New Mexican Chile Verde

INGREDIENTS

• ¼ cup oil
• 4-4 ½ lbs. pork butt, trimmed and cut into 1 ½ inch cubes
• 1 Tb. salt, divided
• 1 Tb. ground cumin
• 1 Tb. ground coriander
• 1 Tb. oregano
• 2 large onions, peeled and chopped
• 4 coves garlic, minced
• 2 Anaheim peppers, chopped
• 2 Poblano peppers, chopped
• 1-2 jalapeno peppers, seeded and diced
• 1 lb. cleaned and chopped tomatillos
• 2 Bay leaves
• 1 large bunch of cilatnro, chopped
• 3 Tb. masa (corn flour)
• 4 cups of water or chicken stock
• Lime Wedges for garnish