Remove the papery husks from the tomatillos and wash to remove the stickiness. Place in a sauce pan big enough to hold them with the serranos/jalapeños and cover with water. Bring to boil and simmer 5-8 minutes until tomatillos and chilies are soft, but not bursting.
Drain off the water and place in a blender along with the poblanos, onion, garlic, 3/4 of the chopped cilantro and the CUMIN. Blend to a purée. Taste and add salt and PEPPER as desired. At this point, you may choose to serve some of this salsa with tortilla chips!
Heat the olive oil in a large skillet or Dutch oven that has a cover. Add the pork. When the pork is beginning to brown nicely, add the potatoes and continue to brown until the potatoes begin to take on color, too, about 8-10 minutes. Add about 4 cups or more of your chile verde sauce, along with up to 2 cups stock, to create a stew. Bring to a good simmer, cover and reduce heat. Allow to simmer about 60-90 minutes until the pork is very tender. Garnish with the remaining cilantro. Serve with flour tortillas, beans and rice.
Prep. time: 30 minutes
Cooking time: 60-90 minutes
Servings 8; Serving Size 1 cup (302g); Calories 300; Calories from fat 140; Total fat 15g; Cholesterol 75mg; Sodium 270mg; Carbohydrate 17g; Dietary Fiber 3g; Sugars 4g; Protein 23g.