Pork chile verde

4 lbs pork butt or shoulder, trimmed and cubed
2 tsp salt
1 tsp pepper
Flour for dredging
1/4 cup vegetable oil
3 yellow onions
2 green bell peppers
3 jalapenos, seeds removed, and finely chopped
3 garlic cloves, crushed
1 1/2 pounds tomatillos
1 tablespoon dried oregano
2 teaspoons ground cumin
1 teaspoon ground coriander
2 bay leaves
1 bunch cilantro leaves, cleaned and chopped
1 box (4 cups) chicken stock

Rinse tomatillos and cut in half. Place cut side down in an ungreased, nonstick pan ove high heat. When browned, turn over. Quarter and keep in a bowl.

Salt and pepper pork meat, then lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Reserve pork. Discard fat and sweat onions and peppers about 5 minutes or till tender. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.

Add everything to the crock pot and cook on high for 3 hours, then on low for 5 more.