Ingredients:

• 1 1/2 pounds tomatillos
• 5 garlic cloves, unpeeled
• 2 jalapeños, seeds and ribs removed, chopped
• 2 Anaheim or Poblano chiles, optional
• 1 bunch cilantro leaves, chopped
• 3 1/2 to 4 pounds pork shoulder (also called pork butt), trimmed of excess fat and cut into 1 to 2-inch cubes
• Salt
• Freshly ground black pepper
• Extra virgin olive oil
• 2 yellow onions, chopped
• 3 cloves garlic, finely chopped
• 2 tablespoons chopped fresh oregano or 1 tablespoon dried oregano
• 2 1/2 cups chicken stock
• Pinch ground cloves