Grandma Anne's Chile Verde

My So. Cal pal gave me this recipe several years ago. It was her Grandma Anne's recipe.
Altho I never knew Grandma Anne, I always think of Mel when we have this meal.

I have tweaked it a bit over time to suit our taste and available ingredients but it's still fairly close to the original recipe.

Heat 2 Tablespoons of oil in a skillet over medium high heat. Add 4 pounds of lean, cubed pork together with 1 clove of minced garlic and salt and pepper. Do not crowd the pan. You want it to sear nicely for a few minutes. If necessary, divide the pork into smaller batches to achieve a nice brown color on the cooked pieces. When the pork is browned add some water to the pan. Just enough to cover the meat. Scrape the bottom of the pan to deglaze. Bring to a boil, reduce heat. Cover and simmer for 30 minutes.
Meanwhile, in another large skillet, heat 1 Tablespon oil over medium heat. Add one large chopped onion and 1 clove of minced garlic. Cook and stir until onions begin to brown.
Add one 28 oz. can of crushed tomatoes in puree, three 7 oz. cans of diced green chilies and a handful of chopped cilantro.
When the meat has simmered for 30 minutes, remove it from the water it was simmering in with a slotted spoon and add it to the tomato and chile mixture, reserving the liquid.
Bring the meat and tomato mixture to a boil and then reduce heat and simmer for at least 45 minutes to get the pork nice and tender. Add some of the reserved liquid in the other pan to thin the chile verde as necessary while it simmers.
We serve this with cheese quesadillas and the kids like to add a spoon full of sour cream to their dishes at the table.

Thanks Mel!
And thanks to Grandma Anne too! ;)

ETA: I'm linking this post to the recipe swap on The Grocery Cart Challenge. She has a great blog with lots of frugal ideas and a recipe swap every Friday. So many new dinner ideas!