Name: Chile Verde
Yield: Makes 6–8 Servings
Cuisine: Spain
Ingredients: Dried oregano, 1 teaspoon; Boneless pork shoulder, 3 lb (1.5 kg), cut into 1-inch (2.5-cm) cubes; Garlic, 4 cloves, minced; Canned roasted whole green chiles, 1 cup (8 oz/250 g) with liquid; Fresh cilantro (fresh coriander), ½ cup (¾ oz/20 g) chopped; Chicken broth or stock, 2 cups (16 fl oz/500 ml), homemade or purchased; Warmed flour tortillas, for serving (optional); Sour cream, ¾ cup (6 oz/185 g); Salt and freshly ground white pepper; Steamed white rice, for serving