Authentic Chili Verde

In a large heavy-bottomed pot, heat the olive oil over medium-high heat. Cut the pork into 1-inch cubes, season with salt and pepper, and brown the pork on all sides. Work in batches if necessary to avoid overcrowding the pot.

Once the pork is browned, remove it from the pot and set aside. In the same pot, add the diced onion and cook until softened, about 5 minutes.

Add the minced garlic and cook for an additional minute, stirring to avoid burning.

Add the quartered tomatillos, chopped green chilies, ground cumin, and dried oregano to the pot. Cook for about 5 minutes, until the tomatillos are slightly softened.

Return the browned pork to the pot. Pour in the chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low.

Cover the pot and let simmer for about 1.5 to 2 hours, until the pork is tender and easily shreds with a fork.

Adjust seasoning with salt and black pepper to taste. If desired, you can blend a portion of the chili verde for a smoother texture.

Serve hot with warm tortillas, rice, or your favorite garnishes such as cilantro, diced onions, or lime wedges.