Once again I'm returning to a recipe I found at Simply Recipes. Here's today's variation.

Ingredients

• Two 27-oz cans of El Mexicano canned whole tomatillos
• Garlic, 8 cloves
• Pork shoulder, 2 lbs
• Olive oil
• 2 onions, chopped
• Chicken stock, 2.5 cups
• One cup of diced, canned green chiles
• 1.5 tsp of oregano
• Salt, pepper

Procedure

1. Cut pork into chunks. Salt and pepper generously. Brown in small batches in Dutch oven with olive oil. Put aside.
2. Broil five unpeeled cloves of garlic. Remove from oven. Peel.
3. Put chopped onions and three cloves of raw garlic in frying pan. Fry till soft.
4. Drain the cans of tomatillos. Reserve the brine.
5. Put tomatillos through blender with broiled garlic. Pour into Dutch oven. Add meat, chicken stock, oregano and green chiles. Bring to a boil, then reduce heat so that it simmers/slow boils uncovered for three hours or until pork is fork tender.
6. As necessary, heat up remaining brine and add to Dutch to maintain liquid. If you cook only three hours, you probably won't need it. If longer, you might.

This is the first green chile experiment I've been really happy with. The secret, it appears, is in the canned tomatillos, which are in a spiced brine that gives a fruity savoriness to the recipe that using fresh tomatillos simply doesn't. The word "brine" is potentially deceptive. It has very little salt, although it tastes as though there is some vinegar in it.