Puerco en Salsa Verde with Mexican Red Rice

Ingredients (Serves 4-6)

For the Puerco en Salsa Verde:

2 lbs (900g) pork shoulder, cut into 2-inch chunks

1 lb (450g) tomatillos, husked and rinsed

2-3 serrano chiles (adjust for heat), stemmed

1 small white onion, quartered

3 garlic cloves

1/2 cup fresh cilantro, chopped

1 tsp ground cumin

1 tsp salt (or to taste)

2 tbsp vegetable oil

2 cups chicken broth

For the Mexican Red Rice:

1 cup long-grain white rice

1 tbsp vegetable oil

1/4 cup diced white onion

1 garlic clove, minced

1 cup tomato sauce

1 1/2 cups chicken broth

1/2 tsp ground cumin

1/2 tsp salt (or to taste)

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