INGREDIENTS
4
lbs. boneless pork shoulder, cubed
1 tbsp
olive oil
28 oz
canned tomatillos
1/2 cup
onion chopped
2
garlic cloves, minced
14 oz
green enchilada sauce
16 oz
salsa verde
4 oz
diced green chilies
1/2 tbsp
cumin
1 tsp
dried oregano
1 tsp
salt
2 tbsp
cornstarch