1Chile Verde: Cube pork into 1 inch cubes. Heat 2 tbls oil in a large pot over Med heat. Brown pork on all side.
2To pot add garlic, cumin, oregano, bay leaf, bouillon cubes and water. Cover and cook for 1 hour.
3Halve and deseed all peppers. Remove husks, wash and quarter tomatillos. Place on sheet pan, skin sides up and broil until skins start to blister and brown. I do all the peppers in one batch and then the tomatillos. Be careful not to burn.
4Place all the tomatillos, peppers and the cilantro into the blender and puree.
5Pour blender mixture into the pot with the pork and cook uncovered for an addtional hour stirring frequently.
6When Pork mixture is finished cooking, preheat oven to 400 degrees F, grease the sides and bottom of a 13x9" pan and make the cornbread mixture.
7Cornbread: In a med skillet cook minced onion, chorizo and minced jalapeno until chorizo is fully cooked on Med-High heat. Set aside
8Mix together flour, cornmeal, baking powder and salt until well blended.
9Mix together milk, eggs and oil. Add to the flour mixture, stirring until blended.
10Add chorizo mixture to the cornbread batter and spread 3/4 of the mixture evenly over bottom of 13x9" pan.
11Pour entire Chile Verde mixture into pan, spreading evenly to cover bottom cornbread layer.
12Top Chile Verde mix with remaining cornbread mixture. I drop by rounded spoonfuls so you can see the Chile Verde.
13Bake for 35 minutes, or until cornbread is a golden color.