Ingredients:

  • 2 lbs pork shoulder, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 8 oz tomatillos, husked and rinsed
  • 2-3 poblano peppers, seeded and chopped
  • 1 jalapeño pepper, seeded
  • 2 cups chicken broth
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh cilantro for garnish
  • Lime wedges for serving

Instructions:

  1. Preheat the oven to 425°F (220°C). Arrange tomatillos and poblano peppers on a baking sheet and roast for 20-25 minutes until charred.
  2. In a Dutch oven, heat olive oil over medium-high heat. Add pork cubes, season with salt and pepper, and sauté until browned on all sides, about 5-7 minutes. Remove and set aside.
  3. In the same pot, add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for another minute.
  4. In a blender, combine roasted tomatillos, poblano peppers, cumin, and oregano. Blend until smooth.
  5. Return pork to the pot, pour in the blended sauce and chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 1 hour until pork is tender.
  6. Adjust seasoning with salt and pepper, garnish with cilantro, and serve with lime wedges.