I first tried chile verde in a Mexican restaurant in Sydney that no longer exists. I loved it, mainly because it reminded me of Peruvian seco. Unlike the most common chilli con carne, the sauce in chile verde is made with tomatillos, green chillies and coriander. It is normally made with pork shoulder but I decided to use the sauce to marinate pork ribs instead. The result: chile verde pork ribs with Mexican slaw. A few notes on ingredients and cooking method: Tomatillos can be found canned in ethnic grocery shops and some supermarkets such as Panetta in Marrickville Metro. I use this brand. The jalapeños used in the sauce…