2	lbs. pork stew meat, cut into 1-1/2" cubes
1	lg. onion, cut into wedges
10	lg. cloves garlic, peeled and cut in half
1	T. each Worcestershire, soy and Maggi sauce
1	lb. tomate verde (tomatillos), husked
4	whole serrano chiles (more if you like picante)
2	T. vegetable oil or lard
1/2	c. each chopped parsley, cilantro, hierba santa, epazote
1	lb. tiny new potatoes, cut in half or left whole and cooked until just tender
	Salt, to taste

Put stew meat into stockpot with half the onion wedges, 4 garlic cloves, seasoning sauces, and water to cover. Bring to a boil. Cover and simmer until meat is just tender (30 to 45 min.).

Meanwhile, place tomatillos in saucepan with remaining onion wedges, 4 more of the garlic cloves, the chiles, salt to taste and water just to cover. Bring to a boil and simmer, covered, until tomatillos are tender. Cool a bit and transfer to a blender, along with the cooking liquid.

Heat oil or lard in saucepan, add tomatillo mixture. Simmer about 30 minutes to develop the full flavor necessary for a good mole.

Add tomatillo mixture to the pork stew, along with the potatoes. At this point, you may thicken the stew by gradually adding a little masa harina (flour paste) mixed with water.

Using a molcajete, a mortar, or a food processor, grind the chopped herbs, along with the remaining 2 cloves of garlic and salt to taste, to a paste. Stir paste into the stew and serve immediately.