Ingredients:

  • 2 lbs pork shoulder or pork butt, cut into 1-inch cubes
  • 1 tablespoon vegetable oil
  • Salt and freshly ground black pepper, to taste
  • 1 lb tomatillos, husked and rinsed
  • 2-3 poblano peppers (or anaheim peppers for milder heat)
  • 1-2 jalapeños, stemmed and seeded (optional)
  • 1 medium white onion, quartered
  • 4 cloves garlic, peeled
  • 1 cup fresh cilantro leaves, packed
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 1/2 cups low-sodium chicken broth or water
  • Juice of 1 lime
  • Salt, to taste

Instructions:

  1. Roast the tomatillos, poblano peppers, and onion until blackened and softened; let cool, then peel and seed the peppers if desired.
  2. Blend the roasted tomatillos, peppers, onion, garlic, cilantro, cumin, oregano, and chicken broth until smooth; season with salt and lime juice.
  3. Heat oil in a large pot over medium-high heat; season pork cubes with salt and pepper and brown them in batches until caramelized.
  4. Pour the blended green sauce into the pot, return the browned pork, cover, and simmer on low heat for about 1 hour until the pork is tender and the sauce thickens.
  5. Adjust seasoning with additional salt or lime juice if needed, and serve hot with your favorite sides.