chile verde with pork

Ingredients

• 1-3 tablespoons neutral oil (like vegetable or canola)
• 3 pound pork shoulder (cut into 1 inch size cubes)
• 1 cup white or yellow onion, diced
• 1 garlic clove, minced
• 1/2 teaspoon ground cumin
• 1 16 ounce jar salsa verde
• 1 10 ounce can green enchilada sauce
• 1 25 ounce can hominy, drained
• 1/2-1 cup chicken broth
• Heat 1 tablespoon oil in a large pot on medium-high heat - cook the pork until brown on all sides (cook in batches, add more oil if needed); remove pork and set aside
• In the same pot, saute onions for about a minute, add garlic and cumin; cook until fragrant then add the cooked pork back in
• Next add the salsa, enchilada sauce and hominy; mix and add chicken broth just enough to cover the pork mixture
• Bring to a boil, turn down heat and simmer partially covered for about 2 hours or until pork is fork tender
• Serve over cooked rice with tortillas on the side and top with fresh onions and cilantro.