Ingredients:

For the Pork:

3–4 lbs pork shoulder or pork butt (cut into large chunks)

1 tbsp olive oil (for searing)

Salt & pepper to taste

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

For the Chile Verde Sauce:

1 ½ lbs tomatillos (husks removed and rinsed)

5–6 roasted green chiles (like Hatch or Anaheim), peeled and chopped (or use canned green chiles for ease)

2–3 jalapeños or serranos (to taste, optional for spice)

1 large white onion, chopped

4 cloves garlic

½ cup fresh cilantro

1 tsp oregano (Mexican if available)

1 tsp cumin

1 ½ cups chicken broth

Juice of 1 lime