In a large Dutch oven over medium high heat brown pork cubes in olive oil until golden. Do not overload your pot or the pork will steam and not brown. If you are using a lot of meat you may have to do this in several batches.

Add onions, tomatillos and garlic. Cook several minutes until onions are translucent.

Stir in seasonings. Let cook  about 1 minute until you smell them! Remember you can always add more if you want more flavor.

Reduce heat to medium and add diced tomatoes. Stir the pot well to deglaze. Add the chicken broth and chilies. (I prefer the larger amount of chilies but if you want this to taste more like pork, use the smaller amount.)

Bring mixture to a simmer, sprinkle with a little Knorr chicken bouillion if using, and turn down heat to simmer 1 -2 hours. Coloradoans prefer a thinner  green chili so watch your pot! If you want it thicker, simmer longer and add a mixture of 2 T of flour to 1/4 c water. Stir in and let cook until it thickens. Even if it gets too thick you can always add more stock or water to achieve your desired thickness.

After this has cooked I used an immersion blender to break this down a bit. I prefer less chunky green chili, but you do you! If you are happy with the chunks of pork there is no reason to bring out the immersion blender. The pork can also be shredded with a fork. After simmering the pork should be very soft- if it isn't you probably overcooked it- which means it dried out. Doesn't happen often but it could!

You can garnish the green chili with limes, diced onions, cilantro and avocado if you like. Depending on the heat of the chilies you used you may want a dollop of sour cream.