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Trim off the excess fat from your pork butt, and cut it into med sized pieces. Save the bone. Add the meat & bone to a large pot.
Add ½ your onion, 3-5 bay leaves, 3-5 peppercorn, head of garlic, 1 tbsp salt, and 2-3 cloves. Bring to a simmer, cover, and cook on medium low heat for 1 ½ hrs.
10 mins before it’s done, add in your tomatillos, jalapeños, and serranos. Remove them once the tomatillos have changed color.
Add the tomatillos & peppers to a blender along with a cup of your broth. Add the rest of your onion, bay leaves, pepper corn, cloves, garlic powder and cilantro. Blend until a smooth salsa.
Once your meat is tender remove it from the pot. Pat dry with a paper towels.
Fry your meat in a large skillet/pot over medium heat until it has a nice crust.
Add in your salsa, chicken bouillon, and salt to taste. Let it simmer over medium low heat for 15-20 mins.
Serve with rice, beans, and shredded Monterey Jack.