4 lb. pork shoulder, cut into 1/2-inch thick cubes
1 whole white onion chopped
3 whole cloves garlic, minced
2 whole poblano peppers, roasted, peeled and diced
6 whole Anaheim chilies, roasted, peeled and diced
2 whole jalapeno, roasted, peeled and diced
1 lb. Tomatillos, husked and quartered
1 (15 oz.) can diced tomatoes, in juice
1 1/2 tbsp. oregano
1 tsp. cumin
1/4 cup minced cilantro
salt and pepper, to taste

Roast peppers on broiler sheet or over flame until skin blister. Place in bowl and cover with plastic wrap. Let sit 15 minutes. Remove skin, seed and dice peppers. Set aside.

Place quartered Tomatillos and tomatoes with their juice in a blender or food processor and pulse until coarsely chopped.

Place a small amount of oil in a large Dutch oven. Cook pork cubes, a small amount at a time, until all are browned. Place cooked cubes back in pan and add onions and garlic. Sauté until onion and garlic are wilted and translucent.

Add Tomatillos and tomatoes with their juice, peppers, oregano, cumin, cilantro, and salt and pepper. Bring to a boil. Reduce heat and simmer at a low heat, or place in a 325°F oven for 2 1/2 to 3 hours or until meat is fork tender.

Submitted by: Lindy's Wine and Bites