Pork Stew with
2 1/2 lbs lean boneless pork butt
2 Tablespoons oil
1 large onion, chopped
2 cloves of garlic, minced
1 1/2 cups of chopped tomatillos
3 serrano chiles, chopped or 1 can (7oz) of chopped California green chiles
1 teaspoon marjoram
1 teaspoon salt
1/4 cup of chopped cilantro leaves
Trim the pork of fat and cut into 1-inch cubes. Heat oil in a wide pan (preferably a pressure fry pan and cook until lightly brown). Pushing the meat to the side add the onion and cook until limp. Stir in garlic, tomatillos, chiles, marjoram, salt, and coriander. If using a pressure cooker add just enough liquid to allow it to seal. If you add too much liquid you'll get a soupy stew. Cook at high pressure for 20 minutes with natural release. In a open pan, add 1/2 cup water and cover, cook for one hour or until the pork is very tender.
Garnish with additional chopped cilantro. Can be served over rice with sour cream or with hot corn tortillas.