Depending on the chiles and the salsa verde you use, it can be REALLY hot, so be aware of that. The first few times I made it I bought a jar of mild salsa verde, but it was still really spicy, so that's when I started making my own salsa verde. I've been able to tame it down considerably that way. The last time I made it, I cooked it in the slow cooker, and I think that also helped mellow it quite a bit. If you choose to cook it in a slow cooker, don't forget to reduce the liquid.
In addition to making my own salsa verde to use in this recipe, I also roast my own green chiles. I know that making your own salsa and roasting your own green chiles just for some soup seems like an awful lot of work, but it's so good that it's worth it. If you plan ahead a little, it's a lot easier. I roast the peppers and tomatillos for my salsa verde, so I roast my green chiles at the same time. If you're going to cook the chile verde the slow cooker, you'll want to roast everything and make the salsa verde the day before. If you're going to cook it on the stovetop, you can do everything the same day. That being said, you can buy salsa verde and roasted green chiles at the store if you're in a hurry. I've never seen them, but I've heard that you can buy frozen roasted green chiles. I think you could also used the canned variety, but I've never tried them in the recipe because I seem to have an endless supply of my own roasted green chiles.
Chile Verde Stew
1 Tbs. olive oil
1 1/2 lbs. cubed pork stew meat
salt and pepper to taste
1 yellow onion, diced
4 cloves garlic, minced
2 c. chopped roasted green chiles
1 (14.5 oz.) can diced tomatoes
1 1/2 c. tomatillo salsa (salsa verde)
5 c. (or 3 cans) chicken broth
1 1/2 tsp. dried oregano
1 pinch ground cloves