Ingredients:

  • 1.5 lbs fresh tomatillos, husks removed and rinsed
  • 300g poblano peppers (approx 2-3 large), halved and deseeded
  • 30g jalapeños (2 peppers), halved
  • 300g white onion (1 large), quartered
  • 25g garlic (5 cloves), unpeeled
  • 1 bunch fresh cilantro (approx 2 cups loosely packed)
  • 1 tbsp lime juice
  • 3 lbs pork shoulder, cut into 1.5-inch cubes
  • 2 tbsp neutral oil (avocado or vegetable oil)
  • 2 tsp ground cumin
  • 1 tsp dried Mexican oregano
  • 2 cups chicken broth
  • Salt to taste
  • Black pepper to taste

Instructions:

  1. Roast the Aromatics: Arrange tomatillos, poblanos, jalapeños, and onion on a baking sheet. Broil for 5–7 minutes until skins are charred and blistered. Add garlic cloves halfway through to prevent burning.
  2. Blend the Sauce: Peel the roasted garlic and remove skins from poblanos if desired. Place all roasted vegetables and their juices into a blender with cilantro and lime juice. Pulse until thick but slightly chunky.
  3. Sear the Meat: Season pork cubes generously with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Brown the meat in batches until a deep, golden-brown crust forms, then remove and set aside.
  4. Sauté Spices: Deglaze the pot with a splash of broth, scraping up the browned bits (fond). Add cumin and oregano, toasting for 30 seconds until fragrant.
  5. Simmer and Braise: Return the meat to the pot. Pour the blended green sauce and remaining chicken broth over the meat.
  6. The Slow Cook: Bring to a boil, then reduce heat to low. Cover and simmer for 2 to 2.5 hours until the meat is fork-tender and sauce has thickened.
  7. Final Seasoning: Taste and adjust seasoning with additional salt or a squeeze of lime juice before serving.