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Ingredients
  • subheading: CHILE VERDE RECIPE:
  • 2 lb tomatillos
  • 6 garlic cloves, not peeled
  • 3 Anaheim or Poblano chiles
  • 3 Jalapeños, seeds removed, chopped
  • 1 bunch cilantro leaves, chopped
  • 4½ lb pork shoulder, trimmed of excess fat and cut into 1 to 2-inch cubes
  • Olive oil
  • 2 small yellow onions
  • 2 garlic cloves, minced
  • 1 TBSP dried oregano
  • 3 cups chicken stock
Steps
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