Chili Verde with Pork - The Student Chef

Ingredients

• 1/2 pound tomatillos husks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter
• 1 1/2 each poblano chiles halved lengthwise, stemmed and seeded
• 3 tablespoons vegetable oil
• 4 cloves garlic minced
• 1 tablespoon sugar
• 3 teaspoon dried oregano
• 2 teaspoon ground cumin
• 1 pinch ground cloves
• 1 pinch ground cinnamon
• 2 talblespoons course salt
• 1/2 tablespoon pepper
• 2 pounds boneless pork loin trimmed and cut into 1/2 inch pieces
• 1 medium onions chopped
• 2 cups chicken stock
• 1 cup water
• 2 each bay leaves
• 1/4 cup cilantro leaves minced
• 1 tablespoon lime juice