https://www.youtube.com/watch?v=yV-JLcOrXc4

Ingredients for 4 large portions:

2 tbsp vegetable oil (heat to almost smoking before browning meat)
2 pounds boneless pork shoulder (aka pork butt), cut into 1-inch cubes
1 yellow onion, diced
1 teaspoon oregano
1 teaspoon ground cumin
2 to 3 teaspoons kosher salt, or to taste
16 ounces green chiles
8 tomatillos (about 3 cups once quartered)
3 jalapenos, seeded
6 cloves peeled garlic
1 1/2 cups chicken stock, or as needed
1 bay leaf
1 1/2 pound Yukon gold potatoes, cut in eigths
freshly ground black pepper 


Brown pork in vegetable oil.
Pulse chiles, jalapenos, onions, garlic and tomatillos in food processor to
desired consistency.
Simmer pork and sauce for an hour (half an hour if using tenderloin), add
potatoes, and simmer another hour.

NOTE:
If using the Instant Pot, cut the potatoes into inch cubes, put everything
together and cook on meat/stew for 35 minutes.