Pork Chile Verde

1. 1

   Step 1

   • a.Roast the vegetables
   • b.Position an oven rack about 6 inches from the broiler and preheat the broiler to high.
   • c.Place the tomatillos, poblano peppers, jalapeños, quartered onion, and garlic cloves on a baking sheet lined with foil.
   • d.Broil for 5-7 minutes, until the tops of the vegetables are blackened and blistered. Flip everything over and broil for another 4-5 minutes until the other side is charred.
   • e.Remove from the oven and let cool slightly.
2. 2

   Step 2

   • a.Sear the pork
   • b.While the vegetables are roasting, heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • c.Pat the pork cubes dry with paper towels and season them generously with 1 tsp salt and 0.5 tsp black pepper.
   • d.Working in batches to avoid crowding the pan, sear the pork on all sides until deeply browned, about 5-7 minutes per batch. Transfer the seared pork to a plate and set aside.
3. 3

   Step 3

   • a.Prepare the chile verde sauce
   • b.Once the roasted vegetables are cool enough to handle, peel the skins off the poblano peppers and garlic. You can leave some charred bits for flavor. Remove the stems from the peppers.
   • c.Transfer all the roasted vegetables (including any juices from the pan) to a blender.
   • d.Add the fresh cilantro and 1 cup of the chicken broth. Blend until the sauce is mostly smooth but still has some texture.
4. 4

   Step 4

   • a.Simmer the stew
   • b.Pour the blended chile verde sauce into the same pot used to sear the pork. Scrape up any browned bits from the bottom of the pot.
   • c.Return the seared pork and any accumulated juices to the pot. Add the remaining 2 cups of chicken broth, ground cumin, and dried oregano. Stir to combine.
   • d.Bring the stew to a simmer, then reduce the heat to low, cover, and let it cook for 2 to 2.5 hours, or until the pork is fall-apart tender. Stir occasionally to prevent sticking.
5. 5

   Step 5

   • a.Finish and serve
   • b.Once the pork is tender, you can use a fork to gently break up some of the larger pieces.
   • c.Stir in the remaining 0.5 tsp of salt and the optional lime juice. Taste and adjust seasoning if necessary.
   • d.Serve hot with warm flour tortillas, rice, sour cream, and extra cilantro.

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