2 to 2-1/2 lb (907 to 1134 g) pork shoulder, pork butt or Boston butt
1 tsp (5 g) sea salt
1 tsp (2 g) ground cumin
1 tsp (2 g) ground coriander
1/2 tsp (1 g) black pepper
1 tbsp (15 mL) ghee
1/2 large onion, diced
3 Hatch green chiles* (6 oz / 171 g), seeded and diced
3/4 lb (340 g) tomatillos, husk removed and diced
4 cloves garlic, finely chopped
2 c (473 mL) chicken broth
Large handful of fresh cilantro for garnish
*If you can't find fresh Hatch green chiles (available in late summer), you can use canned Hatch green chiles (two 4 oz / 113 g cans)