Equipment:

Crockpot
Saute Pan
Grill (optional)

Ingredients:

4 lbs or Pork Shoulder (trimmed and cubed)
2lbs Tomatillos
3 Jalapenos
5 Poblano peppers
4 Cubanelle peppers
6 Whole Garlic Cloves
1 large Onion (roughly chopped)
2 cups of fresh Cilantro Leaves
1 quart Chicken Stock
Oil for searing
1 teaspoon dried Oregano
1 teaspoon Cayenne
1 tablespoon Cumin
Salt and Black Pepper to taste

View the full article over at Grim Kitchen

Step 1: Roast Vegetables

Remove outer husks from the Tomatillos and rinse thoroughly. Coat lightly with Oil and set aside.

Roasting can be done in the oven or over hot coals on a grill.

For Grill:

Light a full chimney of coals.
Once the coals have started pour on half the grill to create direct and indirect heat zones.
Place Tomatillos on the grating directly over the coals.
Flip when bottoms are charred. Then cook until tops are charred.
If they appear to be charring too quickly, move to an area of the grill further from the coals.
When done, place in a bowl and set aside.
Wrap the 6 Cloves of Garlic in tinfoil and place on the indirect side of the grill.
Working in batches with the Cubanelles, Poblanos, and Jalapenos, char the peppers directly over the coals. Continue until the skin is blackened.
Transfer the charred Peppers into a bowl and cover.
Keep the Garlic Cloves on the grill until softened

For Oven:

Set oven to broil.
Place Tomatillos, Jalapenos, and Garlic Cloves in an oven safe dish.
Roast for approximately 10 minutes until charred, flipping the Tomatillos half way through.
Repeat the above steps for the Cubanelles and Poblanos.

Step 2: Preparing the Meat

Take the Pork Shoulder and trim off any excess fat and silver skin, then cut into 1" chunks.
Season with Salt and fresh ground Black Pepper and set aside.

Step 3: Browning the Meat

Heat 2 teaspoons of oil over medium high heat in a stainless steel saute pan.

Working in small batches, being careful not to crowd the pan, brown the Pork.
Add additional Oil as necessarily to prevent meat from sticking.
Place browned Pork into a Crockpot.

Step 4: SautÃ© Onions and Deglaze the Pan

Add Onions and about 1/4 cup of Chicken Stock to deglaze the pan.
Scrape the bottom of the pan using a wooden spoon/spatula to pull up the fond (tasty brown bits).
Cook Onions until soft and translucent.

Step 5: Peel Peppers and Garlic

Remove the charred skin from the Peppers and remove the Garlic from its skin.
At this time remove the seeds and stems from the Peppers.
If needed rinse under cold water.

Step 6: Blend the Sauce

Working in batches, place the whole roasted Tomatillos, Peppers, Onions, Garlic, and 1/3 of the Chicken Stock into a blender or food processor.
Add Cumin, Cayenne, and fresh Cilantro.
Pulse until blended but still chunky.
Pour over Pork in Crockpot.
Repeat for the remaining vegetables.

Step 7: Set and Forget (For a Bit....)

Cover Crockpot and cook on High for 3-4 hours or until Pork easily shreds with a fork.

Step 8: Reducing and Finishing (Optional)

Your chili is now ready to eat.

Or you can shred the Pork and transfer to a saute pan along with a portion of the sauce and reduce to the desired consistency.