In a large soup pot, combine chicken broth, peppercorns, bay leaf, cumin and tenderloin, If liquid
is not enough to cover pork add additional water. Bring mixture to a boil, and lower heat to a low
simmer. Cover partially and cook for about 1 hour, or until pork is tender and easily shreds.

Meanwhile, lace fresh tomatillos and garlic in peel on an oiled baking sheet and broil under med high
heat for 3-5 mins, until skins begin to blacken. Let cool. Place canned tomatillos, jalapeños in blender
and pulse, add cooled roasted tomatillos and peeled roasted garlic. Blend. Heat olive oil in a cast iron skillet
and saute onions and fresh garlic. Add tomatillo puree and cook down over medium heat fro 5-10 mins.
Once pork is tender, remove from liquid and let cool. When cool enough to handle using hands or two forks, shred meat into fine strips. Add meat into tomatillo mixture and heat through. Serve with buttered warm
tortillas, or use as a taco or burrito filling