Pork with Green Salsa

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.






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