3 tablespoons vegetable oil
2 pounds boneless pork butt, well trimmed and cut into 1/2 inch cubes
1 teaspoon salt
1 onion, chopped
4 garlic cloves, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon dried cumin
2 bay leaves
2 (7 ounce) cans diced green chilies
1 (10 ounce)can tomatillos, drained, rinsed and pureed in blender
1 cup chicken broth
1/2 teaspoon sugar
2 tablespoons chopped cilantro
1/2 cup sour cream

Heat 2 tablespoons of the oil in large deep skillet. Season pork with salt and pepper and cook in 2 batches, stirring frequently until lightly browned. With a slotted spoon remove meat to a dish.

In same pan, heat remaining 1 tablespoon oil. Add onion and garlic and cook until softened, about 3 minutes. Return meat and accumulated juices to pan. Add oregano, cumin, bay leaves, diced chilies, tomatillos, chicken broth and sugar. Stir to combine. Bring to a boil. Reduce heat to low, cover and cook for about 35 minutes until the meat is tender. Serve with a sprinkling of cilantro and a dollop of sour cream.