Pork Chili verde

11/2-3 lbs cubed pork shoulder roast

2 onions chopped

2 tbsp chopped garlic

4 poblano chilis, seeded

4 jalapeños, seeded

11/2 lbs tomatillos

3-4 c chick broth, no sodium or low sodium

2 tsp salt

1 tsp fresh ground pepper

2 tsp ground cumin

2 tbsps canola oil

1 bunch cilantro

Heat oil in stock pot and brown pork in two groups. Remove to plate. Add onions and garlic and cook until soft. Add pork and juices back to pot. Add salt, pepper and cumin. Mean time purée the tomatillos, peppers, cilantro and broth in a blender. Add pepper-broth mixture to pork-onion mixture. Bring to a boil, once it boils lower heat to simmer and cook for 1 hr uncovered. Stirring periodically. After 1 hr cover and continue to simmer on low for another 1-2 hrs, stirring periodically. When the pork is extra tender turn off heat and cool slightly. Serve with oven roasted potatoes and corn tortillas, topped with shredded cheese if you like.