Pork Chile Verde with Red Chile Salsa

INGREDIENTS

• Olive oil
• 3/4 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim)
• 1 pound yukon gold potatoes, peeled, cut into 3/4-inch cubes chopped
• 3 cups (or more) chicken broth, divided
• 1 4- to 4 1/2-pound pork shoulder (Boston butt), trimmed, cut into 1 1/2-inch cubes
• 1 bunch green onions, coarsely chopped
• 1 tablespoon cumin seeds
• Fresh cilantro
• 2 teaspoons dried oregano (preferably Mexican)
• 1 1/2 cups (packed) fresh cilantro with tender stems
• 6 garlic cloves, peeled
• 1 large onion, chopped (about 2 cups)
• 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided