Place tomatillos and jalapenos on a cooking sheet and place in a preheated oven at 450

Allow tomatillos and jalapenos to blister, turn as necessary.

Place jalapenos in a piece of foil and create a pocket around them to allow them to steam.

As soon as you are able to handle the tomatillos remove the skin and cores and place in a blender.

Once you have skinned the tomatillos, remove the jalapenos from the foil and remove the skin and place in the blender also.

Blend on high until the tomatillos and jalapenos turn into a chunky paste and set aside.

Place pork in a large bowl and add salt, pepper and flour and toss to coat evenly.

Heat oil on a high heat in a dutch pot and brown the pork in batches and set aside, keeping the oil pan with leftover oil and juices.

To the Dutch pot, add onions and saute until they soften and glistens.

Lower heat to medium and add garlic, cumin and oregano and saute until flavors release.

Add chicken stock and blended tomatillos and jalapenos, stirring the combined ingredients and pushing up the bits stuck to the bottom of the pot.

Carefully add the pork and coat with liquid and then drop in the bay leaves.

Raise heat to high and allow the liquid to bubble then cover and remove from heat and place in a preheated oven at 325.

Allow to cook for two hours, checking regularly to ensure liquid doesn't dry out. If needed, add a little more stock.

After two hours, remove from the oven and taste if salt and pepper is needed or you want a little extra spice or herbs, this is the time to add it.

Add the potatoes, stirring as needed then return to the oven and cook for a further 30 minutes.

After 30 minutes, check potatoes are cooked through before serving with a sprinkling of fresh cilantro.