First Prep vegetables before roasting under the broiler.

Remove the husk from the Tomatillos. They have a sticky film on the tomatillo itself. Rinse them under cold running water until they don’t feel sticky anymore and then pat dry.

Rinse Poblano, Anaheim and Jalapeno peppers again pat dry.

Drying the vegetables before putting them under the broiler it helps the skin char instead of steaming the skin off the vegetable.

On a baking sheet (I line my baking sheet with foil for easy clean up) place peppers, onions and garlic and lightly coat onions and garlic pieces with a bit of oil. About 2 Tbsps. of oil. In the oven use the middle rack, Broil on high for about 15 -20 minutes. Halfway I turn vegetables to roast the other sides. Keep an eye on these guys, they can burn fast depending on your oven. Let cool.

Remove stems off of all peppers and add to blender along with garlic and onions. If the peppers are spicy, remove the seeds before you add to blender. We like a little heat so I leave the seeds in.

Add salt, pepper, cumin, oregano and blend for a minute. Add the chicken broth and blend again for about 30 seconds. Taste and add salt if needed. If you need to thin out the sauce more, just add more chicken broth. Set sauce aside and prepare the pork.

If you are using Pork Loin, be sure to remove the piece of connective tissue called the silver skin. It is a thin band of tissue and runs along on a side of the tenderloin. Its tough and not enjoyable to chew on.

Get a sharp knife and cut in a small amount underneath skin and grab with one hand. Then place your knife underneath silver skin and drag your knife all the way while holding the silver skin with one hand. Don’t cut too much pork, you are just aiming to slice off this tough piece of connective tissue. Cut your pork into 1 ½” cubes.

In a large bowl add pork cubes, salt, pepper and flour. Mix together so that the pork is well coated.

In a Dutch oven or large pot add 3-4 Tbsps. oil. I like to use olive oil because it gives the dish great flavor and helps the meat brown better when searing. Vegetable oil and avocado oil are great too because they don’t burn at a higher temperature. Use what you like. I like Olive Oil both for flavor and for better browning.

On medium high heat sear pork in batches. Careful not to overcrowd your pan. Work in 3-4 batches so your meat browns nicely. once browned place in either slow cooker or a separate bowl.

If you are using a slow cooker, add Chili Verde sauce to the seared pork. You should have enough liquid to cover the meat. If not, you can add a bit more chicken broth. Cover with its lid and cook on low for 8 hours or on high for 3 hours. Stir occasionally.