Recipe from Mitch Fifield of Nev.
1 - 3 to 5 lb pork roast (butt or shoulder)
12 to 20 tomatillos (depending on size)
5 large long green chilies (Anaheim, Santa Fe, etc), roasted and peeled (if desired)
2 to 4 seranno chilies (depending on the desired heat)
3 large jalepeno peppers
1 bunch of fresh cilantro
1 large yellow onion
1 head of garlic
3 cubes chicken bouillon
1 tsp. cumin
1 tsp. black pepper
Cut up the roast in one inch chunks – don't cut away too much fat!
Place meat in Teflon coated pot on med-hi heat. At this point, I like to add a large slice of the pork hide or fat layer to the meat. This assists in lightly-browning the meat and adds flavor. Remove fat after 10 minutes.
While the meat is cooking (stirring occasionally), prepare the following ingredients and add to the meat as you go. Peel, and dice garlic. Peel, wash, and dice tomatillos. Chop cilantro (no stems). Add to taste (I like an entire bunch). Dice remaining chilies, peppers, and onion. Add bouillon, cumin, and ground black pepper. Add enough water to cover the Chili Verde by 1 inch or more.
Cook uncovered on med-hi heat (for a medium boil). Lower heat gradually as the Chili Verde cooks down (1 to 2 hours) to prevent burning/sticking. The Chili Verde will reduce to a sauce and thicken. The pork should be very tender. If not add more water and boil longer. Serve on flour or corn tortillas (burritos, tostados, etc)
*** Roasted chilies: Slowly brown chilies on the BBQ. Remove from heat and place chilies in a paper bag. Seal bag and let set for about 10 minutes to allow chilies to sweat. Remove chilies from bag and peel skin