1NOTE: You can use most any peppers for the heat in this dish. You can omit the habaneros, and or fresno/jalapeno if you do not like much heat.
Remove husk from tomatillos and wash. Cut in half and place on baking sheet. Cut poblano in half longways and remove seeds, place on baking sheet. Place 3 cloves of garlic, skin on, inside pc. of foil. Place that, habaneros and fresno or jalapeno on baking sheet. Broil under low broiler 7-10 till charred. Remove, allow to cool. Remove skin from anaheim and foil and skin from garlic. Place all in blender or food processor with 1/2 c of water and puree, add more water if too thick. Of course remove stems from fresno or jalapeno and habaneros first.
2Cube up pork into nice bite size pcs. Place in skillet, add half the tomatillo salsa, 1 c broth, salt and cover. Simmer on very low for about 1 hr. stirring several times. If pork is not fork tender, simmer a little longer. Once tender, remove lid and continue to simmer until most of liquid thickens or simmers out.
3I like to serve ours with both the remaining tomatillos salsa as a garnish and fresh pico de gallo. For lower carb use Mission brand carb balance tortillas.
4NOTE: I have used most cuts of pork for this. If I buy pork chops bone in, I remove the bone and use the bones and a little meat to make broth for this and spanish rice. I place a couple carrots and half and onion and a couple cloves of garlic in a pan with several cups of water. Also I had a little poultry seasoning or some thyme. It really helps flavor rice and is low in sodium.