Chile Verde (with pork)

lbs. pork butt, cut into bite-size chunks and trimmed of fat (you can also use pork stew meat)

Kosher salt

vegetable oil

large onion, finely chopped

cumin

poblano pappers

Hatch green chile peppers (you can also use Anaheim peppers)

medium-size tomatillos, removed from their husks

jalapenos, stems removed, and cut in half lengthwise

minced garlic

bunch of cilantro, divided

chicken stock (plus more to thin as needed)