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Ingredients
  • 3 poblano chiles, roasted, skinned/seeded, and chopped
  • 3 T olive oil
  • 3 to 4 lbs pork tenderloin, pork loin or turkey breast, trimmed and cut into 1½” cubes
  • 2 large onions, finely chopped (~3 c)
  • 3 cloves garlic, minced
  • 1 T dried cumin
  • 1 T dried oregano
  • 2 jars (15 oz each) salsa verde (Xochitl brand, preferably)
  • 1 box (14 oz) chicken stock
  • 1 chicken bouillon cube
  • 1 squeeze (~½ t) agave nectar or honey
  • Kosher salt
Note: Ingredients may have been altered from the original.
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