1 teaspoon dried oregano, crumbled
1 tablespoon ground cumin
3 tablespoons green chile powder
1 (19-ounce) can green enchilada sauce
32 ounces canned tomatillos with their liquid
1 (7-ounce) can hot salsa verde
3 1/2 pounds pork sirloin, cubed
Lard or oil, as needed, to brown
2 cups finely minced onions
1 1/2 tablespoons pressed fresh garlic
2 pounds diced green chiles, fresh or frozen
2 cups very finely minced mixed fresh green peppers
1 teaspoon lime juice
1/2 cup finely chopped cilantro leaves
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