In a bowl, toss Anaheim peppers and tomatillos in oil. Trim off the upper ¼ of the head of garlic. With aluminum foil, form a “boat” around garlic head.  Place garlic on grill on indirect heat for 30-40 minutes or until soft. In a bowl, squeeze out roasted cloves. Set aside. 

Grill or roast peppers and tomatillos in oven, until blackened.  Remove from grill or oven, placing peppers in a resealable plastic bag. Cool. Remove skin, seeds and stems from peppers.

In a blender, add peppers, tomatillos, garlic cloves and cilantro.  Puree and set aside.  

Season pork with salt and pepper, then toss with flour. In Dutch oven, heat oil over medium-high heat.  Add pork in batches to brown.  Remove from heat and set aside.  

To Dutch oven, add onion and brown for 4-5 minutes.  Add chicken stock. Scrape the bottom of pan to release fond.  Add oregano, bay leaves, pork and pepper puree to Dutch oven. Bring to a boil and reduce to a simmer.  Cook covered for 2-3 hours or until pork is tender. Adjust for seasonings with salt and pepper. 

Spoon into bowls and add a drizzle of lime crema. Serve with rice and/or tortillas.  Enjoy!