Chili Verde
Olive oil
5 cups diced onion
1/2 cup chopped garlic
1/3 cup chopped serrano peppers
1/3 cup chopped jalapeno peppers
5 pounds cubed pork shoulder
1 quart chicken broth
15 to 20 Anaheim peppers
12 to 15 tomatillos
3 tablespoons garlic powder
1 teaspoon freshly ground black pepper
1 tablespoon ground cumin
1 tablespoon Mexican oregano
1 teaspoon ground coriander
2 teaspoons salt
1/2 cup corn flour