Sure thing fellers. It's the lighting that adds the red, my pictures suuuuuuuuck typically too.
I have altered the typical recipe because of the volume I did this weekend, so I will give just ingredients, and will follow up with a standard recipe when I dig it out.
-cubed pork shoulder
-white onions
-garlic powder
-green chile powder
-garlic powder
-mexican oregano (dried vs fresh volume matters)
-celery salt
-cumin
-smoked paprika
-light pork stock cut with chicken stock ( I make my own pork stock and chicken stock so because I was cooking for around 25 folks, I was really playing with the ratio of stock)
-green enchilada sauce (I make and can my own, hence why I don't have any standalone tomatillos in this recipe)
-BEER! (In this instance, I used a sixer and a half of Shiner Bock, but again, it was for 25ish folks. Standard recipe would call for one beer)
-Hatch green chile. I strain mine for just a few minutes, no pressing, I just want the thins to run off before adding)
-Jalapenos. Dice them small for the cook, but add some fresh shortly before serving.
Serve alone, or with red potatoes or rice. Radish, cilantro, avocado, and others as a garnish. Fresh tortillas are a given. I do not use fresh garlic for this recipe.
