In a large pot, heat 1 tablespoon of olive oil over medium heat until shimmering. Add the 1 pound of pork shoulder chunks, cooking for about 5–7 minutes until browned on all sides.

Once the pork is nicely browned, stir in 2 cups of chopped green tomatillos, 1 tablespoon of fresh cilantro, 1 teaspoon of chili powder, 1 teaspoon of cumin, and salt to taste. Toss in 1–2 chopped jalapeños.

Pour in 2 cups of chicken broth, stirring to combine all the ingredients. Increase the heat to high and bring to a gentle boil, which should take about 5 minutes.

Once boiling, reduce the heat to low, cover the pot, and let your Chili Verde simmer for about 1 hour.

After an hour of simmering, taste your Chili Verde and adjust the seasoning if necessary. Serve the hot dish over rice, in warm tortillas, or alongside beans.