Pork Chili Verde

In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed pork shoulder and brown on all sides, about 5-7 minutes.

Add the chopped onion and garlic to the pot. Sauté for another 2-3 minutes until the onion is translucent.

Stir in the green bell pepper, tomatillos, chicken broth, cumin, coriander, jalapeño (if using), salt, and black pepper. Bring the mixture to a boil.

Reduce the heat to low and let the chili simmer uncovered for about 1.5 to 2 hours, or until the pork is tender, stirring occasionally.

Taste and adjust seasoning if necessary. Remove from heat and let it cool slightly before serving.