Pork Chile Verde with Red Chile Salsa

(or more) chicken broth, divided

tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided

bunch green onions, coarsely chopped

(packed) fresh cilantro with tender stems

Olive oil

garlic cloves, peeled

4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes

large onion, chopped (about 2 cups)

cumin seeds

diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)

dried oregano (preferably Mexican)

yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped

Fresh cilantro

Red chile salsa

Ingredient info: Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets.