Pretty much all the non-North American English speaking world calls the green part “coriander” and the seed “coriander seed.”
Well, the chile verde was a winner, very yummy. Might have to add it to the regular rotation. Thanks all!
Just curious on how close you stayed to the recipe. It is pretty forgiving but I think it’s best when the chile is by far the main ingredient, and not just an ingredient.
I am not a particularly diligent recipe follower 
I read a couple of chile verde recipes, including the one on the back of the packet of frozen chiles, and as per your suggestion, only used a half a dozen tomatillos, coz they’re out of season and didn’t look very appetizing in the supermarket. I used both raw and roasted garlic - that’s just how I roll. I think I’ll cut the pork a bit smaller in the future, my 2x2in chunks are a bit difficult to handle in a small tortilla.