Gather your ingredients together.
Remove the husks from the tomatillos and wash gently with your hands to get the sticky film off.
Cut in half and place on baking sheet covered in tinfoil along with the 5 unpeeled garlic cloves.
Broil on high for about 5-7 minutes until the skin starts to blacken. Remove and allow to cool.
Once cooled remove the skins from the garlic.
In a blender add the roasted Anaheim or Pablano chilies, jalapeños, tomatillos and peeled garlic.
Pulse until all the ingredients are finely chopped and mixed.
Add a few tablespoons of olive oil to a large skillet or soup pot.
On medium high add the pork, salt and pepper to taste.
Work in batches, so that the pork is not crowded in the pan and can cook evenly.
Using a slotted spoon remove pork and set aside then cook the next batch. Pour off any excess fat keeping only a tablespoon.
Add the onions and garlic in the same skillet stirring occasionally until soft, about 5 minutes.
Add the pork back into the onion mixture and add the chicken stock, oregano, pinch of cloves & salt and pepper.
Bring to a boil and then reduce to a slight simmer.
Cook for 2-3 hours uncovered or until the pork is tender.
Serve with Spanish rice and warmed flour tortillas. Ole!