The way I learned to make Chile Verde in Arizona consisted of roasting tomatillos in the oven
on a rack with a bit of water in the bottom. This sort of steams them in the husk at the same time as it gives them a bit of char.
You then grab the stem and sort of squish them out of the husk and into the kettle.
Roast your choice of green peppers(anaheims and passillas for me most of the time)
and clean em and add.
Add garlic and cumin to taste. Juice of a lime. A squirt or two of honey.
A bit of Mexican Oregano.
Lately I’ve taken to making the sauce and roasting the pork apart then adding the
either shredded or cubed meat into the simmering sauce.
The traditional way of cubing the meat and stewing away works fine also.
Chile verde is one of those pinch of this and that type of recipes that is
fun to tinker and experiment with and I never seem to make it the same exact way twice.