"This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it."
Ingredients
2 tablespoons vegetable oil
2 pounds boneless pork shoulder, cut into 2-inch pieces
1 yellow onion, diced
2 teaspoons kosher salt, or to taste, divided
2 teaspoons dried oregano
2 teaspoons ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
10 fresh tomatillos
All recipe here :
video here :
http://allrecipes.com/video/5306/pork-chili-verde-green-pork-chili/
source http://allrecipes.com
Looks exquisite. I am not sure what part of the country you are from, but if you can get your hands on some good Hatch green chiles, you could roast them up and add them in for those who would have a preference.
Still, I am definitely going to try this dish!