Chile Verde
variation on a recipe by Traci Des Jardins - serves 10

This is a perfect chile verde; yielding tender, fragrant chunks of pork to tuck into a flour tortilla along with some grated cheddar cheese. If you are timid with chilis, stick with half of one. If you are not shy, go all the way up to four. I suppose you could substitute canned tomatillos for fresh ones if you needed to.
If you are rushed for time, you can always take this delicious shortcut.
2 tablespoons canola oil, divided
2 pounds pork tenderloin, cut into 1-inch pieces
1-1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
4 cups chopped onion
2 pounds small tomatillos, husks, stems removed, quartered
 1/2 to 1 medium Anaheim or Poblano chili, seeded and veined, chopped
5 cloves garlic, minced
3 cups water
1 cup chopped fresh cilantro
1 teaspoon ground cumin
1 teaspoon dried oregano
1 Sprinkle the pork evenly with the salt and pepper. Place flour in a large zip-top plastic bag. Add pork to bag; seal. Shake to coat. Heat 1 tablespoon of canola oil in a stockpot over medium-high heat. Add half the pork to pan and brown on all sides. Remove pork from pan. Repeat with remaining oil and pork.
2 Add onion, tomatillos, chili and garlic to pan; saute until tender. Return pork to the pan. Add water and remaining ingredients. Bring to a simmer. Cook uncovered for 2 hours or until pork is tender.