Season the 2 lbs of pork shoulder or pork loin with 1 tsp of kosher salt.

Heat 2 tbsp of olive or vegetable oil in a large pot or Dutch oven over medium-high heat.

Add the pork and sear until all sides are browned. Remove the pork from the pot and set aside.

In the same pot, add another 1 tbsp oil, plus onion and remaining ½ tsp salt. Sauté, stirring to scrape up browned bits on the bottom of the pot, until it turns translucent.

Stir in garlic, cumin and coriander (if using) and cook for another minute until fragrant.

Pour in one 16-ounce jar of green salsa (salsa verde) and 2 cups of chicken broth.

Add the 4-ounce can of diced green chiles.

Return the seared pork to the pot.

Bring the mixture to a boil, then lower the heat to a simmer.

Cover and cook for 2 to 2 1/2 hours, or until the pork is tender and can be easily pulled apart.

Taste and add additional salt if needed.

If you like, you can also shred the pork into smaller pieces at this point.