Recipe Index

Ingredients

• 1 1/2 pounds tomatillos, husked and rinsed
• 1 poblano pepper
• 3 Anaheim peppers (or Hatch green chiles)
• 2 jalapeño peppers, seeds and ribs removed, chopped
• 6 large garlic cloves, unpeeled
• 1 cup fresh cilantro leaves and tender stems, chopped
• 4 pounds boneless pork butt, excess fat trimmed, cut into 2-inch chunks
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 cup chopped white onion
• 1 tablespoon minced garlic
• 1 tablespoon dried Mexican oregano
• 4 cups chicken stock

Method

1. Heat the broiler and set a rack about 6 inches from the element. Arrange the tomatillos, poblano, Anaheim peppers, and unpeeled garlic on a foil-lined baking sheet.
2. Broil for 5 to 7 minutes, until the vegetables are blistered and charred in spots. Turn everything over and broil 4 to 5 minutes more.
3. Transfer the poblano and Anaheim peppers to a bowl, cover, and let steam for 10 minutes. Peel off the loosened skins, remove the stems and seeds, and chop the flesh.
4. Squeeze the roasted garlic from its skins into a blender. Add the tomatillos with their juices, the chopped roasted peppers, the jalapeños, and the cilantro. Blend until a coarse purée forms and set aside.
5. Pat the pork dry and season it all over with the salt and black pepper.
6. Heat the olive oil in a large Dutch oven over medium-high heat. Brown the pork in batches, about 5 minutes per batch, turning until well colored on most sides. Transfer each batch to a plate.
7. Reduce the heat to medium. Add the onion to the pot and cook for 4 to 5 minutes, stirring and scraping up the browned bits, until softened.
8. Stir in the minced garlic and oregano and cook for 30 seconds, until fragrant.
9. Pour in the chicken stock and the tomatillo purée, then return the pork and any accumulated juices to the pot. Stir to combine.
10. Bring to a gentle boil, reduce the heat to low, cover partially, and simmer for 1 1/2 to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened slightly.
11. Taste and adjust the salt. Skim any excess fat from the surface and serve hot, with warm tortillas or over rice.

Prep: 15 min · Cook: 120 min

Nutrition (per serving, where published)