Instructions: Trim off any excess fat from the pork and cut into 2-inch squares. In a large (6- to 8-quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden-brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil.

In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour. Add the poblanos, jalapenos, and bell peppers.

Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

This recipe yields 16 to 20 servings.

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