2kg locally-reared pork shoulder, trimmed and cut into 2in. cubes.
675g fresh tomatillos (or green tomatoes)
8 garlic cloves, whole, unpeeled
2 small jalapeño chilis, chopped (or 1 scotch bonnet)
2 large green Anaheim-style chilis, chopped (or 4 green peppers)
2 large onions, finely chopped
4 garlic cloves, minced
1 large bunch coriander, washed and lightly chopped
2 tbsp fresh oregano
4-6 avocado leaves (optional)
About 600ml strong chicken or pork stock
1 tsp ground cloves
Freshly ground black pepper
Heat the oven to 230ºC / Gas 8. Remove the papery husks and stalks from the tomatillos, rinse the fruit well and allow to dry.
Cut them in half and place them, cut side down, along with the unpeeled garlic cloves, on a well-oiled baking tray.
Roast in a hot oven for about 15 minutes, until they start to colour. Cool slightly.
Gently push the roast garlic flesh out of the skins into the tomatillos, and blend the whole lot to a smooth sauce.
Add the chopped jalapeños, the large green chilis and the chopped coriander, and reserve this bright green sauce until later.
Season the pork cubes generously with salt and pepper. In a wide frying pan, brown the pork in batches in a little hot oil.
Add the ground cloves to the final batch when you’re just about finished, and tip into a large casserole or stock pan. Add the tomatillo sauce.
Fry the onions and fresh garlic gently in the pork fat until soft and golden, then add to the pork in the stock pan. Add enough stock to just cover the meat.
Add the avocado leaves, if you have them. Bring the pan to a boil and then reduce to a very gentle simmer.
Cook for 2-3 hours, uncovered, until the pork is fork tender.
Add the chopped oregano and check the final seasoning.
Serve with some fluffy long-grain rice or fresh soft tortillas.