Puerco en Salsa Verde (Pork in Tomatillo Sauce)

• 2 tbsp Vegetable oil
• 900 g Pork shoulder, boneless
• 1 large White onion
• 4 cloves Garlic
• 1 medium Jalapeno pepper
• 600 g Tomatillo, husks removed
• 750 ml Chicken stock
• 2 tsp Fine sea salt
• 20 g Fresh coriander
• 1 medium Lime

1. Cut the pork into 3 to 4 cm chunks. Roughly chop the onion, and peel the garlic. Halve the jalapeno and remove the seeds if you want a milder heat.
2. Heat the vegetable oil in a large pot over medium-high heat. Add the pork and cook for 6 to 8 minutes, turning, until lightly browned in places. Stir in half the onion and 2 cloves of the garlic, and cook for 2 minutes until fragrant.
3. Pour in the chicken stock and add 1 tsp of the fine sea salt. Bring to a gentle simmer, then cover and cook over low heat for 45 minutes, stirring occasionally, until the pork is starting to turn tender.
4. Meanwhile, rinse the tomatillos well to remove any sticky residue, then halve them. Blend the tomatillos with the remaining onion, remaining garlic, jalapeno, and most of the fresh coriander, reserving a little coriander for serving. Blend until smooth.
5. Stir the blended salsa verde into the pot. Simmer uncovered for 20 minutes, stirring now and then, until the pork is very tender and the sauce tastes cooked and slightly thickened. Taste and season with the remaining 1 tsp fine sea salt if needed.
6. Squeeze in the lime juice and stir through. Serve hot, topped with the reserved fresh coriander. If you like, add extra lime at the table.

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