Pork Chile Verde with Cilantro Lime Brown Rice

Wow I have been away for a while, but a last not forgotten I hope. This dish was found totally by accident. While shopping a local grocery I ran across a pork roast that was on sale for an incredible price. My first thought was carnitas, but upon later review Green Chile Verde was what this budget cooking chef needed.
2 lbs of pork butt, cut into cubes
1 tsp salt
1 lb tomatillos, husk removed
6 large cloves of garlic
3 bunches green onions(1 1/2 cups)
2 Serrano chilies
1/2 fresh jalapeno chile stem removed
2 large seeded poblano chile
1 bunch of cilantro chopped(about 1 cup)
2 Tbsp dried oregano
3 1/2 cups of broth or water
1 tsp minced garlic
salt and pepper to taste
In a large casserole combine pork with just enough water to cover and season with salt and pepper. Turn up the heat to high and boil, careful to leave the lid slightly off. Allow to cook until almost all the water is evaporated about 30 minutes. Remove the cover and reduce the heat to very low and let the pork fry in it own fat until golden brown. Remove from the heat. Cut the tomatillos in half and place on a foil lined baking sheet along with garlic cloves through the pobalno chiles. Place under the broiler for 5-7 minutes until charred lightly, remove from the oven. Place all the ingredients in the blender and pulse until smooth. Return pork to pot; pour chile mixture over the top of pork. Add the oregano and broth just to cover the mixture. Bring the mixture up to a boil and reduce heat and simmer for 2-3 hours until the pork is tender. To serve four people this budget meal came to $2.37 per plate.