7Season them with 1 tablespoon salt and 1 teaspoon black pepper.
8Season them with 1 tablespoon salt and 1 teaspoon black pepper.
9Season them with 1 tablespoon salt and 1 teaspoon black pepper.
10Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
11Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
12Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat.
13Sear the pork in batches until browned on all sides.
14Sear the pork in batches until browned on all sides.
15Sear the pork in batches until browned on all sides.
16Transfer the pork to a plate and set aside.
17Transfer the pork to a plate and set aside.
18Transfer the pork to a plate and set aside.
19Place the tomatillos, poblano pepper, jalapeño, and onion halves on a parchment-lined baking sheet.
20Place the tomatillos, poblano pepper, jalapeño, and onion halves on a parchment-lined baking sheet.
21Place the tomatillos, poblano pepper, jalapeño, and onion halves on a parchment-lined baking sheet.
22Drizzle with olive oil and season with the remaining 1 tablespoon salt and 1 teaspoon pepper.
23Drizzle with olive oil and season with the remaining 1 tablespoon salt and 1 teaspoon pepper.
24Drizzle with olive oil and season with the remaining 1 tablespoon salt and 1 teaspoon pepper.
25Roast for about 30 minutes, until the vegetables are softened and slightly blistered.
26Roast for about 30 minutes, until the vegetables are softened and slightly blistered.
27Roast for about 30 minutes, until the vegetables are softened and slightly blistered.
28Remove from the oven and allow them to cool slightly.
29Remove from the oven and allow them to cool slightly.
30Remove from the oven and allow them to cool slightly.
31Remove the stems and seeds from the poblano and jalapeño.
32Remove the stems and seeds from the poblano and jalapeño.
33Remove the stems and seeds from the poblano and jalapeño.
34Transfer the roasted vegetables to a blender.
35Transfer the roasted vegetables to a blender.
36Transfer the roasted vegetables to a blender.
37Add the garlic, cilantro, and chicken broth.
38Add the garlic, cilantro, and chicken broth.
39Add the garlic, cilantro, and chicken broth.
40Blend until smooth, or pulse lightly if you prefer a slightly chunky, rustic sauce.
41Blend until smooth, or pulse lightly if you prefer a slightly chunky, rustic sauce.
42Blend until smooth, or pulse lightly if you prefer a slightly chunky, rustic sauce.
43Pour the blended sauce into the same pot used for the pork.
44Pour the blended sauce into the same pot used for the pork.
45Pour the blended sauce into the same pot used for the pork.
46Return the seared pork and any collected juices to the pot.
47Return the seared pork and any collected juices to the pot.
48Return the seared pork and any collected juices to the pot.
49Stir well to coat the meat in the sauce.
50Stir well to coat the meat in the sauce.
51Stir well to coat the meat in the sauce.
52Reduce 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.
53Reduce 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.
54Reduce 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.
55Turn off the heat and stir in the sour cream for a smooth, creamy finish.
56Turn off the heat and stir in the sour cream for a smooth, creamy finish.
57Turn off the heat and stir in the sour cream for a smooth, creamy finish.
58Taste and adjust with additional salt or pepper if needed.
59Taste and adjust with additional salt or pepper if needed.
60Taste and adjust with additional salt or pepper if needed.
Ingredients
2 pounds boneless pork shoulder, cut into 1-inch cubes
2 pounds boneless pork shoulder, cut into 1-inch cubes
2 pounds boneless pork shoulder, cut into 1-inch cubes
2 tablespoons salt, divided
2 tablespoons salt, divided
2 tablespoons salt, divided
2 teaspoons black pepper, divided
2 teaspoons black pepper, divided
2 teaspoons black pepper, divided
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 tablespoons vegetable oil
1 pound tomatillos, husked and rinsed
1 pound tomatillos, husked and rinsed
1 pound tomatillos, husked and rinsed
1 poblano pepper
1 poblano pepper
1 poblano pepper
1 jalapeño pepper
1 jalapeño pepper
1 jalapeño pepper
1 white onion, halved
1 white onion, halved
1 white onion, halved
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
2 tablespoons extra virgin olive oil
2 garlic cloves
2 garlic cloves
2 garlic cloves
1 small bunch fresh cilantro
1 small bunch fresh cilantro
1 small bunch fresh cilantro
1 cup chicken broth
1 cup chicken broth
1 cup chicken broth
3 tablespoons sour cream
3 tablespoons sour cream
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.