Chili verde

3 lbs boneless pork butt
1 T oil
1 onion, diced
6 cloves garlic, chopped
2 jalapeno peppers, chopped (with seeds)
1 t oregano
Salt and pepper
2 4-oz cans whole green chilies
1 lb tomatillos, paper skins removed
3 C beef or pork stock
3 C water

Cut pork into 1/2-inch cubes, trimming off excess fat.
Heat oil in a large frying pan and saute the onion with garlic, jalapenos, oregano, and 3/4 t salt. When the onion is soft, remove mixture to a large stew pot.
In the same frypan, brown the pork, seasoned with salt and pepper, until browned (you may have to do this in several batches). Remove it to the stew pot.
Cut the canned chilis into 1/4-inch strips and add to the pot along with the stock and water. Bring to a boil and simmer for 2 hours.
Mince the tomatillos or blend them in a blender and add them to the pot. Cook for 1/2 hour longer, or until the pork shreds easily. Serve with tortillas, rice, or potatoes, and garnish with cilantro and pickled jalapenos.