INGREDIENTS
FOR THE CHILE VERDE

12 ounces tomatillos, husked and rinsed (about 6 tomatillos)
3 jalapenos, stems removed
2 large poblano peppers, stems removed
1 serrano pepper, stem removed
2 medium onions, chopped (about 2 cups)
1 tablespoon minced garlic

FOR THE PORK
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)
2 tablespoons lime juice (about the juice from a lime)
1/3 cup chopped cilantro

INSTRUCTIONS
FOR THE CHILE VERDE
Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
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 and tomatillos 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.
Add the broiled tomatillos, peppers, onions and garlic into a large blender. Blend until smooth. Set aside until ready to use.
FOR THE PORK
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, lime juice and cilantro. Stir until combined. Taste and season with more salt, if necessary.