Ingredients:

  • 2 pounds (900g) pork shoulder, cut into 1-inch cubes
  • 2 tablespoons (30ml) olive oil or vegetable oil
  • 1 teaspoon (5g) salt, plus more to taste
  • 1/2 teaspoon (2.5g) black pepper, plus more to taste
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon (5g) ground cumin
  • 1 teaspoon (5g) dried oregano
  • 1/2 teaspoon (2.5g) smoked paprika (optional)
  • 1 pound (450g) fresh green chiles (such as Anaheim, Poblano, or Hatch) OR 1 (28 ounce/800g) can green chiles, drained and chopped
  • 1 pound (450g) tomatillos, husked, rinsed, and quartered
  • 1 cup (240ml) chicken broth or water
  • 1 jalapeño, seeded and minced (optional)
  • 1/4 cup (60ml) chopped fresh cilantro

Instructions:

  1. If using fresh chiles, roast them under the broiler until blackened. Place in a bowl, cover with plastic wrap, and let steam for 10-15 minutes. Peel off the skin, remove the seeds, and chop.
  2. Season the pork with salt and pepper. Heat oil in the Dutch oven over medium-high heat. Brown the pork in batches to avoid overcrowding. Remove pork and set aside.
  3. Add onion and garlic to the pot and sauté until softened, about 5 minutes. Stir in cumin, oregano, and smoked paprika (if using).
  4. Combine roasted (or canned) chiles, tomatillos, chicken broth/water, jalapeño (if using), and cilantro in a blender or food processor. Process until smooth.
  5. Pour the green chili sauce into the pot. Add the browned pork back into the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 2-2.5 hours, or until the pork is very tender, stirring occasionally.
  6. Taste and adjust seasoning with salt and pepper as needed. Simmer uncovered for another 15 minutes to thicken sauce.
  7. Serve hot, garnished with your favorite toppings!