- Pork shoulder Butt roast - Garlic - Salt and pepper - Onion - Chicken stock or water - Bay leaf - Mexican oregano - New Mexico Red Chile Powder or Ancho
Use a 7 quart Dutch oven to make this a one pot pork posole verde. Heat the pan stovetop over medium high heat. Once the pan is hot, add oil. When the oil is shimmering, add pork pieces.