Pork Chili Verde With Hatch Green Chiles

12 fresh Hatch green chiles

4lbs pork brisket, butt or shoulder, trimmed of fat & cut into 2-inch cubes

4 cloves of garlic

4 Mexican onions

1 green bell pepper

1 red bell pepper

10 medium size fresh tomatillos

1 bunch chopped fresh cilantro

2 tsp salt

1 tsp black pepper

2 tsp ground cumin

1 Tbs dried Mexican oregano

2 bay leaves

Flour for dredging

4 cups chicken stock

¼ cup vegetable oil

Season the pork meat with salt and pepper and lightly flour. On a large cookie sheet place Hatch green chiles, bell peppers, Mexican onions, tomatillos and garlic cloves and roast in a 400 degree oven for approximately 15-20 minutes until browned and blistering. Place Hatch green chiles in a bowl, cover and let sweat for 20-30 minutes. When chiles are cool peel & remove skin. In a heavy bottom pan heat oil and brown pork on all side. Add roasted vegetables to bowl of food processor and process to a rough texture. Add vegetables, herbs & spices to browned pork, cover with chicken stock and simmer for 2-3 hours uncovered until pork is tender.