Ingredients
- 1 pound tomatillos husked and halved
- 3 poblano peppers seeded and halved
- 2 jalapeño peppers seeded and halved
- 2 1/2 pounds pork shoulder cut into 1-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion chopped
- 3 cloves garlic minced
- 1/2 cup fresh cilantro chopped
- 2 cups chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- Salt and pepper to taste
Instructions
- Preheat the broiler. Arrange tomatillos, poblano peppers, and jalapeño peppers on a baking sheet.
- Broil until the tomatillos and peppers are charred, about 7-10 minutes. Place the hot veggies in a plastic bag to steam. Set aside.
- Season the pork cubes with salt and pepper.
- In a large pot, heat the oil over medium-high heat. Brown the pork on all sides.
- Reduce heat to medium. Add the onions and garlic to the pot with pork. Sauté until the onions are translucent, about 7-10 minutes.
- Peel the broiled peppers and discard the skins. In a food processor, blend together the peppers, tomatillos, and cilantro until a smooth sauce is formed.
- Add this sauce, the chicken broth, the oregano, and the cumin to the pot with the chicken and peppers.
- Simmer covered on low heat until pork is tender, about 2 1/2 hours.
- Serve hot.