Chile Verde Tacos

3 lbs cubes pork stew meat or pork roast
2 Tbsp olive oil
1 large yellow onion
3 cloves garlic, minced
1 1/2 tsp sea salt
Freshly ground pepper, to taste
1 1/2 tsp ground cumin
9 cups chicken broth
4 fresh poblano chile peppers (fajita bells), seeded & chopped
2 fresh jalapeño peppers, seeded & chopped
1 yellow bell pepper, seeded & chopped
1 1/2 lbs fresh tomatillos, husks removed or brown rice
Can of black beans
1/2 bunch cilantro leaves, coarsly chopped
Cabbage, finely chopped
Sour cream to top

1. In a large stock pot, over high heat, seat the pork in olive oil until golden brown. Remove the pork from the pot, reserve 2 Tbsp oil in the pan, and cook the chopped onion and garlic, seasoned with salt and pepper until tender. Season with cumin, then stir in pork and chicken stock.  Summer for 1/2 hour.

2. Stir in poblanos, jalapeños and bell peppers.  Purée the tomatillos and cilantro in blender, and add them and black beans to the pot.  Cook an additional 30-45 min.

3. Serve on corn tortillas topped with cabbage and sour cream. (and pico de Gallo and guacamole if desired.)

(Or cook in crock pot or insta-pot.)