Pork Stew With Green Chiles

• 1 12 lbs tomatillos, husked
• salt and pepper
• 4 lbs pork butt or 4 lbs pork shoulder, trimmed,cut into 2 inch cubes
• 12 cup all-purpose flour
• 14 cup canola oil
• 3 yellow onions, coarsely chopped
• 2 fresh anaheim chilies or 2 poblano chiles, seeded,coarsely chopped
• 2 fresh jalapeno chilies, seeded,finely chopped
• 2 green bell peppers, seeded,coarsely chopped
• 5 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 tablespoons coriander seeds, crushed
• 2 bay leaves
• 14 cup coarsely chopped fresh cilantro
• 4 cups chicken broth

1. Preheat broiler.
2. Place the tomatillos in a shallow pan and broil 2 inches from the heat source until charred on all sides, turning occasionally, about 5 minutes.
3. Cool slightly.
4. Coarsley chop the tomatillos.
5. Set aside.
6. Sprinkle pork with salt and black pepper.
7. Spread some flour on a plate and dust the pork with the flour, shaking off excess.
8. Heat oil in heavy large pot over medium-high heat.
9. Working in small batches, add the pork and brown on all sides, about 5 minutes.
10. Using a slotted spoon, transfer the pork to a bowl.
11. Discard oil from the pot.
12. Place the pot over medium heat.
13. Add the onions and saute until soft, about 5 minutes.
14. Add the chiles and bell peppers.
15. Saute until fragrant, about 4 minutes.
16. Add the garlic and saute 2 minutes longer.
17. Return the pork to the pot.
18. Add the tomatillos, oregano, and all remaining ingredients.
19. Bring to a boil.
20. Reduce the heat to low.
21. Simmer gently, uncovered, until the pork is tender when pierced with a fork, about 2 hours.
22. Season the stew to taste with salt and black pepper.
23. Ladle the stew into warm bowls and serve hot.

salt, pork butt, flour, canola oil, yellow onions, fresh anaheim chilies, jalapeno chilies, green bell peppers, garlic, oregano, ground cumin, coriander seeds, bay leaves, fresh cilantro, chicken broth

Taken from www.food.com/recipe/pork-stew-with-green-chiles-109840 (may not work)