Chile Verde

Ingredients

• 1.3kg pork shoulder, cut into 1-inch pieces
• salt and pepper
• 2 tbsp oil
• 700g tomatillos, husked
• 2 poblano peppers
• 2 jalapeños
• 1 onion, quartered
• 4 cloves garlic
• 1/2 cup cilantro
• 1 tsp cumin
• 1 tsp oregano
• 2 cups chicken stock
• warm tortillas, to serve

Before you cook

• Season the pork with salt and pepper.
• Husk the tomatillos and rinse off their sticky coating.

Steps

1. Heat the oil in a large Dutch oven over high heat.
2. Sear the pork in batches until browned on all sides, about 8 minutes per batch.
3. Remove the pork and set it aside.
4. Preheat the broiler to high.
5. Arrange the tomatillos, poblanos and jalapeños on a tray.
6. Broil for 8 minutes, turning once, until blackened and blistered.
7. Transfer the charred vegetables to a blender with the onion, garlic and cilantro.
8. Blend until mostly smooth.
9. Return the pork to the pot.
10. Pour in the blended sauce and the chicken stock.
11. Stir in the cumin and oregano.
12. Bring to a boil, then reduce to the lowest simmer and cover.
13. Cook for 2.5 hours, stirring every 30 minutes, until the pork shreds easily.
14. Season with salt to taste and serve with warm tortillas.