INGREDIENTS
3 lbs
pork shoulder
1 tbsp
olive oil
6
hatch chile roasted and into) can of chiles
1 cup
onion
3
potatoes
5 cloves
garlic
1 tbsp
mexican oregano
1 tbsp
cumin
2 tbsp
cider vinegar
2 cups
chicken broth
10 ozs
enchilada sauce
1/2 tsp
salt
1/2 tsp
pepper
1 serving
flour tortillas