Ingredients
3 cups (or more) chicken broth, divided
1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
1 bunch green onions, coarsely chopped
1 1/2 cups (packed) fresh cilantro with tender stems
6 garlic cloves, peeled
Olive oil
1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
1 large onion, chopped (about 2 cups)
1 tablespoon cumin seeds
3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
2 teaspoons dried oregano (preferably Mexican)
1 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
Chopped fresh cilantro
Red Chile Salsa (click for recipe)
ingredient info
Look for tomatillos (green, tomato-like fruits with papery husks) at supermarkets and Latin markets. And if you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have.