-Take the husks off of 1 pound of tomatillos, wash them and cut them in half.

-In a blender, puree the following:

2 cups of chicken broth

1 bunch chopped cilantro, stems and all

2 jalapenos (optional)

4 whole cloves of garlic

-A fourth of the tomatillos.

-Set salsa verde aside.

-Cut a 4 pound pork shoulder into 1½ inch cubes.

-Brush heavy large pot with oil; heat over medium-high heat.

-Sprinkle pork with salt and pepper.

-Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch.

-Using slotted spoon, transfer pork to bowl. Pour off all but 1 TBS fat from pot (add oil if needed).

-Chop up 2 leeks.

-Sprinkle with 1 TBS cumin seeds; cook until leek is soft and cumin is toasted, about 2 minutes.

-Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes.

-Return pork and any juices to pot.

-Add two-thirds of the reserved salsa verde, 1 more cup broth and 2 tsp Mexican oregano (if you can find it).

-Cover; simmer over medium-low heat until pork is tender, about 2 hours.

-Serve with the remaining salsa verde, sour cream, warm tortillas and lime.