Directions

1. Preheat a broiler or salamander on high. Place the tomatillos and peppers onto an aluminum lined sheet tray and place until the broiler until the tomatillo skin is charred and peppers are charred evenly. Remove from the broiler and cover with aluminum foil. 
2. Once the peppers and tomatillo are cooled to the touch, remove the skin from the peppers and place into a food processor with the charred tomatillos, avocado, cilantro, and lime juice. Process on high until smooth. Taste, and adjust acidity and salt to preference and reserve. 
3. Place a large stock pot over high heat and add the vegetable oil. Once the oil is very hot and just begins to smoke add the pork and sear on each side until browned. 
4. Once the pork is seared, reduce the heat to medium and add the onion stirring constantly until the onion is translucent. 
5. Once the onion is cooked, add the garlic, and spices and saute for another minute, scraping the bottom to reduce any burning. 
6. Add the chicken stock and bring to a simmer. Allow to simmer for 10 minutes. 
7. Once the pork has simmered for 10 minutes add the reserved chile verde sauce and allow to simmer on low heat for another 30-45 minutes or until tender. 
8. Remove from heat and serve chile verde pork with rice and or alongside preferred taco accompaniments.