Ingredients
1-2 tablespoons extra virgin olive oil, or avocado oil
4-5 pounds pork shoulder, cut into 2 1/2 inch chunks
Salt and black pepper to taste
1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons chicken base, like Better Than Bouillon, dissolved in 2 cups of warm water
1 (14.5 ounce) can
Tuttorosso® Petite Diced Tomatoes 2 teaspoons dried oregano, preferably Mexican oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 jalapeno pepper, seeded and membrane removed and chopped, leave seeds for added heat
1 (4 ounce) can diced green chilies
1 (16 ounce) jar salsa verde, green salsa
1/4 cup masa
2 limes, cut into wedges for serving
Sour cream
Fresh cilantro, for garnish