Pork and Green Chili Tacos

2 tablespoons olive oil or lard
3 pounds pork shoulder, cut in 1/2-inch cubes
Salt and pepper
2 cups diced onion
4 garlic cloves, minced
1 teaspoon cumin seeds, toasted until fragrant and coarsely ground
1 teaspoon coriander seeds, toasted until fragrant and coarsely ground
1 bay leaf
1 cup diced tomato
1/2 pound tomatillos, husk on, left whole
3/4 cup chopped roasted hot green chile, like Anaheim (about 6 chiles)

Soft corn tortillas

1 large white sweet onion, finely diced, soaked for 30 minutes in cold water and drained
Sliced fresh or pickled jalapeƱos (optional)
Oregano, for sprinkling
Cilantro sprigs

Put olive oil in a wide deep skillet over medium-high heat. Add pork and season with salt and pepper. Stir-fry pork until lightly browned, about 5 minutes. Remove pork with slotted spoon, leaving fat in pan.

Add onion to pan, season with salt and pepper and cook until softened and lightly browned, about 5 minutes. Add garlic, cumin, coriander, bay leaf and tomato. Return pork to skillet. Add tomatillos and green chile. Stir well. Add 4 cups water and bring mixture to a boil. Reduce heat to a brisk simmer and cook, uncovered, for 30 minutes or until meat is tender and sauce has thickened. Taste and adjust seasoning.

To serve, warm the tortillas on a hot griddle or cast iron pan over a burner. Put 2 warm tortillas side by side on a small plate. Spoon 2 tablespoons pork mixture onto each taco. Garnish each taco with 1 teaspoon chopped onion, 2 to 3 jalapeƱo slices, a pinch of oregano and a few cilantro sprigs.

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