2 tbsp olive oil
1 ¼ lb pork shoulder cut into 1 inch cube
1 large onion finely chopped,
2 garlic cloves crushed
2 jalapeno peppers deveined and chopped
1 tsp dried Mexican oregano
⅔ cup vegetable stock
12 oz salsa verde
3 potatoes diced
1 bunch of cilantro chopped
salt to taste
