Chili Verde

6 quart stainless steel pot
heat a touch of olive oil
add 6 pounds cubed pork shoulder and sear it
add garlic cloves minced and sliced (I like garlic so about 30 for me)
add the following diced with seeds(I don't roast the peppers first because I like it easy):
3 pounds tomatillos
2 serano peppers
4 jalapenos
2 anaheim peppers
8 pablano peppers
two white onions
1 bunch chopped cilantro
enough chicken stock to cover
add black pepper, cumin, oregano, white pepper, salt
slow cook all day and adjust the spices to taste.

Serve with tortillas if you wish. Leftovers make great enchiladas. Don't be afraid of the heat in this. It isn't a hot taste so much but more of an addicting full body warmth.