Puerco en Salsa Verde

Cut the pork loin into small pieces and season with salt and black pepper.

Serve hot with rice and beans.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the pork and cook until browned on all sides, about 10 minutes.

Remove the pork from the skillet and set aside.

In the same skillet, add the remaining tablespoon of vegetable oil and sauté the chopped onion and minced garlic until tender.

Add the chopped tomatillos, green chilies, and cilantro to the skillet and cook for 5 minutes, stirring occasionally.

Add the chicken stock and simmer for 10 minutes, or until the tomatillos are soft.

Using an immersion blender or transferring to a blender, blend the mixture until smooth.

Return the pork to the skillet and pour the blended sauce over it.

Simmer for an additional 15-20 minutes, or until the pork is cooked through and the sauce has thickened.