Pork Chili Verde

Ok, today we are making a chili verde. I am using a Joy of Cooking recipe as my base, and altering it to fit my needs/ingredients.

Ok, here's the ingredient list;

1 Pork Roast (we are using like an 8 lb shoulder -- but anything should work)
4c. chopped poblano peppers
1/2c. chipotle peppers (or chipotle in adobo)
2c. chopped onion
2Tbs minced garlic
4-6c. chopped fresh tomatillos
1 1/2 tsp whole cumin
1 1/2 tsp whole corainder
2 tsp. chili powder
1 bunch fresh cilantro
2Tbs fresh oregano
1 lemon
1 lime
salt
pepper
chicken bouillon (*see note below*)

1. First I trim the roast. I want to leave some connective tissue and fat for some flavoring, but I trim off alot of the excess fat
2. Next, using a little olive oil, brown the meat on all sides on a skillet over medium-high heat.
3. Place the browned meat in the crock pot and cover with onion, tomatillos, poblanos, cipotle, oregano and garlic. Add bouillon.
4. over medium-high heat, toast the corriander and cumin until fragrant. grind in mortar and pestle. add to chile powder and add to crock pot.
5. squeeze lemon into crock pot
6. put crock pot on high and cook until pork is done. I put mine on for about 6 hours.

7. remove pork from crock pot and chop to 1 1/2 - 2 inch pieces (just bigger than bite size)
8. squeeze lime into sauce and add minced cilantro
9. Stir and serve with fried tortillas

*chicken bouillon*
For this, I want the flavor of chicken, but none of the liquid of the stock. On cook day, we normally make chicken stock and reduce it until it coats a spoon. We freeze the stock and cut it into 1 inch cubes to add to sauces later. To substitute, you could add a bouillon cube, or buy some chicken stock and boil it until it coats the back of a spoon (an hour or two). You just want a little extra flavor, but the tomatillos will give so much juice that you don't need any additional.