Directions
- 1Cut the pork shoulder into 1–2 inch cubes.
- 2Season generously with cumin, salt, and black pepper.
- 3Set aside while preparing the green sauce.
- 4Peel and rinse the tomatillos, onion, and garlic.
- 5Remove stems from all chiles and slice them lengthwise. Cut the onion in half.
- 6In a Dutch oven or large pot, bring about 6 cups of water to a boil.
- 7Add tomatillos, chiles, and onion. Cook for about 8 minutes, until slightly softened.
- 8Using a slotted spoon, transfer vegetables to a blender along with garlic and cilantro.
- 9Blend until smooth.
- 10Reserve 1 cup of the green sauce and set aside for finishing.
- 11Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
- 12Add pork in batches, searing until browned on all sides.
- 13Return all browned pork to the Dutch oven.
- 14Pour the blended green sauce over the pork and stir well.
- 15Bring to a gentle boil, then reduce heat to low and cover.
- 16Simmer for about 3 hours, stirring occasionally, until the pork is fork-tender.
- 17Stir in the reserved 1 cup of green sauce just before serving for a fresh, vibrant finish.
Ingredients
- 1.5 lbs boneless pork shoulder, cut into 1 –2 inch cubes
- 1 tbsp ground cumin
- 1 tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1.5 lbs tomatillos, husks removed
- 6 Anaheim green chiles or poblanos
- 2 jalapeños
- 2 serrano chiles
- 1 large white onion
- 5 garlic cloves
- 2 cups fresh cilantro, about 1 bunch
Equipment
Dutch ovenlarge potblenderlarge skillet
Tips
- Stir in the reserved 1 cup of green sauce just before serving for a fresh, vibrant finish.
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