Step by step

Method

4 steps

1. 1

   Husk and rinse 1 lb tomatillos. Set them on a sheet with 2 poblano peppers, 2 jalapeños (seeded for milder heat), 1 small white onion cut in quarters, and 3 garlic cloves. Broil until blistered and soft, 8–12 minutes, turning once. Cool a few minutes until you can handle them.

2. 2

   Blend the roasted vegetables with ½ cup fresh cilantro, 1 cup low-sodium chicken broth, 1 teaspoon cumin, and 1½ teaspoons kosher salt until mostly smooth with a little texture. Taste — it should be bright, tangy, and chile-warm.

3. 3

   Cut 2 lb pork shoulder into 1-inch cubes and season lightly with salt. Heat 1 tablespoon neutral oil in a Dutch oven over medium-high and brown the pork in batches until golden on a few sides, 6–8 minutes total per batch. Pour in the green sauce, scrape up browned bits, cover, and simmer gently 75–90 minutes until the pork is fork-tender and the sauce has thickened.

4. 4

   Taste for salt and heat. Serve with warm tortillas or rice, avocado, and lime. You want tender pork chile verde in a bright tomatillo sauce — not tough cubes in thin watery green broth.