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)

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.