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1
Preheat oven to 350 F.
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2
Put your pork, onion, garlic, bay leaf and broth into a roasting pan and season with a dash of salt.
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3
Cover pan with foil and put it in the oven for 1 hour.
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4
After an hour take foil off of pan and cook 1 more hour.
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5
While the pork is cooking roast the green chilies and tomatillos.
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6
You can do this on top of the stove in a dry pan over high heat.
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7
Cook until charred on all sides.
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8
Set aside to cool then peel the chilies and remove the stem and seeds.
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9
Put the chilies and tomatillos into a blender or food processor.
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10
Then add some of the broth as well as some of the onion and garlic from the cooked pork.
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11
Blend together to make the sauce.
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12
Hold back on the jalapenos because you dont know how hot they are.
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13
I would blend in 1 at a time.
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14
Taste after each addition.
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15
Do the same with the garlic and onion.
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16
Once blended put the sauce in a large skillet over medium heat and add your pork.
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17
Throw away the bay leaf.
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18
If the sauce is too thick, add more broth until your desired consistency is reached.
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19
I usually strain it into a pitcher so its easier to pour.
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20
Once heated, you are ready to serve!
