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1
If grilling, prepare a medium-hot fire in a charcoal grill or preheat a gas grill.
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2
Place the tomatillos (or hog plums), shallots, and garlic cloves on a grill screen or other fine-mesh surface on the grill.
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3
Alternatively, place them in two heavy (preferably cast-iron) skillets over medium-high heat.
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4
Grill or cook, turning frequently, until well softened and touched with black patches all over, 10 to 15 minutes, depending on your cooking method.
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5
Set aside to cool.
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6
Meanwhile, place the water in a small pan and bring to a boil.
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7
Add the salt and pork and cook, stirring to break up lumps and to prevent sticking, until all the pork has changed color, about 1 minute.
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8
Set aside.
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9
Peel the grilled tomatillos, shallots, and garlic and trim off any very black spots.
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10
Place them in a blender or food processor and pulse or process briefly, just until you have a coarse sauce texture.
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11
Turn out into a bowl.
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12
Add the pork with its cooking liquid, and stir to blend together.
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13
Just before you serve the salsa, stir in the coriander.
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14
Taste and adjust the salt if you wish.
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15
Serve in a decorative bowl and provide a serving spoon so guests can help themselves.
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16
Leftovers will keep for several days stored in a tightly sealed glass container in the refrigerator.
