1 teaspoon dried oregano, crumbled |
1 tablespoon ground cumin |
3 tablespoons green chili powder |
19 ounces green enchilada sauce |
32 ounces canned tomatillos, with their liquid |
7 ounces hot salsa verde |
3 1/2 lbs pork sirloin roast, cubed |
lard or oil, as needed to brown |
2 cups onions, finely minced |
1 1/2 tablespoons fresh garlic, pressed |
2 lbs diced green chilies (fresh or frozen) |
2 cups green peppers, very finely minced |
1 teaspoon lime juice |
1/2 cup finely chopped cilantro leaf |
salt |