Instructions: Someone asked about green chili. The big difference from red is cubed pork and no chile powder. All the recipes Ive seen are remarkably similar. Here is one from Garrys page. Ive done this using smoked shoulder. I added some cumin as well.

Dredge pork in flour & garlic salt & brown in heavy pot (add oil or pork fat as necessary to keep from burning). Add chiles, onion, tomatoe, garlic.

Cook for hours. Before serving add lime juice, cilantro & tomatillos.

Watch out for the S-T-I-N-G!

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