Brown the pork. I took the lazy man’s route and did it in the oven at 450 degrees F.
Roast the chiles and tomatillos. For about 2 1/2 pounds of pork, this is 4 tomatillos, 4 poblanos, 4 Anaheims, 2 serranos and 2 jalapenos. I prefer to use the grill but settled for the broiler because it was raining. I used to be really anal about peeling the chiles, but a commercial salsa maker said to me not long ago, “If you’re going to puree them, why bother?” Now I just peel off the big, black pieces and don’t worry about the rest. They were pureed in the Cuisinart with a little chicken stock and I didn’t take a pic of that process.
Put the pork into a dutch oven and deglaze the browning pan with water and/or chicken stock.
Add onion, garlic and cilantro to the meat.
Add the pureed chiles.
Next add some more chicken stock and simmer until the pork is tender. The color won’t stay that unnatural green and will become more of a brown/green. I’ll post a pic when the dish is finished. Right now it’s napping in the fridge so I can de-fat it. I may have over-estimated on the chiles because there was more bone in the pork than I thought there would be, so I’ll probably have to brown and simmer some more pork in chicken stock to let it catch up with what’s already there, then add it.