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Ingredients

• 4 pound chuck roast, or pork shoulder/butt (I used a chuck roast)
• 1 green bell pepper, seeded and diced
• 1 small onion, diced
• 1 (4-ounce) can diced chile (mine were mild, your choice)
• 1 (14.5-ounce) can diced tomatoes
• 10 tomatillos, diced (peel off the outer wrapper, if they have one)
• 4 cloves garlic, minced
• 2 teaspoons kosher salt
• 2 teaspoons cumin
• 2 teaspoons sage
• 1 tablespoon oregano
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/4 cup chopped cilantro leaves

Description

Serious Eats