2 Tbsp veg oil

2 lb boneless pork shoulder, cut into 2-in pieces

1 yellow onion, diced

2 tsp salt

2 tsp dried oregano

2 tsp ground cumin

½ tsp ground coriander

¼ tsp cayenne pepper

10-15 fresh tomatillos, husked and rinsed

2 jalapeno peppers, seeded

1-2 poblano chile pepper, seeded

3-4 anaheim peppers, seeded

6 cloves garlic, peeled

½ c packed cilantro

2 ½ c chicken stock

1 bay leaf

1 ½ lb yukon gold potatoes

Cook pork: heat oil in pot over high heat. Add pork cubes, sear to brown, 4 to 5 minutes per side. Add onion and salt. Cook, stir until onion is translucent, 4 min.

Add spices: oregano, cumin, coriander, cayenne, cook until fragrant, about 2 min. Reduce heat to low.

Prep tomatillo base: cut tomatillos into quarters, blend with chili peppers, garlic, and cilantro. Add chicken stock. Pulse to break down pieces. Then blend mixture until liquified.

Add sauce and bay leaf to pork: Increase heat to high and bring to boil reduce heat to low. Add salt and pepper to taste.