It's not cinco de mayo, but really, everyday is a day to celebrate pork.
- 3 pounds pork loin or pork shoulder , trimmed of fat and cut into 1’’ pieces
- salt and freshly ground black pepper
- 2 Tablespoons oil
- 1 large yellow onion , chopped
- 6 cloves minced garlic
- 1/2 Tablespoon ground cumin
- 1/2 Tablespoon dried oregano leaves
- 2 cups low-sodium chicken broth
- 4 fresh poblano chiles , seeded and sliced in half
- 4 fresh jalapeño peppers , seeded and sliced in half
- 1.5 pounds fresh tomatillos , husks removed
- 1/2 cup fresh cilantro , coarsely chopped
First you prep the pork since the pork will take > 2 hours to simmer and get tender. Then you make the sauce.
Season pork pieces on all sides with salt and pepper.
Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
Remove the pork from the pot. Add a little additional oil to pan, if needed.
Add onion and saute until tender.
Stir in the cumin and oregano. Return pork to the pot, then the chicken broth.
Reduce heat to medium-low, cover, and simmer for ~2.5 hrs.
Place rack on second to top level of oven and turn the oven to high broil.
Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside as appropriate to moderate the spiciness level
Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
Immediately place peppers in small closed container to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
Add the peppers, tomatillos and cilantro to a blender and puree.
Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.