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1
In a stock pot, place roast, bay leaves and 2 garlic cloves.
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2
Fill with water (the water should cover the roast).
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3
Bring to boil until meat is tender and will shred, about 3 hours.
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4
Once meat is tender, remove from pot, saving juices (discard bay leaves from pot).
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5
Place the meat onto a cutting board and shred it.
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6
Set aside in a dish.
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7
Place 1 cup of reserved stock into the dish and place chiles into the stock.
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8
Cover and let stand about 15 minutes.
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9
Place potatoes and chicken bouillon into the stock pot with the juices and boil until potatoes are tender, about 1520 minutes.
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10
In a Dutch oven or thick pot, place the oil.
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11
Heat until warm then add the tomatillos.
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12
Fry about 10 minutes until golden brown and tender.
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13
Place them in a blender, saving the oil.
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14
Once chiles are tender, remove the stems and place the chiles and juices into the blender.
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15
Add thyme to the blender also.
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16
Blend until smooth.
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17
Add sliced onion and remaining clove of garlic to the oil and fry until tender, about 5 minutes.
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18
Add the chile sauce from the blender (be careful, it may splatter a bit).
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19
Then add the juices and potatoes to the Dutch oven.
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20
Stir and add meat also.
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21
Add salt to taste.
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22
Simmer about 1015 mintues.
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23
Serve with tortillas, limes and hot sauce.
