'Chili Contest' Traditional Chili Verde

I just tried this recipe, and all the ingredients (with zero substitutions) are now in the three-hour simmering stage. I'm an extremely experienced cook, but this recipe frustrated me because some instructions seemed to be missing. "Brown the cubed pork"—how long? Until it just loses its pink color? Until each piece is thoroughly browned with a dark "crust"? "20 large tomatillos"—a weight would have been helpful to add to this number (# pounds)—and a correction can be made to the spelling of "peeled." Are "large brown onions" what we usually call "yellow onions"? A "medium can of pickled jalapeños"—I sure hope the 12-ounce can was the "medium" size—the # of ounces should definitely be included in case a given grocery store does not have small, medium, and large cans. Would have loved a specific amount of "salt" (even if it varied, depending on whether stock was salted or not). And finally, "simmered on low"—covered or uncovered? I made educated guesses for each of these questions, and I'm sure the result will be tasty; I just love to have specific details, and most Food52 recipes do indeed include these details.

I halved this recipe and substituted chicken thigh for pork. Also, I reduced the jalapenos to one large, and used about 4 medium pickled pepperocinis to replace the 1/2 jar pickled jalapenos and 6 green ripe cherry tomatoes.
This was absolutely delicious. Thank you so much for posting and tolerating my modifications. Really good recipe.