2 pounds fresh tomatillos, husked
4 cloves garlic, peeled
2 Anaheim chiles, halved lengthwise and seeds removed
2 Anaheim chiles, halved lengthwise and seeds removed
2 jalapenos, halved lengthwise and seeds removed
2 jalapenos, halved lengthwise and seeds removed
2 serrano chiles, halved lengthwise and seeds removed
1/2 large yellow onion, cut into 1/2-inch-thick slices
4 tablespoons extra-virgin olive oil
5 pounds boneless pork shoulder, large fatty areas trimmed, cut into 2-inch chunks
1 cup all-purpose flour
2 cups chicken stock
1/4 cup tequila
2 tablespoons chopped fresh cilantro
1 1/2 tablespoons Mexican oregano
1 tablespoon cumin
2 bay leaves
Salt and pepper
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