2 large onions diced
1/2 cup chopped garlic
Place the whole Anaheim peppers on a sheet pan. Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.In a medium saucepan over medium heat, add 1/2 c. olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Make sure to use gloves when chopping and seeding the hot peppers so your hands don't burn the rest of the day like mine did! Remove from heat and set aside. Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides, remove from pan chop into bite sized pieces. Deglaze with the chicken broth, and then add sauteed onions and peppers and bite size meat. Turn heat to low, cover and let it simmer. Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes. Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat. Add the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt to pork mixture. Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux and add to chili mixture. Serve in tortillas or over rice or with chips or anything else you can think of!