Adapted from FoodNetwork.com
5 c. diced onion
1/2 c. chopped garlic
1/3 c. chopped serrano peppers
1/3 c. chopped jalapeno peppers
5 lbs cubed pork shoulder
1 qt. chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 Tbsp. garlic powder
1 tsp. freshly ground black pepper
1 Tbsp. ground cumin
1 Tbsp. Mexican oregano
1 tsp. ground coriander
2 tsp. salt
1/2 c. corn flour
Heat oven to 350°F.
Heat 1/2 c of olive oil over medium heat in a medium saucepan. Stir in onion, garlic, serrano pepper and jalapeño. cook until tender. Remove pan from heat.
Coat a large heavy bottomed pot in olive oil and warm over medium heat. Place pro shoulder in pot and sear until browned on all sides. Pour in chicken broth followed by cooked onions and peppers. Reduce heat to low, cover and let simmer for 10 minutes.
Arrange anaheim peppers on a rimmed baking sheet.
Remove the papery skins from the tomatillos and coat with olive oil. Place on a separate baking sheet. Place both pans in the oven and roast until charred and soft (about 20 minutes).
Remove pans from the oven and transfer peppers to a plastic bag allowing them to steam for 5 minutes.
Peel and seed peppers, place them in food processor with tomatillos and puree. Pour over pork mixture, stir and let simmer.
In a small bowl, mix together garlic powder, black pepper, ground cumin, mexican oregano, ground coriander and salt. Add to pork mixture and stir to combine.
In a small pan, mix 1/2 cup olive oil with corn flour. Heat over low, stirring constantly for two minutes to make a masa roux.
Allow the chili mixture to simmer over medium low heat for 1 1/2 to 2 hours or until pork is very tender. Stir in masa roux and simmer for an additional 10 minutes.