Chile Verde (La Frontera-Style) - cooking recipe

Ingredients

2 lbs pork roast
10 tomatillos, stems and papers removed, cut into large chunks
6 small jalapeno chiles, stems and seeds removed, cut into pieces
6 serrano chilies, stems and seeds removed, cut into pieces
3 anaheim chilies (optional)
1/2 cup fresh cilantro
1 (4 ounce) can green chilies
1 (10 ounce) can diced tomatoes
1 (7 ounce) can tomato sauce
2 cups chicken broth
1 teaspoon oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/4 cup all-purpose flour
2 tablespoons olive oil, plus more as needed
1 large onion, chopped, some reserved for garnish
1 tablespoon garlic, minced
2 tablespoons cornstarch
2 ounces cold water

Preparation

In the bowl of a food processor, add the tomatillos, jalapeño, serrano and Anaheim chiles, if using, and cilantro and purée them all. Add the can of green chiles, diced tomatoes and tomato sauce to the food processor. Continue blending until the mixture is a consistent color.
Pour the mixture into a slow-cooker. Add the chicken broth, oregano, cumin and chili powder.
Turn the slow-cooker on high heat and cover.
Meanwhile, dust the pork with flour, salt and pepper.
In a large frying pan over medium heat, warm the oil. Add the onions and garlic and sauté until the onions are tender, about 5 minutes. Transfer to the slow-cooker.
Add more oil and add the pork in batches, and cook until browned thoroughly. Transfer to the slow-cooker. Let cook in the in the slow-cooker on high for 2 hours.
After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
Thirty minutes before serving, mix the cornstarch with water, and add it to the slow-cooker. Add more if you want to thicken it further.
Cover the bean burritos with the chile verde pork, and garnish with chopped onions and grated cheese.