Directions
1Cut the pork and trim away the bulk of the fat.
2Cuts both lean meat and fat into half-inch cubes.
3In a heavy pan over a hot flame, fry the lean pork with water, stirring until the water is gone and the meat begins to brown.
4Add onion and garlic and stir constantly until the onion transparent.
5Reduce the fire to boil and add tomatillos & look chili peppers when.
6Cover the pot and simmer for about an hour, stirring occasionally to prevent sticking.
7Meanwhile, make the bacon cracklings diced by fry in a skillet over medium heat until the pieces are browned and crispy.
8Drain and salt and set aside the cracklings.
9After an hour the Chile Verde should be quite moist but not watery.
10Add a little water if it is too dry.
11Add salt and pepper to taste, and if you want it hotter, add your fresh chillies to.
12Cover and let simmer again for at least half an hour. The longer the better.
13To serve: sprinkle with chopped coriander (if used), chopped jalapenos and cracklings.
14Serve with Spanish rice, tortilla's, black beans, and ice-cold beer.