Heat a cast iron skillet over medium-high heat. Pour in olive oil and add cubed pork loin. Brown, stirring occasionally.
When pork is browned on all sides, carefully take pork out and set aside. Do not drain the liquid from the pork.
Add in shallot and stir until soft, then add the garlic and stir until fragrant. Place the pork back into the pan and add in chicken broth.
Bring to a boil, then turn heat down to medium-low and simmer, covered for 2-3 hours - until the pork is very pork tender. (Can add more broth if it cooks out.)
Meanwhile in a blender, combine peppers, jalapeños, tomatillos, cilantro, oregano, cumin and salt and pepper and blend until smooth. Add additional water or chicken broth if it's too thick to blend.
Spray a saucepan with cooking spray and add the green salsa from the blender. Simmer on medium heat until it becomes a deep green, for about 8 minutes, stirring occasionally.
Add the green salsa to the tender pork and stir together. Cook for about 30 minutes, or more until the chili verde is heated through and flavors meld together.
Taste and add any extra seasonings. Serve in bowls and add any desired garnishes. Enjoy!