If you're in a hurry, there's my tried and true quick and easy version - still delicious, but which uses canned green enchilada sauce and canned green chiles instead of the fresh stuff https://thegrubfiles.blogspot.com/2018/08/quick-and-easy-pork-chile-verde.html
3 1/2 - 4 lbs. of pork shoulder/butt, trimmed of fat & cut into 1 1/2 - 2" cubes
Salt and pepper
1/4 cup vegetable oil
3 Anaheim chiles
2 poblano chiles
1 1/2 to 2 lbs. tomatillos (about 14)
2 onions, diced
2 green bell peppers, seeded & diced
4 jalapeno peppers, seeded & sliced
8 cloves garlic, minced
1 tbsp. Mexican oregano
1 tbsp. ground cumin
1 tbsp. ground coriander
2 bay leaves
1 tsp. black pepper
1 tbsp. kosher salt
1 tbsp. sugar
1 bunch of cilantro, chopped
32 oz. (4 cups) low sodium chicken broth
2 cups water
1. Trim the fat off the pork and cut into 2" cubes. Season with a good amount of salt and pepper.
2. Preheat oven to 400F. Remove the husks from the tomatillos and rinse with water. Place the tomatillos, Anaheim & poblano chiles on a foil-lined baking sheet & lightly rub with vegetable oil. Place in oven and roast about 30 minutes or until lightly browned.
3. Remove the peppers and tomatillos from oven and let cool until they can be handled. De-stem, and remove as much of the outer charred skin and seeds from the peppers as you can (don't worry if there are a few seeds or charred skin left on the peppers). Place them into a blender or food processor along with the roasted tomatillos and any juices from the roasting pan; set aside.
4. Heat 1/4 cup of veggie oil over high heat in a large stock pot or cast iron pot. Add the pork and brown (do not overcrowd the pork pieces - cook in 2-3 batches if necessary). Remove browned pork to a plate & set aside.
5. Add onions, green bell peppers & jalapenos to the pot and saute until the onions are translucent and very lightly browned; add the garlic and cook for 1-2 minutes.
6. Add the sauteed onion-pepper-garlic mix to the roasted tomatillo-pepper mixture in the blender and puree/pulse for 5-10 seconds until just blended.
5. Add the pork back in the pot, then add pureed pepper-tomatillo mixture, chicken stock, water, cilantro, Mexican oregano, cumin, ground coriander, bay leaves, black pepper, kosher salt, and sugar. Cook for at least 1 1/2 to 2 hours or until pork is super tender.
6. Garnish with fresh cilantro & Mexican blend cheese. Serve with rice and refried beans on the side.
until pork is tender.