1 1/2 lbs pork shoulder, cubed
salt and pepper
2 cups chicken broth
1 onion, cut into large dice
2 tbsp oil
1 lb green tomatillos, chopped
1 jalapeno, seeded
2 cloves garlic, minced
2 bunch cilantro, chopped
Heat the oil in a large pot.
Season the pork with salt and pepper and sear in the pot. Add the onions and saute until onions are translucent. Add the chicken broth and bring to a simmer. Cover and reduce heat to low. Cook until pork is tender, pulling apart easily with a fork.
Meanwhile combine the remaining ingredients in a blender to make the salsa verde. Adjust seasoning.