Chile Verde | Dinners | Umami

Ingredients

• 2-2.5 lbs. pork shoulder
• 2 cups chicken stock
• 4 cups cooked rice
• 1 tablespoon Mexican oregano
• 1/4 teaspoon cumin (optional)
• oil
• 1/2 teaspoon salt (plus more to taste)
• freshly cracked black pepper
• cilantro for garnish (optional)
• lime for garnish (optional)
• 10 tomatillos (approx. 1 lb.)
• 3 jalapenos
• 2 white onions
• 3 poblanos (or 2 larger ones)
• 4 garlic cloves
• 1/2 bunch cilantro