Cerdo en chile verde

Ingredientes

• 3 pounds pork loin or pork shoulder, trimmed of fat and cut into 1’’ pieces
• Salt and freshly ground black pepper, to taste
• 2 Tablespoons vegetable or canola oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon dried oregano
• 2 cups low-sodium chicken broth
• 4 fresh poblano chiles, seeded and sliced in half
• 2 fresh jalapeño peppers, seeded and sliced in half (adjust seeds and veins for desired spice level)
• 1.5 pounds fresh tomatillos, husks removed
• 1/2 cup fresh cilantro, coarsely chopped

Preparación

1. 1

   Season the Pork: Season pork pieces on all sides generously with salt and freshly ground black pepper to enhance flavor.

2. 2

   Sear the Pork: Heat a large stock pot over high heat and add the oil. Once hot, sear the pork pieces until browned evenly on all sides to lock in juices.

3. 3

   Remove Pork and Adjust Oil: Remove the browned pork from the pot and add a little additional oil if necessary to prepare for sautéing vegetables.

4. 4

   Sauté Onion and Garlic: Add chopped onion to the pot and sauté until tender and translucent, then add minced garlic and cook for an additional 30 seconds to release its aroma.

5. 5

   Add Spices and Liquids: Stir in ground cumin and dried oregano to the onion and garlic mixture, return the pork to the pot, and pour in the low-sodium chicken broth.

6. 6

   Simmer Pork: Reduce heat to medium-low, cover the pot, and simmer gently for 2 to 4 hours until the pork is tender.

7. 7

   Prepare to Broil Peppers and Tomatillos: Place an oven rack on the second highest level and preheat the oven to high broil. Lightly spray a jelly roll pan with cooking oil.

8. 8

   Prepare Vegetables for Roasting: Wash the poblano peppers, jalapeños, and tomatillos. Slice tomatillos and peppers in half, remove stems and seeds from the peppers (adjusting seeds and veins based on desired heat), but keep tomatillos seeded.

9. 9

   Broil Vegetables: Arrange the poblano peppers, jalapeños, and tomatillos cut side down on the prepared pan and broil for 7 to 10 minutes until they develop a browned char.

10. 10

    Steam and Peel Peppers: Immediately place the hot peppers into a plastic bag, seal it, and let them steam for 5 minutes. Then peel off the outer skin, which should come off easily.

11. 11

    Puree the Sauce: Add the peeled poblano peppers, jalapeños, roasted tomatillos, and fresh cilantro to a blender and puree until smooth.

12. 12

    Add Sauce to Pork: Pour the pureed green sauce into the pot with the pork, stir to combine, and cook everything together for an additional 30 to 45 minutes to meld flavors.

13. 13

    Serve warm with tortillas, accompanied by traditional Mexican rice and beans for a complete meal.