Preheat the oven to 500 degrees. On a cookie sheet, combine the garlic, onion, jalapeño and tomatillos with half the avocado oil. Place in the oven and cook for 13-15 minutes, or until lightly browned and soft. Blend in a blender or food processor until roughly chopped. You still want there to be small chunks of jalapeño and onion present. Keep to the side.
In a heavy bottomed pot, put the other half of avocado oil and set it to medium high heat. Once the pan has gotten hot (you’ll see a little smoke coming off the pan) place the diced pork loin in and begin to brown it on all sides, about 10 minutes.
Once the pork is browned, add in one jar of Spring Clean or Nopalito and scrape the fond off the bottom of the pan with a wooden spoon. Add in the green chiles, the tomatillo mixture, the lime juice, cumin, and some salt and pepper.
Turn the heat down to low, and let the stew simmer for about half an hour. The pork should be tender. The stew should thicken by allowing it to simmer. No extra thickener is needed. Taste for seasoning and adjust as needed.
To serve: place in a bowl and top with Mexican crema, sour cream or coconut cream and top with fresh cilantro.