Pork and Tomatillo Stew

1. I've had a package of pork stew meat taking up residence in my fridge the last few days and figured I better make a use for it.  I googled several pork stews and finally adapted a couple to our allergies.  The dinner table was quiet and no one complained.  Score!  That being said, I better write it down before I forget what I did...
2. Pork and Tomatilla Stew
3. 2 T olive oil
4. about 2 lbs boneless pork loin, cut into 3-inch chunks or the equivalent of boneless pork chops, etc
5. Salt and pepper to taste (I'd start with about 2 tsp salt and 1 tsp pepper)
6. 2 leeks, cleaned and diced
7. 1 large red onion, finely diced
8. 2 Anaheim chiles, seeded and finely diced (for more heat add a jalapeño or 2 - this is very mild)
9. 4 garlic cloves, minced
10. 4 tps chile powder
11. 2 T ground cumin
12. 1/4 tsp dried oregano
13. 3 bay leaves
14. 3 cups chicken or veggie stock 
15. 2 cup finely diced carrots
16. 5 average sized russet potatoes, washed and diced
17. 1.5 pounds tomatillos—husked, rinsed and diced
18. In a large pot or pan, heat the oil. Season the pork with salt and pepper and cook over high heat until browned .  Add the leek,  onion, chiles, garlic, chile powder, cumin and oregano and cook, stirring frequently, until veggies are tender. Move to crock pot and add remaining ingredients.  Cook on high 3-4 hours.  Serve with shredded cheese (or some of us used crumbled goat cheese), diced tomatoes and avocados, sour cream and corn chips or tortillas.