GWPercele, the Chile Verde I am familiar with is a pork shoulder roasted slow, then cubed into 1" squares. It is served in tortillas, burritos or over rice in a green chile sauce that elevates the heat level to your liking. It might have a few tomatillos in it but never a red tomato. If it needs liquid add chicken stock. The only other alternative to cubed is roast until it is falling off the bone. Most restaurants don't have that kind of time.