1. Cut pork into large chunks and season with salt and pepper.

2. Heat oil in a large Dutch oven over medium-high heat. Sear pork until browned on all sides. Remove and set aside.

3. In the same pot, sauté onion until translucent. Add garlic and cook for 1 minute.

4. Add tomatillos, Hatch chiles, cumin, and oregano. Cook until fragrant, about 3 minutes.

5. Return pork to pot and pour in chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 2 to 3 hours until pork is fork-tender.

6. Remove pork and shred it. Meanwhile, simmer sauce uncovered for 15 minutes to reduce. Blend if desired for a smoother texture.

7. Stir chopped cilantro into the sauce. Add shredded pork back into the pot and mix.

8. Lay out tortillas. Add cheese and pork mixture to each. Roll into burritos.

9. Heat a skillet over medium heat and toast burritos until golden on both sides.

10. Plate and smother with extra verde sauce and more cheese. Garnish with cilantro and serve hot.