When I made this recipe I had a lot of green tomatoes from my garden. I made this recipe with tomatoes not tomatillos.

 Servings: 8 people

Ingredients

Chile Verde

• 12 ounces green Tomatoes or Tomatillos
• 3 Anaheim peppers, roasted, skin and seeds removed
• 3 large poblano peppers, roasted, skin and seeds removed
• 2 serrano pepper, stem removed
• 2 medium onions, chopped (about 2 cups)
• 1 tablespoon minced garlic

Pork Roast

• 2 tablespoons cooking oil
• 2 1/2 pounds pork shoulder, cut into bite sized chunks
• salt and pepper, to taste
• 1 1/2 cups water (or more depending on how thin or thick you want the sauce)
• 1/3 cup chopped cilantro

Instructions

Chile Verde

1. Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatoes or tomatillos, anaheim, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatoes and peppers over halfway through.
2. Remove the baking sheet from the broiler and cover with aluminum foil or plastic wrap. Let it sit for 10 minutes. Uncover and remove as much of the skin from the peppers as you can. At this point, you can also remove the seeds from any of the peppers if you don’t want it too spicy. 
3. Add the broiled tomatoes or tomatillos, peppers, onions and garlic into a food processor and ‘pulse’ blend until vegetables are chopped well. Set aside until ready to use.

Pork roast

Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.

Add the prepared chile verde and mix thoroughly, making sure to scrape the bottom of the pot with a wooden spoon so you get all the brown bits. Cover, lower the heat to simmer and cook for 2 to 3 hours, until the pork is tender.

Add the water and cilantro. Stir until combined. Taste and season with more salt, if necessary.