Cut tomatillos in half and place on a baking sheet cut side down with unpeeled garlic. Broil on high about 5 minutes or until charred.
1 ½ pounds tomatillos
Remove everything from pan and place in bowl to cool.
Meanwhile, heat a large cast iron pan or stockpot over medium high heat.
Season pork chunks with salt and pepper. Add 1 tablespoon oil and half the pork in a single layer. Cook until seared on all sides. Remove and repeat until all the pork is browned.
3 pound boneless pork shoulder roast
Reduce heat to medium. Add chopped onion, bell pepper and ¼ teaspoon salt to pan. Saute until softened.
1 large white onion, 1 medium green bell pepper
Peel garlic and place in a food processor with the cooled tomatillos, jalapeno, cilantro and oregano. Pulse until smooth. Makes about 3 cups of green salsa. Keep 1 cup for to serve with your meal and reserve the rest.
5 cloves garlic, 1 large jalapeno, 1 cup fresh cilantro, 2 tablespoons fresh oregano
Add pork back to skillet with the softened green bell peppers and onions. Pour 2 cups of green salsa over pork mixture and add chicken stock to cover.
1 ½ cups chicken stock
Bring to a boil then reduce heat and simmer uncovered 2-3 hours or until tender.
salt and pepper
Season to taste and serve.
optional tortillas, fried plantains, avocado, pickled red onion