Trim and dice pork butt. Cook in tbsp oil, tsp liquid smoke, and tbsp green chile powder.
Cook ground pork with the same but leave it as chunky as possible.
Cut and cook bacon (just before crisp remove from heat).
Set all meat aside and add onions, peppers, garlic, green chili, 1 diced yellow tomato, and 1 diced jalapeño then sauté until slightly tender and browned.
Add 1st spice mix and cook for 2 minutes.
Blend with an immersion blender (or mash with a fork).
Add Verde sauce, 5 diced tomatillos, better than bouillon, 1 juiced lime & zest , and 1 diced yellow tomato.
Pierce other jalapeño and float in the sauce. Simmer for 1 1/2 hours.
Add chicken and bacon and remove jalapeño squeezing it into the sauce to give it a little heat. Simmer for 1 hour.
Add the 2nd spice mix, liquid smoke, 5 tomatillos, cilantro, 1 lime (juice & zest), 1 diced yellow tomato, and green tabasco. Simmer for another 1/2 hour. Serve.