What do you do when you buy a three pack of lean pork roasts from Costco and have a delivery of fresh organic vegetables featuring a large sack of tomatillos?!?! Make Chile Verde!

This is a free wheelin’ combo recipe. Inspired by a recipe our father sent me and several random recipes off the internet. Some of the amounts are guestimates, so please feel free to flavor to taste!
2lb lean costco pork roast (or other porky meaty goodness)
12-14 tomatillos peeled & chopped
1/4 cup homemade chicken stock
3 jalapenos
1 anaheim chile
1 pasilla chile
small fistfull of cilantro
1/2 tsp ground cumin
1/2 tsp sea salt
wee bit fresh sage
1 white onion chopped
3 cloves garlic smashed
3 tbsp flour
1 tbsp cornstarch
Place chopped tomatillos, cilantro, all chiles, chicken stock, sage & cumin into blender and whip it up until well blended. Set aside.
Sautee garlic and onions in some olive oil. Chop raw pork roast into one inch cubes, and sautee until it turns white. Add sifted flour and cornstarch and stir. Add tomatillo purree and stir. It should look like this!

Cook for 1 1/2 to 2 hours or until porky bits are tender and falling apart. Stir occasionally to keep from sticking to bottom. Add a bit more cornstarch/flour if it needs to thicken. So rich and yummy and mild you can hardly believe you made it yourself. Eat large bowlfull. Serve with stuff! But especially tortillas.
I served ours with homemade salsa. Just chop 1/2 white onion, 2 or 3 jalapenos, some cilantro, and a couple medium sized heirloom tomatoes and squeeze in a fresh lemon or lime. Add salt if you want to. So good you can eat it with a spoon.