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Preparing the Green Sauce
Preheat your oven to 425°F (220°C). Place the tomatillos, poblano peppers, and jalapeño peppers (if using) on a baking sheet. Roast for about 20 minutes, or until the skins are charred and the tomatillos are soft.
Remove the roasted vegetables from the oven and let them cool. Once cool enough to handle, remove the skins, stems, and seeds from the peppers.
In a blender or food processor, combine the roasted tomatillos, peeled peppers, minced garlic, chopped cilantro, and a pinch of salt. Blend until smooth and set aside.
Cooking the Pork
Season the pork cubes with salt and pepper. In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork in batches, browning on all sides. Remove the pork and set aside.
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the ground cumin and dried oregano, stirring for another minute until fragrant.
Return the browned pork to the pot. Pour in the green sauce and chicken broth, stirring to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
Adjust seasoning with salt and pepper as needed. Serve hot with lime wedges on the side.
Kitchen Equipment Needed
Baking sheet
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