Pork Chili Verde

Ingredients

• 3 lb boneless pork shoulder, cut into 1 1/2-inch cubes
• 2 teaspoons kosher salt
• 1 teaspoon black pepper
• 3 tablespoons vegetable oil
• 1 1/2 lb tomatillos, husked and halved
• 1 lb Anaheim or poblano chiles
• 2 jalapenos
• 1 large white onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 2 cups chicken broth
• 1/2 cup chopped cilantro
• 1 tablespoon lime juice
• 12 flour tortillas, for serving

Before you cook

• Cut the pork into 1 1/2-inch cubes and season them with the salt and pepper.
• Husk and halve the tomatillos.
• Chop the onion and mince the garlic.
• Chop the cilantro.
• Heat the broiler with a rack 6 inches from the element.

Steps

1. Spread the tomatillos cut side down on a sheet pan with the Anaheim chiles and jalapenos.
2. Broil for 10 minutes, until the chile skins are blackened and the tomatillos have collapsed.
3. Cover the chiles with foil for 10 minutes, then peel away the skins and pull out the stems and seeds.
4. Blend the tomatillos, peeled chiles and any pan juices into a coarse puree and set it aside.
5. Heat the oil in a Dutch oven over medium-high heat until it shimmers.
6. Brown the pork in three batches, 5 minutes per batch, moving each batch to a bowl.
7. Add the onion to the pot and cook 6 minutes, scraping up the browned bits.
8. Stir in the garlic, cumin and oregano and cook 1 minute.
9. Return the pork and its juices to the pot and pour in the tomatillo puree and broth.
10. Bring the stew to a boil, then cover it and lower the heat to a slow simmer.
11. Cook for 1 hour 45 minutes, until the pork gives way easily to a spoon.
12. Uncover the pot and simmer 15 minutes more to thicken the sauce.
13. Stir in the cilantro and lime juice and taste for salt.
14. Ladle the chili verde into bowls and serve with warm flour tortillas.