Chile Verde with Pork

Place the cubed pork stew meat in a large pot with enough water to just cover it. Season with salt.

Bring to a boil and cook, stirring occasionally, until all the water has evaporated.

Continue to cook the pork in its own rendered fat until it is well-browned on all sides.

While the pork is browning, place the tomatillos in a separate pan with water. Bring to a boil and cook until they are soft and have changed color.

Using a ladle, transfer the cooked tomatillos to a blender.

Add the garlic cloves, serrano chiles, chiles de árbol, roma tomato, and cilantro to the blender.

Add the chicken bouillon cube.

Blend all the ingredients until you have a smooth salsa.

Pour the blended salsa verde over the browned pork in the pot.

Stir everything to combine. Taste the sauce and add more salt if needed.

Bring the stew to a simmer, then reduce the heat to low.

Cover the pot and let it cook for 1 hour, or until the sauce has thickened and the pork is tender.

Stir the finished chile verde and serve hot.