1 1/2 lb tomatillos, husked
4 lb pork butt or shoulder, 
trimmed, cut into 2-inch pieces
All-purpose flour
1/4 cup vegetable oil
3 yellow onions, coarsely chopped
2 fresh Anaheim or poblano chiles,
 seeded, coarsely chopped
2 fresh jalapeno chiles, seeded, 
finely chopped
2 green bell peppers, seeded, 
coarsely chopped
3 cloves garlic, minced
1 tablespoon dried oregano, 
crumbled
2 teaspoons ground cumin
2 tablespoons coriander seeds, 
crushed
2 bay leaves
1/4 cup coarsely chopped 
fresh cilantro
4 cups chicken broth
 
Preheat broiler. 
Place the tomatillos 
in a shallow pan 
and broil 2 inches 
from the heat source
until charred on all sides, 
turning occasionally, 
about 5 minutes. 
Cool slightly. 
Coarsley chop the tomatillos. 
Set aside.
Sprinkle pork with 
salt and black pepper. 
Spread some flour 
on a plate and dust 
the pork with the flour, 
shaking off excess. 
Heat oil in heavy large pot 
over medium-high heat. 
Working in small batches, 
add the pork and brown 
on all sides, 
about 5 minutes. 
Using a slotted spoon, 
transfer the pork to a bowl.
Discard oil from the pot. 
Place the pot over medium heat. 
Add the onions and sauté 
until soft, 
about 5 minutes. 
Add the chiles and bell peppers. 
Sauté until fragrant, 
about 4 minutes. 
Add the garlic and 
sauté 2 minutes longer. 
Return the pork to the pot. 
Add the tomatillos, oregano, 
and all remaining ingredients. 
Bring to a boil. 
Reduce the heat to low. 
Simmer gently, uncovered, 
until the pork is tender when 
pierced with a fork, 
about 2 hours.
Season the stew to taste with 
salt and black pepper. 
Ladle the stew into warm bowls 
and serve hot.

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