Chilli verde pork

1) Heat the oil in a medium casserole or Dutch oven and add the onion, peppers and garlic. Saute until translucent, but do not brown. Remove and set the mixture aside.

2) Lightly grill the tomatillos over an open flame until lightly charred. Remove from the heat, place in a bowl and cover with cling film to keep warm for 20 minutes.

3) Add the pork shoulder cubes to the casserole or Dutch oven and cook over a high heat until browned on all sides.

4) Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Leave to reduce for 5 minutes, then add the chicken stock, oregano, cumin, salt and pepper.

5) Allow to simmer for 1 hour and then serve with your choice of garnishes, such as sour cream.