Step 1

Cut the pork shoulder roast into 1 ½ to 2 inch cubes. Trim most of the fat as you are cutting up the pork roast.

Step 2

Dice the poblano peppers and onion and set aside.

Step 3

Peel and mince the fresh garlic or measure jarred mince garlic.

Step 4

Preheat the oven to 375 F. degrees.

Step 5

Season the cubed pork with salt and pepper on all sides.

Step 6

Heat the olive oil in a large skillet. Sear the cubed pork on all sides.

Step 7

Transfer the golden browned pieces of pork to a 5-quart Dutch oven or other oven safe 5-quart pot with a lid. You can also cook it in a slow cooker.

Step 8

Add the chopped onion, dice poblano pepper, minced garlic, canned chiles, and Salsa Verde to the Dutch oven.

Step 9

Sprinkle the ground cumin, chili powder and oregano flakes over the ingredients.

Step 10

Pour the chicken broth into the pot and stir to combine.

Step 11

Place the lid on the Dutch oven or pot and slide it into the oven on the middle shelf.

Step 12

Cook the pork for 1 ½ to 2 hours until it is fork tender. Remove the pot from the oven and carefully lift the lid.

Step 13

Shred the cooked pork and use to make pork tacos, nachos, enchiladas, or quesadillas. Or follow the directions below to thicken for Green Pork Stew.

Step 14

Combine 2 tablespoons of corn starch with 2 tablespoons cool water. Mix until lump free. Add the the pot ten minutes before the end of cook time and mix. Return to the oven and allow to thicken.

Step 15

Serve with white rice if making a pork stew.