Remove the papery skin from the tomatillos, wash the tomatillo, cut it in half, and add to a rimmed baking sheet, cut side down.

Place under the broiler and cook just until the skin starts to blister and black spots start to appear on the tops of the tomatillos.

Remove from the oven and add to a blender (I used my Vitamix) along with the roasted green chiles, garlic, and cilantro. Blend on medium speed until blended and smooth. Set aside.

In a large skillet or pot (I used my 3.5 quart Le Creuset braiser pan) add olive oil and set over medium-high heat.

Season cubed pork with lots of salt and pepper and add to the skillet to quickly brown. Add in the onion after the pork has started to brown and let cook together for a few minutes just to soften the onion.

Pour in the tomatillo mixture and chicken stock and stir to combine.

Turn the mixture down to low and let simmer for about 3 hours until the pork is tender. If the mixture cooks down too much simply add more chicken stock to thin it out as it simmers.

Serve overtop rice or wrapped in a corn tortilla.