• Make your verde sauce first. Preheat your oven to broil.
• Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
• Place the peppers on a separate lightly oiled baking sheet skin sides up.
• Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
• Remove from heat and cool slightly. Peel off the pepper skins and discard them.
• Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.

FOR THE CHILI

• Heat a large pot to medium heat and add the olive oil.
• Season the pork shoulder with ancho powder, cumin, salt and pepper, then sear the cubes a minute or 2-3 on each side, or until each side is nicely browned. I like to get a good crust seared into them. Do this in batches if needed to not overcrowd the pan.
• Add the onions and stir. Cook them down about 5 minutes to soften.
• Stir in the garlic and Mexican oregano and cook another minute.
• Add the reserved verde sauce along with ½ cup chicken stock, or up to a cup if you’d like a thinner chili verde. Bring to a quick boil, then reduce the heat and cover. Simmer for 2 hours (you may need longer), until the pork is fork tender.
• Remove the chili verde from the heat and stir in the chopped cilantro and juice from 1 lime.
• Serve in bowls and top with your fixings - Extra limes, sliced jalapeno peppers, fresh chopped cilantro, crumbly white cheese, spicy chili flakes