Amy's Chile Verde

2 jalapenos

2 anaheims

2 lbs tomatillos (papery outside peeled off.)

5 cloves garlic

1 onion, minced

3 cloves garlic, pasted

2 lbs cubed pork, sprinkled with salt and pepper

Oil for sautéing onion, garlic, and pork

1 bunch cilantro

2 cans (4 cups) chicken stock

Palmful of oregano

Dash of ground cloves

Roast first four ingredients till outsides char.  Brown onions and garlic in oil, add salted and peppered pork chunks and fry till brown.  Blend cilantro and all roasted vegetables.  Add to the pot.  Add chicken stock, oregano, and cloves.  Simmer 2 hours or until liquid reduces by 1 inch.  Serve with chips, rice, or tortillas, topped with sour cream, cheese, etc.  You can also use this to smother burritos, etc.