Heat 1 tablespoon of olive oil in a large pot over medium heat and brown 2 pounds of pork pieces for about 10-12 minutes.

Add 1 chopped onion and 4 minced garlic cloves to the pot; cook for 4-5 minutes until the onion is translucent.

Stir in 4 cups of chopped green tomatillos, 1 teaspoon each of ground cumin, oregano, and salt, plus 0.5 teaspoon of black pepper. Add 1 cup of chicken broth and bring to a gentle simmer for 5 minutes.

Reduce the heat to low and simmer for approximately 1 hour, stirring occasionally.

In a separate pan, bring 4 cups of water to a boil, add 2 cups of long-grain white rice and 1 teaspoon of chili powder. Cover and reduce heat to low, cooking according to package instructions for 15-20 minutes.

Serve the chili verde generously over the fluffy Spanish rice.