Preheat oven to 375°F.

In a roasting pan, combine quartered tomatoes, halved jalapenos, halved pasilla pepper, halved serrano peppers, peeled garlic, quartered onion, and halved tomatillos.

Sprinkle lightly with salt and roast for 35 minutes.

Transfer roasted vegetables to a blender.

Add cumin, oregano, and chicken bouillon to the blender.

Place the roasting pan over medium heat on two burners.

Pour 1 cup of chicken broth into the pan to deglaze, scraping up any browned bits.

Add the deglazing liquid to the blender.

Blend until smooth.

Heat vegetable oil in a deep pan over medium heat.

Sprinkle pork with seasoning salt.

Brown the pork in batches and set aside.

Add the remaining 1 cup of chicken broth to the pan and deglaze.

Place the browned pork back into the pan.

Pour the blended vegetable mixture over the pork.

Bring to a boil, then reduce heat and simmer covered for 1 hour and 10 minutes, stirring occasionally.

While the pork is simmering, prepare the cactus.

In a large pot, combine cactus chunks, dried onion, dried cilantro, salt, and garlic cloves.

Cover with water and bring to a gentle boil.

Cook for 20 minutes.

Drain the cactus, discard the garlic cloves, and rinse very well.

After the pork has simmered for 1 hour and 10 minutes, add the drained cactus and chopped cilantro to the pan.

Simmer for 5 minutes, or until the cactus is heated through.

Serve and enjoy!