Salsa verde is the other salsa. Sure, it's pretty and stands out against the array of its generally red-hued cousins. But throughout my life, its sourness kept it from making the cut at salsa bars until about 10 years ago, when I came to my senses. At a Mission District taqueria, I once ordered chile verde on a whim, wooed by its comfort food properties, and I was struck by how that tart tomatillo flavor accentuated the sweetness of the pork. Now that I have revealed my love affair with this meat, it's easy to see why salsa verde is now a staple for our carnitas nights. If raw tomatillos are too sour for your palate, try roasting them before blending to get a mellower, more robust sauce. For the recipe, read on.