Carne de PUERCO en SALSA VERDE

Heat vegetable oil in a large pot over medium-high heat until shimmering.

Season pork shoulder with salt and black pepper, then add to the pot.

Brown the pork on all sides, about 5-7 minutes, then remove and set aside.

In the same pot, add chopped onion and cook until translucent, about 3-4 minutes.

Add minced garlic and cook until fragrant, about 1 minute.

Blend tomatillos and green chiles until smooth, then pour into the pot.

Stir in cumin, oregano, and additional salt to taste.

Return the pork to the pot and add chicken broth to cover the meat.

Bring to a simmer, then reduce heat to low and cover.

Cook for 1.5 to 2 hours, until the pork is tender and easily shredded.

Remove the pork, shred it with two forks, and return it to the pot.

Add chopped cilantro and lime juice, stirring to combine.

Adjust seasoning with salt and pepper as needed.

Serve hot with tortillas or rice.

Allergens