Directions
- 1Preheat the oven to 400°F.
- 2Pat the pork cubes dry with paper towels.
- 3Season them with 1 tablespoon salt and 1 teaspoon black pepper.
- 4Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
- 5Sear the pork in batches until browned on all sides.
- 6Transfer the pork to a plate and set aside.
- 7Place the tomatillos, poblano pepper, jalapeño, and onion halves on a parchment-lined baking sheet.
- 8Drizzle with olive oil and season with the remaining 1 tablespoon salt and 1 teaspoon pepper.
- 9Roast for about 30 minutes, until the vegetables are softened and slightly blistered.
- 10Remove from the oven and allow them to cool slightly.
- 11Remove the stems and seeds from the poblano and jalapeño.
- 12Transfer the roasted vegetables to a blender.
- 13Add the garlic, cilantro, and chicken broth.
- 14Blend until smooth, or pulse lightly if you prefer a slightly chunky, rustic sauce.
- 15Pour the blended sauce into the same pot used for the pork.
- 16Return the seared pork and any collected juices to the pot.
- 17Stir well to coat the meat in the sauce.
- 18Reduce heat to medium-low, cover partially, and simmer for about 2½–3 hours, stirring occasionally, until the pork becomes fork-tender and the sauce thickens.
- 19Turn off the heat and stir in the sour cream for a smooth, creamy finish.
- 20Taste and adjust with additional salt or pepper if needed.
Ingredients
- 2 pounds boneless pork shoulder, cut into 1-inch cubes
- 2 tablespoons salt, divided
- 2 teaspoons black pepper, divided
- 2 tablespoons vegetable oil
- 1 pound tomatillos, husked and rinsed
- 1 poblano pepper
- 1 jalapeño pepper
- 1 white onion, halved
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves
- 1 small bunch fresh cilantro
- 1 cup chicken broth
- 3 tablespoons sour cream
Equipment
large heavy potDutch ovenpaper towelsparchment-lined baking sheetblender
Tips
- Avoid overcrowding the pot when searing pork to develop a deep golden crust.
- The dish tastes even better the next day.
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