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1
Place pork butt, yellow onions, cumin, bay leaves, Mexican oregano, salt, black peppercorns and cayenne in a large saucepan and cover with water by 1-inch.
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2
Bring to a boil.
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3
Lower the heat to medium-low and simmer until tender, about 45 minutes, skimming the surface to remove any scum that forms.
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4
Drain in a colander.
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5
Shred the drained pork and return to the pot.
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6
Add the Chile Verde and stir well.
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7
Bring to a simmer over medium-low heat, and cook until heated through.
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8
Serve hot with tortillas and other desired condiments.
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9
Roast the peppers by placing them on an open gas flame, turning them frequently with tongs until all sides are charred black, about 7 to 10 minutes.
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10
(Alternately, the peppers can be roasted under a broiler, or on top of a gas or charcoal grill.)
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11
Place the blackened peppers in a plastic or paper bag, and let rest until cool enough to handle, about 15 minutes.
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12
Peel the peppers, and remove the seeds and the stems.
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13
Chop the peppers and set aside.
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14
In a large saucepan, heat the oil over medium-high heat.
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15
Add the onions and cook, stirring, until tender, about 3 minutes.
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16
Add the garlic, jalapenos, oregano, salt, and cumin, and cook, stirring, for 1 minute.
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17
Add the flour and cook, stirring, without allowing to color, for 2 minutes.
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18
Add the chopped peppers, and stir well to combine.
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19
Add the chicken stock, stir well, and bring to a boil.
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20
Lower the heat to medium-low and simmer, stirring occasionally, for 30 minutes.
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21
Remove the chile verde from the heat, add the cilantro, and adjust seasoning, to taste.
