• Remove husks from tomatillos and rinse well
• Cut in half and place cut side down, along with 5 unpeeled garlic cloves, on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin. Remove from oven, set aside to cool.
• Place tomatillos, skins included, into blender. Remove the now roasted garlic cloves from their skins, add them to the blender. Add chopped Jalapeño peppers and cilantro to the blender. Pulse til all ingredients are finely chopped and mixed.
• Season the pork cubes generously with salt and pepper. Heat olive oil in a large, heavy-bottomed skillet over medium high heat and brown pork chunks well on all sides.
• Place in a bowl and set aside.
• Place the onions and garlic in the same skillet and cook, stirring occasionally about 5 minutes.
• In a instant pot, add cooked onion, garlic, pork, tomatillo chile verde sauce, chicken stock, a pinch of ground cloves, chopped oregano.
• Choose the option pressure cook for 25 minutes

To Serve:

• Spanish Rice
• Corn or Flour Tortillas