Pork in green tomatillo sauce (Puerco en salsa verde)

1. Cut the pork shoulder into 4 cm cubes, salt them and brown on all sides in batches in hot oil in a heavy pot.

2. Pour in the water, cover and braise gently for 50-60 minutes until the meat is almost tender.

3. Meanwhile, husk and rinse the tomatillos and boil them with the halved onion, garlic and serrano chilies for 5-6 minutes, until they turn olive green.

4. Drain the cooked vegetables and blend with most of the coriander and the cumin until smooth.

5. Pour the green sauce over the meat, add salt and simmer uncovered for another 25-30 minutes, until the meat is meltingly tender and the sauce has thickened slightly.

6. Serve sprinkled with the remaining chopped coriander, with rice, beans and warm tortillas.

Tip: If the tomatillos are very tart, a pinch of sugar in the sauce rounds out the flavours nicely.