Chile Verde

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2 lbs fatty pork butt cut into large chunks (2″+)

1 Tbs olive oil

1 Tbs kosher salt

2 cloves garlic minced

1 tsp cumin

2 Anaheim chilies cut in half lengthwise

4 Serrano chilies

1.5 lbs tomatillos scored so they don’t pop

4 large cloves garlic

1 large onion cut into 12 wedges

2 C chicken broth

3 cilantro roots with about 5″ of stem attached

1 tsp dried oregano

1 cinnamon stick

1 tsp honey

salt and pepper to taste

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