Pork Chile Verde

Ingredients

• 2 lb pork shoulder
• 1½ lb tomatillos
• 2 Poblano peppers
• 2 Jalapeño peppers
• 1 white onion
• 4 clove garlic
• 4 cup chicken broth
• ½ cup cilantro
• 1 tsp cumin
• ½ tsp oregano
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp vegetable oil
• 1 lime (optional)
• 8 warm tortillas (optional)

Steps

1. Trim and cut pork shoulder into 1-inch cubes. Season generously with salt and pepper.
2. Remove husks from tomatillos and rinse. Halve tomatillos, Poblano peppers, and jalapeños. Peel and quarter the onion, peel garlic cloves.
3. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Brown pork cubes in batches until seared on all sides, then remove and set aside.
4. Add tomatillos, peppers, onion, and garlic to the pot. Cook, stirring occasionally, until softened and slightly charred, about 8-10 minutes.
5. Transfer cooked vegetables to a blender with cilantro, cumin, and oregano. Blend until smooth, adding a splash of broth if needed to aid blending.
6. Return pork to the pot. Pour the blended green chile sauce over the pork, then add chicken broth. Bring to a simmer, then reduce heat to low, cover, and cook for 2-3 hours, or until pork is fork-tender.
7. Adjust seasoning with salt and pepper to taste. Serve hot, garnished with fresh cilantro and a squeeze of lime, with warm tortillas on the side.