Pork Chile Verde

Instructions

1. 1

   Roast the vegetables

   • Position an oven rack about 6 inches from the broiler and preheat the broiler to high.
   • Place the tomatillos, poblano peppers, jalapeños, quartered onion, and garlic cloves on a baking sheet lined with foil.
   • 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.
   • Remove from the oven and let cool slightly.
2. 2

   Sear the pork

   • While the vegetables are roasting, heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
   • Pat the pork cubes dry with paper towels and season them generously with 1 tsp salt and 0.5 tsp black pepper.
   • 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

   Prepare the chile verde sauce