Pork Green Chili Stew (Chile Verde)

Ingredients

• 2 lbs pork shoulder, cubed
• 1 tbsp rice flour
• 2 tbsp olive oil
• 1 lb tomatillos, husked
• 2 poblano peppers
• 1 onion, quartered
• 3 cloves garlic
• 2 cups chicken broth
• 1 tsp cumin
• salt and pepper to taste

Method

1. 1

   Toss pork cubes with rice flour. Heat 1 tablespoon olive oil in a large pot and brown pork in batches, 4-5 minutes per side, then remove.

2. 2

   Broil tomatillos, poblanos, onion, and garlic on a sheet pan 8-10 minutes, turning once, until charred in spots — this char is what gives the sauce its deep, smoky flavor instead of a flat, raw-tasting green sauce.

3. 3

   Blend the charred vegetables with 1 cup of the chicken broth until smooth.

4. 4

   Return the pork to the pot, pour in the blended sauce, remaining broth, and cumin.

5. 5

   Bring to a simmer, cover, and cook 60-70 minutes until the pork is fork-tender.