Chile verde (literally green chile) is a stew with a base of tomatillos. It's traditionally made with pork or goat or lamb.
Chop up onions, garlic, green chiles or peppers and fry in oil or lard. Whilst that's cooking, dehusk and then grill or char the tomatillos on a dry pan/hotplate. Add the soft tomatillos to the sofrito and then add some cumin powder a little coriander powder and the pieces of meat. Add salt and some oregano, cover and cook over a low heat until the meat is tender. If the meat needs a longer cook, you may have to add some stock so it has more liquid to cook in. Cook with the lid off until the sauce is thickened a bit. You can remove the meat and puree the sauce but I prefer it chunky. Check the salt, top with chopped coriander and serve with rice and or tortillas and salads
