Guy Fieri's Chile Verde Pork

I was watching the Food Network last weekend, actually right before going grocery shopping. I don't suggest that. Ever tried shopping with several different recipes floating in your head and end up coming home lacking a key ingredient for all of them? I'm a pro at that. Anyways, I wanted to try his Chile Verde Pork because it looked yummy and low fat (besides the pork). Well, I fogot to get the pork butt...so I'm using chicken today, about 4 boneless skinless breasts. I ended up just throwing the peppers and tomatillos under the broiler, while I sauteed the onions. Once you get everything chopped up and in the pot, you can attend to other things while it simmers. My kind of meal. I only used 2 onions and more chiles. I only used 1 tsp. of salt and really, it didn't need any! This is much too spicy for my kids, but I'm tempted to pick out some of the chicken and give it a rinse to see if it can be tamed that way. Here is the original recipe as written:

Guy Fieri's Chile Verde Pork

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

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.