4 lbs pork SHOULDER
1 30oz bag frozen, diced/peeled green chile 
1 ~14.25oz can chicken broth
2T cumin
2 bay leaves
1 small onion, coarsely chopped
1 handful cilantro, stems removed
2-3 tsp salt

In large pan, thaw green chile.  Meanwhile, cut pork shoulder into ~2" cubes.

Add broth, onion, cumin, bay leaves, salt, and cilantro to green chile.  Stir.

Add pork, bring to boil, then reduce heat, cover and simmer 2 hours, stirring occasionally.

Uncover and simmer 45 min - 1hr 15min more

Serve with cilantro rice, sour cream, and tortillas.