INGREDIENTS
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4-5 lbs. boneless pork shoulder, cubed
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1 Tablespoon olive oil
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28 ounce canned tomatillos
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1/2 cup onion chopped
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2 garlic cloves, minced
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14 ounce green enchilada sauce
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16 ounce salsa verde
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4 ounce diced green chilies
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1/2 Tablespoon cumin
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1 teaspoon dried oregano
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1 tsp salt
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2 Tbsp cornstarch