time use hornito’s tomatillo sauce lol