I used boneless pork ribs (country style), cut into cubes, seasoned with cumin, salt and pepper, dredged in flour. Browned them, put it in a slow cooker. In a processor, I put a can of tomatillos (drained), a couple of roasted green chilies (New Mexico), a can of diced green chilies, cilantro, chopped onion. After that mixture was pureed, I put it in the slow cooker. After several hours, I added a can of pinto beans (drained).