Chile Verde
Ingredients
- 4 lb. (2 kg) boneless pork shoulder, trimmed of excess fat and cut into 1-inch (2.5-cm) cubes
- Kosher salt and freshly ground pepper
- 4 cans (7 oz./220 g each) diced fire-roasted mild green chiles, drained
- 2 cans (12 oz./375 g each) whole tomatillos, drained and broken up by hand
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 large jalapeño chile, seeded and minced
- 2 cups (16 fl. oz./500 ml) low-sodium chicken broth
- 3/4 lb. (375 g) firm, ripe tomatoes, finely chopped
- 1 Tbs. dried oregano
- 2 tsp. ground cumin
- Sour cream for serving
- Chopped fresh cilantro for serving
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