Chile Verde - cooking recipe

Ingredients

2 lb. pork roast, trimmed and cut into 1-inch cubes
1 Tbsp. oil
1 bunch green onions, thinly sliced
3 cloves garlic, minced or pressed
1 medium green pepper, finely chopped
2 (12 oz.) jars chili salsa (La Victoria or Herdex)
1 (13 oz.) can La Victoria tomatillo entero
more green chili salsa, plain yogurt or sour cream, sliced radishes, minced cilantro (garnishes)

Preparation

Cover meat with cold water; bring to boil.
Cover and reduce to simmer for 1 hour.
Cool meat in its own broth until you can remove.
Cook garlic and green pepper until soft; add remaining ingredients; cover and simmer for 30 minutes.
Garnish as desired. Serve over rice.
Serves 4.