5 lbs. pork butt or shoulder, trimmed & cut into large cubes
3. Add the scallions, cilantro and fresh jalapeno and stir to combine. Add the enchilada sauce, canned chiles, tomato paste and water and bring to a boil.
4. Stir in the seasonings, reduce heat, partially cover the pot, and simmer for 2 hours until the meat is very tender, stirring occasionally.