A mexican friend taught me how to make these fantastic tacos. No recipe books, no exact measurements, just verde tacos like Mama used to make....except for, perhaps, a few store-bought tortillas.
4-6 dried red chili's
1 large can of tomatillos, drained
1 onion, roughly chopped
1 pork tenderloin sliced as thin as you can slice it,
then cut into small, bite-sized pieces.
chopped onion (optional)
1-2 cloves of garlic, minced
Snap off the ends of these chili's and shake all of the seeds out of them, if you don't want it devil-hot. Put a little oil into a frying pan, and stir them around until they're toasted. Keep your overhad fan on, or you'll be sneezing your head off.
Transfer the chili's into a blender. Throw in the tomatillos, onion, and garlic, and puree.
Saute the pork in oil, with onion and garlic. After it's browned almost through, pour that pitcher of chili-tomatillo salsa over the top. You can add a little water, if needed, and then cook it down over low-to-medium heat for about 30 minutes, or until you're ready to eat.
Load up your tortillas and eat. These are good with a scoop of refried beans in them too.