2 1/2 lb Boneless pork shoulder
2 tb Salad oil
1 lg Onion, chopped
2    Garlic cloves, minced or
- pressed
1 1/2 c  Tomatillos, chopped, fresh
- or canned and drained
1 cn Diced green chiles (7 oz.)
1 ts Dry marjoram leaves
1/4 c  Cilantro, fresh, chopped
1/2 c  Water
Salt
Sour cream
Cilantro sprigs

Trim and discard fat from pork; cut pork into 1-inch cubes. Heat oil in a
wide 3 to 4 quart pan over medium-high heat. Add meat, a few pieces at a
time, and cook until lightly browned on all sides. Lift out meat, transfer
to a plate, and keep warm; reserve drippings in pan. Add onion to pan and
cool, stirring, until soft (about 7 minutes). Return meat to pan and stir
in garlic, tomatillos, chiles, marjoram, chopped cilantro, and water.
Season to taste with salt. Cover and simmer until meat is tender when
pierced (about 1 hour). Skim off fat. Spoon into serving bowls and garnish
with sour cream and cilantro sprigs.