• 1 1/5 lbs. boneless pork shoulder 1” cubes
• 1 Tbs. olive oil
• 1 medium onion diced
• 2 cloves garlic minced
• 7 oz. Herdez® salsa verde
• 7 oz. La Victoria® dice green chiles (mild)
• 1 cup broth (John prefers chicken, but beef works and makes a darker stew
• Juice of ½ lemon
• 8 oz. sour cream
• 1 cup grated sharp cheddar cheese
• 1 bunch green onion diced

1. Brown the pork with the olive oil about 10 minutes.
2. Add the onion and garlic and sauté until the onion is soft about 5 minutes.
3. Add salsa verde, green chiles, lemon juice and chicken broth and bring to a boil.
4. Reduce heat and simmer for two hours.

Serve garnished with sour cream, cheddar cheese, and green onion.