6 Anaheim Chiles
4 Jalapeno Chiles
4 Poblano Chiles
6 Cloves of Garlic
24 Tomatillos
2 Bunches Cilantro (clean and free of sand)
5# Pork Loin Diced
½ Cup Butter
¾ Cup Flour
2qt water
2qt Chicken Broth
2qt Beef Broth
4 T Ground Cumin
Adobo seasoning to taste
Salt and pepper to taste

Methods to the madness
Place your grill on medium HI, heat it up and place all the chile's on it. Cook them till the skin is golden brown to black. When done cooking the chile's place them in a bowl and cover with plastic wrap, this will loosen the skin. When the skin is loose peel the chile's. In a 2 gallon pot place the 6 cloves of garlic, 24 tomatillos, and the 2qt water, bring this to a boil for 30 minutes, and then add the peeled chile's and cilantro. Boil for 25 minutes. When done boiling remove all the peppers, cilantro, garlic, and tomatillos and puree them in a blender till smooth, and then re add to water. After this is all done make a roux, this is done in a saute pan with the butter and flour, place the butter in the pan and get it melted then add the flour and cook over medium high heat, stirring till golden brown. When browned, slowly add some of the water / pepper mix to it and stir, then add to whisk back into the mix. Add the broth and bring to a boil. In a saute pan over high heat add the pork, season this with the Adobo seasoning, brown the pork, you may need to do this in batches, as the pork gets done add it to the Chile / water mix. Season the Chile Verde with the Cumin, salt, pepper, and Adobo seasoning. If there is not enough flavor you can add beef or chicken bullion cubes. Simmer for 35-40 minutes and enjoy.