Chile Verde

Course Main Dishes

Ingredients in this Recipe

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

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