Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.

Husk the tomatillos, de-stem them, and cut them into large chunks.

Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.

Put tomatillos and peppers and cilantro in a food processor, puree them all.

Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.

Continue blending until the mixture is a consistant color.

Pour the vegetable puree into a crock-pot.

Add the chicken broth, oregano, cumin, and chili powder.

Turn the crock-pot on high and cover.

Dust the pork with flour, salt and pepper.

Heat 2 Tbsp. olive oil, shortening, or lard in a frying pan.

Add the garlic and onions, sauté until the onions are tender.

Add the pork, brown it thoroughly.

Pour the entire pan’s contents (including drippings) into the crock-pot.

Cook in the crock-pot on high for 2 hours.

After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.

30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.

Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.