Chili Verde Pork

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4 pounds pork butt, cut into 1-inch cubes, trimmed of fat

4 yellow onions, chopped

4 Anaheim chiles

2 jalapeno, minced

4 tablespoons garlic, chopped

1 pound tomatillos, husk removed

1/2 cup white wine

1/4 cup white vinegar

1 cup chicken stock

2 tablespoons ground oregano

2 tablespoons ground cumin

1 tablespoon salt

1 tablespoon ground black pepper