Chile Verde

Roast vegetables

1. Preheat oven to broil.
2. Remove papery husks from tomatillos and rinse well. Slice the tomatillos in half, and place on a baking sheet with the six cloves of garlic.
3. To the baking sheet add the sliced and seeded jalapenos, anaheim peppers, and the poblano peppers.  Roast until the skins begin to turn brown.
4. Remove the pan from the oven.
5. Cover the baking sheet with parchment paper, and allow the skins to loosen on the tomatillos.

Prepare sauce

1. Remove the skins of peppers and the paper from the garlic.
2. Place in a blender the tomatillos, garlic, cilantro, oregano, and jalapeno peppers. Puree until the mixture is smooth.

Prepare meat

1. While the peppers are cooling, cut the pork into bite-sized pieces.  Salt the pork.
2. Add a couple of tablespoons of extra virgin olive oil to a large Dutch oven over,medium-high heat. Brown the pork on all sides in a cast iron dutch oven, or in a large pot. Do this in small batches so the pork browns evenly. Remove pork as it browns and set aside.
3. Add the chopped garlic, oregano, and chopped onions in the same dutch oven until they become translucent. Remove the cooked garlic and onions from the pot at place in a blender.
4. Add the cooked peppers to a blender.
5. Pour the chicken stock into the pan and be sure to scrape up the browned bits.
6. Place a couple of cups of the stock into the blender, and puree the mixture until it is fairly smooth.

Combine the sauce and the pork

1. Add the green sauce from the blender to the pot.
2. Simmer on low for about 2 hours or until the pork is tender.