This Recipe Will Self Destruct in T-10 and Counting

The chili verde recipe below is one that I make only on special occasions.  It is a true labor of love.  It also happens to be one of my most heavily requested.  Until now I have guarded it selfishly, like a country might covet its' top secret weapons program.

A sudden epiphany or mathematical equation rather, made me rethink my miserly behavior.  My analytic process follows:  I love to cook.  Cooking has always been an expression of my love.  Loving surely does not prohibit sharing, therefore: cooking + loving = sharing.  I've never been one for math so please forgive my little foray and just roll with it.  Should you choose to accept the following culinary mission, I hope you find it as rewarding as I have.    

Rachel's Outrageous Chili Verde

5-7 pound pork shoulder roast
4 - pounds tomatillos
3 - large onions
8 - Poblano peppers
2 - Serrano peppers
2 - jalapeno peppers
8 - cloves garlic
2 - bunches cilantro, stems trimmed
8 - quarts chicken stock or broth
2 - Tbs. cumin powder
2 - tps. Mexican dried oregano
1/4 cup sweet chili powder
kosher salt & fresh pepper
1/4 cup neutral oil for frying such as Safflower

De-bone the roast and trim off any excess fat.  Cut the pork in to 2 inch cubes.  Season the pork liberally with salt and pepper.  Heat the oil in a large skillet.  Fry the pork in batches without overcrowding the pan.  Brown the pieces deeply on each side to create a dark crust on all surfaces.  Remove the pork and reserve.  Peel the tomatillos and place them along with the peppers on a sheet pan.  Broil them until they are blistered and charred, turning them to allow for even charring on all sides.  Alternatively, you can roast them on the grill.  Once the vegetables are nicely charred, remove them from heat.  Meanwhile finely chop the onions and garlic.  Over medium heat saute the onion and garlic mixture in the same pan as the pork scraping up any browned bits from the bottom.  Add the cumin and oregano and chili powder to the pan and saute for another minute.  Once cool enough to handle, peel the peppers (you may want to wear gloves here).  In a food processor, add the peeled peppers, tomatillos and cilantro in batches until finely pureed.  In a large (12+ quart) stockpot heat the chicken stock.  Add the tomatillo/pepper/cilantro mixture to the stock.  Adjust the seasoning to taste with salt and pepper.  Add the pork cubes to the stock pot and bring to a simmer, partially cover and cook over low heat for a minimum of four hours until the pork is fork tender and falling apart.  This recipe is damn good the day you make it but is outrageous the day after.  Serve over rice.  

Serves 10-12 generously with leftovers