INGREDIENTS
1 lb
tomatillos (, paper removed)
1 lb
hatch chile peppers ((anaheim or poblanos will work))
2 cloves
garlic (, minced)
1/2
small onion (, finely chopped)
1 tsp
cumin
2 tsp
oregano
1 tsp
salt
1/2 tsp
black pepper
1 cup
cilantro
olive oil
3 cups
chicken stock
3 lb
pork shoulder (, trimmed and cut into cubes)