Husk and rinse tomatillos. Cut in half and place cut side down , along with 5 unpeeled garlic cloves on foil lined baking sheet. Place under the broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven and cool. Roast poblanos and peel. Place tomatillos, roasted garlic, chopped Jalapenos and poblanos Ian's cilantro into blender. Pulse until all ingredients are finely chopped. Season the pork cubes with salt and pepper and brown well on all sides. Work in batches so as not to crowd. Place browned chunks in a bowl and set aside. Pour off excess fat and place onion and garlic into the same pan and cook until limp, about 5 minutes. Return meat to pan. Add oregano and tomatillo sauce. Add chicken stock and cloves. Add a little salt and pepper. Cook uncovered 2-3 hours until pork is fork tender.
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