Pork Chile Verde

This is one of my new favorite meals.  It was out of this world delicious.  I served to a crowd accompanied with mexican rice, homemade pinto beans and warm corn tortillas.

4 lbs. pork butt or shoulder, trimmed of fat and cut into 2 inch cubes
2 tsp. salt
1 tsp. pepper
flour for dredging
1/4 c. canola oil
3 yellow onions, cut into 1 inch cubes
2 green bell peppers, cut into 1 inch cubes
2 Anaheim or Poblano chiles, cut into 1 inch cubes
1 or more jalapenos, seeds removed and finely chopped
3 garlic cloves, peeled and finely chopped
1 1/2 lbs. tomatillos, roasted, peeled and chopped
1 Tab. dried oregano
2 tsp. ground cumin
2 tsp. ground dried coriander
2 bay leaves
1 bunch cilantro, cleaned and chopped
4 c. chicken stock

Note: To roast tomatillos, just slice in half, toss with a little olive oil, salt and pepper and roast in 400* oven until skins begin to brown.  Remove skins (to trash) and use what's left.

Note2: Using 1 jalapeno was just perfect for my family to all eat it.  If you like spicy, use more.

Season the pork generously with salt and pepper.  Lightly flour.  Heat oil in heavy-bottomed skilled over medium high heat and (in small batches) brown pork chunks well on all sides.  Lift pork out of pan and place in a wide soup pot.  Discard fat and place onions and peppers in same skillet and sweat over medium heat, stirring occasionally until limp (about 5 min.)  Add all of the chiles and cook 3-4 more min.  Add garlic and cook 1-2 min. more.  Add sauteed vegetables, chopped tomatillos, dried herbs and cilantro to meat in soup pot and cover with chicken stock.  Brink to boil and reduce to slight simmer.  Cook 2-3 hours more uncovered until pork is fork tender.  Adjust the seasoning to taste with salt and pepper.