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Ingredients
US|METRIC
5 SERVINGS
- 2 lb. Hatch Green Chiles (12 to 16, or Anaheim chiles)
- 3 lb. pork butt roast (boneless, such as a Boston butt, trimmed cut into 1-inch pieces)
- salt
- freshly ground black pepper
- canola oil (as needed)
- 2 onions (medium, finely chopped)
- 8 cloves garlic (chopped)
- 3 jalapeno chiles (coarsely chopped)
- 15 oz. diced tomatoes (undrained)
- 2 Tbsp. ground cumin
- 6 cups chicken broth
- 2 Tbsp. corn starch
- lime wedges
- cilantro sprigs
- tortillas
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Directions
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