Pork Chile Verde

Ingredients

• 2 lb Pork Shoulder, cubed
• 1 lb tomatillos, husked
• 2 poblanos + 2 jalapeños
• 1 onion + 4 cloves garlic
• 1 tsp cumin + big handful cilantro
• Stock
• Tortillas, lime, onion

Method

1. Broil the tomatillos, poblanos, jalapeños, onion, and garlic until blackened and blistered, then blend with cilantro and cumin into a green sauce.
2. Brown the Pork Shoulder hard in batches in a heavy pot.
3. Pour the green sauce over the pork with a little stock, and simmer low, partly covered, 75 minutes until fork-tender and the sauce has deepened.
4. Shred slightly, adjust salt and lime, and serve in warm tortillas with onion and cilantro.