Hey brother. I don't have an actual written recipe, so lemme try & capture it below for you real quick. I make mine traditional style/tomatillo based.
Cube up a 4-5 lb pork roast (shoulder) & season with Fiesta Fajita Seasoning.
In a large pot I brown the meat and remove.
Drop in 1 stick of unsalted Falfurrias Sweet Cream Butter, and one yellow onion. Caramelize onion until dark. (can leave this step out, but I like it), then add a little flour and make a blonde roux with the leftover butter and pork fat.
Add your meat back to the pot and cover with just enough low sodium chicken stock to cover, reduce heat/stir/ and let that simmer for a bit.
In a separate pot (I start this beforehand) bring a pot of water to a boil, then drop in 1 quartered yellow onion, 1 head of fresh peeled garlic, and how ever many jalapeno's & serrano's you like. I like mine spicy so I put 3-4 of each depending on size and heat level. Boil that for 5 minutes, then drop in 10-12 med/large rinsed tomatillos. Boil only until the tomatillos start to turn orange, then remove from heat and let steep & cool for 30-45 minutes.
In a blender drop in your boiled onion/garlic/peppers/tomatillos and add water used for boiling (enough to cover).
Drop in 1 bunch of chopped fresh cilantro.
The juice from 1 large (or 2 small) limes.
1 TS salt.
1 TS pepper.
1 TS cumin.
1 TS celery salt.
Blend all of that up until fine, then add to pot of meat & caramelized onions & stir.
Cover & simmer until meat is fork tender, adjust thickness of your "green gravy" by working the lid while cooking. I like to keep it cracked, add more chicken stock if needed. Taste for seasoning when done, and adjust to your liking.
I like to serve mine garnished with finely chopped white onion & cilantro, with a few lime wedges on the side.
Toast up some torts, with rice & beans on the side.
I think that's it, if I think of anything else I'll holler back. I haven't made this in forever, now I want some lol.
Good food any time of the year, but especially when it's cold out.
Hope you enjoy.