Ingredients:

  • 2 pounds (900g) pork shoulder, cut into 1-inch cubes
  • 2 tablespoons (30 ml) olive oil or vegetable oil
  • 1 teaspoon (5g) salt
  • 1/2 teaspoon (2.5g) black pepper
  • 1 medium yellow onion, chopped (approx. 1 cup/150g)
  • 2 cloves garlic, minced (approx. 1 tsp/5g)
  • 1 teaspoon (5g) ground cumin
  • 1/2 teaspoon (2.5g) dried oregano
  • 1/2 cup (120ml) chicken broth (or water)
  • 1 pound (450g) tomatillos, husked and washed
  • 2 poblano peppers
  • 1-2 jalapeno peppers, stemmed and seeded (optional)
  • 1/2 cup (120ml) chicken broth
  • 1/4 cup (50g) chopped cilantro
  • 1 tablespoon (15 ml) lime juice

Instructions:

  1. Roast tomatillos, poblanos, and jalapenos under a broiler until blackened and blistered on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.
  2. Peel the blackened skin off the poblano and jalapeno peppers. Remove the seeds and stems.
  3. Combine the roasted tomatillos, peeled peppers, chicken broth, cilantro, and lime juice in a blender or food processor. Blend until smooth. Set aside.
  4. Season pork cubes with salt and pepper. Heat oil in the Dutch oven over medium-high heat. Sear the pork in batches until browned on all sides. Remove the pork and set aside.
  5. Add the chopped onion to the pot and sauté until softened. Add the minced garlic, cumin, and oregano. Cook for another minute until fragrant.
  6. Add the blended green chili sauce to the pot. Bring to a simmer. Return the seared pork to the pot. Add chicken broth. Bring to a simmer, then reduce heat to low, cover, and simmer for 2.5-3 hours, or until the pork is very tender.
  7. If desired, shred the pork with two forks.
  8. Taste and adjust seasoning with salt and pepper as needed.