To make an easy version of chili verde cut 3 pounds of boneless pork shoulder into cubes, and season with salt and pepper. Cook the pork in a heavy pot until browned, draining the grease. Stir in 3 cups of green tomatillo salsa and spices, and simmer pork until tender.
To make an easy restaurant-style chili verde dice 3 pounds of lean pork and cook the meat in a large pot of water until the pork is tender, draining off the water when done. Chop part of a large onion, bunch of green onions, a jalapeño pepper and fresh cilantro, and add to the pot along with a can of green diced chilies. Season the mixture to taste with black pepper and garlic powder. Simmer the mixture until all of the ingredients are thoroughly heated.
If authentic green salsa is not available, cooks can make a homemade version using five to six fresh tomatillos, which must be husked and rinsed before chopping. Add the chopped tomatillos to either a blender or food processor along with one jalapeño pepper or two Serrano peppers, with stems removed. Also add chopped fresh cilantro and 1/4 cup water, blending until it forms a coarse puree. Finely chop 1/4 cup onion, and stir the onion into the salsa, seasoning it with 1/4 teaspoon salt.