Wendells Pork Chili Verde

Ingredients

• 4-5 lbs. boneless pork shoulder, cubed
• 1 Tablespoon olive oil
• 28 ounce canned tomatillos
• ½ cup onion chopped
• 2 garlic cloves, minced
• 14 ounce green enchilada sauce
• 16 ounce salsa verde
• 4 ounce diced green chilies
• ½ Tablespoon cumin
• 1 teaspoon dried oregano
• 1 tsp salt
• 2 Tbsp cornstarch

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