Ingredients
2 lbs pork shoulder, cubed
2 tablespoons vegetable oil
1 small onion, diced
3 cloves garlic, minced
2 cups roasted green chiles, chopped
4 cups chicken broth
3 medium potatoes, peeled and diced
1 teaspoon ground cumin
½ teaspoon dried oregano
Salt and black pepper to taste
Instructions
Heat oil in a large pot over medium-high heat. Season pork with salt and pepper, then brown on all sides. Remove excess grease if needed. Add onion and cook until softened, then stir in garlic and cook for 30 seconds. Return pork to the pot and add roasted green chiles, chicken broth, cumin, and oregano. Bring to a boil, then reduce heat to low and simmer for 45 minutes. Add diced potatoes and continue simmering for 25–30 minutes until potatoes are tender and pork is fork-tender. Adjust seasoning before serving. Serve hot with warm tortillas or crusty bread.