Olive Oil | Poblano Peppers Boneless Pork Shoulder Roast Onion | Garlic Cloves Diced Green Chiles | Salsa Verde Ground Cumin | Chili Powder Dried Oregano | Chicken Broth Cooked White Rice
Season the cubed pork and sear on all sides in oil. Transfer the browned pork to a dutch oven. Add the chopped onion, dice poblano pepper, minced garlic, canned chiles, and Salsa Verde to the Dutch oven.
Place the lid on the Dutch oven and slide it into the oven on the middle shelf. 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.