Pete'S & Olga'S Chili Verde - cooking recipe

Ingredients

3 lbs boneless pork shoulder, in 1 inch cubes
6 tablespoons olive oil
1 yellow onion, chopped
1 green bell pepper, seeded and chopped
3 green onions, sliced thin
5 garlic cloves, minced
2 serrano peppers, minced
1 teaspoon cumin
1 1/2 teaspoons oregano (Mexican)
1 (28 ounce) can green enchilada sauce (Las Palmas)
1 (16 ounce) green enchilada sauce (small can or Herdz)
3/4 cup cilantro, chopped

Preparation

Boil pork gently for 20 minutes.
Saute boiled pork in 3 tbsp olive oil until browned and almost crusty, and set aside.
Saute onion, in stock pot, in 3 tbsp olive oil, adding green pepper, serrano pepper, cumin, oregano, and garlic as you go- in that order.
Add pork.
Then add enchilada sauce and green sauce.
Simmer, covered about 45 minutes.
Just before done check for seasonings and add cilantro.