This is the national soup of Mexico. It is so satisfying and savory that it's hard to stop at just one bowl. Luckily it's healthful enough that you don't have to.
Ask you butcher to cut the pork shoulder for you, and then there is very little work involved in this slow simmered Mexican stew, which gets better the longer it cooks. It can and should be made a day or two ahead of time.
In Mexico, this ubiquitous green sauce is slathered and spooned over all kinds of foods, from stews to tacos to enchiladas to tortilla chips. The tart, clean flavor of tomatillos is bracing and it's no wonder this sauce is used as a condiment with just about everything.
This is a bright, light margarita, with none of the sugary, salty fillers that you find in the bottled mixes.