Pork Chile Verde

• 4 lbs pork butt or 4 lbs pork shoulder, trimmed of fat and cut into 2-inch cubes
• 2 teaspoons salt
• 1 teaspoon fresh ground black pepper
• flour (for dredging)
• 1/4 cup vegetable oil
• 3 yellow onions
• 2 green bell peppers, cut into 1-inch cubes
• 2 anaheim chilies or 2 poblano chiles, cut into 1-inch cubes
• 2 -3 jalapenos, seeds removed, and finely chopped
• 3 garlic cloves, peeled and finely chopped
• 1 1/2 lbs tomatillos, roasted, peeled and chopped
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons coriander seeds, crushed and soaked in a amount of water
• 2 bay leaves
• 1 bunch cilantro leaf, cleaned and chopped
• 4 cups chicken stock

1. Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
2. Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
3. Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

pork butt, salt, fresh ground black pepper, flour, vegetable oil, yellow onions, green bell peppers, anaheim chilies, garlic, oregano, ground cumin, coriander seeds, bay leaves, cilantro leaf, chicken stock

Taken from www.food.com/recipe/pork-chile-verde-369095 (may not work)