Pork and Green Chile Tacos

olive oil or lard

pork shoulder, cut in 1/2-inch cubes

Salt and pepper

diced onion

garlic cloves, minced

cumin seeds, toasted until fragrant and coarsely ground

coriander seeds, toasted until fragrant and coarsely ground

bay leaf

diced tomato

tomatillos, husk on, left whole

chopped roasted hot green chile, like Anaheim (about 6 chiles)

Soft corn tortillas

large white sweet onion, finely diced, soaked for 30 minutes in cold water and drained

Sliced fresh or pickled jalapeños (optional)

Oregano, for sprinkling

Cilantro sprigs