Pork Chile Verde with Roasted Tomatillos
Chunks of pork shoulder browned and slow-braised in a tangy green sauce of oven-roasted tomatillos, poblanos, jalapeños, onion and garlic blended with cilantro, cumin and oregano. The pork turns spoon-tender and the sauce cooks down thick and bright. Serve it in bowls or with warm tortillas.
At a glance
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