6 to 9 chilaca or Anaheim chiles, or 4 to 6 poblanos
2poundspork shoulder, cut into 2-inch chunks
6 to 8 clovesgarlic, peeled and crushed
2 to 4avocado leaves, or bay leaves
3 to 6large tomatillos, husks removed
3 to 5 serrano chiles, stems removed
Black pepper to taste
Roast the chilacas or other chiles as directed here. Remove the stems and seeds and tear into long strips, You can cut the trips shorter if you want. Set aside.
Set the pork in a Dutch oven or other large pot and cover with water. Add the crushed garlic and avocado or bay leaves and bring to a simmer. Add salt to taste. Simmer for a good 30 minutes, partially covered.
Add the tomatoes, tomatillos and serranos to the pot, whole. Let them cook in there for 10 minutes. Fish them out, along with some of the crushed garlic cloves, and puree them in a blender with some of the broth. Set aside.
Let the pork continue to simmer until it is mostly tender. For wild pigs this could be an hour. Store-bought will be about another 20 minutes or so. Let the broth cook down while this is happening, but don't let it dry out just yet. Once the pork is tender, ladle out most of the broth and use for something else. It's tasty.
Allow the pot to cook dry. There should be a few tablespoons of fat rendered off the pork, if not, add some (or oil). Let the now-tender pork fry in its own fat. The debris that came off the pork while simmering will brown. Pick out the bay leaves and discard.
When the pork is nicely browned, add the chilaca chiles and the sauce in the blender. Scrape up any browned bits from the bottom of the pot, let this all simmer for 10 minutes and serve.