Chili Verde

Ingredients

• 3 Anaheim chili peppers
• 1/4 cup, il Fustino Avocado Oil – divided
• 2 pounds, boneless pork shoulder – trimmed and cut in 1′′ cubes
• kosher salt
• fresh ground black pepper
• 1 teaspoon, cumin powder – divided
• 1 medium, yellow onion – diced small
• 1/2 cup, fresh cilantro – chopped
• 6 cloves, garlic – minced
• 1 tablespoon, all-purpose flour
• 2 cans, San Marcos Whole Tomatillos – see picture (available at Gelsons)
• 4 cups, chicken stock