We had this for Alice and Leo’s birthday dinner, and again for New Year’s Day. It’s delicious and very easy.

INGREDIENTS
3 lbs pork shoulder, cut into 2″ pieces
1 bunch fresh cilantro
1 15-oz can tomatillos
1 4-oz can diced green chilis
2 yellow onions, chopped
2 cloves of garlic, minced
2 t ground cumin
2 t dried oregano
2 cups chicken broth

avocado and limes for garnish

Sprinkle salt on the pork and set aside.

Cut the stems off the cilantro and put the stems in the blender along with the tomatillos and chilis. Purée until smooth.

Brown the pork in two batches, about 5 minutes on each side. Remove the meat and set aside. In the same pan, sauté the onions and garlic until nicely softened. Add the oregano, cumin and salt. Pour in the broth, the tomatillo purée, and then add the meat.

You can either cook this in the oven at 350 degrees for 1-1/2 hours, or put it into the slow cooker on low for 7-8 hours.

Ladle into bowls, or over rice, and garnish with chopped cilantro leaves, diced avocado, and lime wedges.