1Place pork in a large pan with the onion, bay leaves, and garlic bulb. Add water to cover and bring to a boil. Skim off the froth from the surface and add the bouillon cube, stirring well to mix and dissolve. Reduce the heat to very low and simmer for about 1 1/2 hours or until the meat is very tender.
2Meanwhile, put the chopped garlic in a blender or food processor with the tomatillos and green chiles. Process to a puree.
3Heat the oil in a pan and add the tomatillo mixture. Cook over medium-high heat for about 10 minutes or until thickened. Add the broth/bouillon, chili powder, and cumin.
4When the meat is tender discard the garlic bulb and bay leaves. Remove meat from pan and add to the sauce. Simmer gently to combine the flavors.
5Garnish with chopped cilantro and serve with tortillas and lime wedges.