Inspired by Kenji. I made this for the Super Bowl and it turned out way better than I though it would.
Ingredients
- 2 pounds boneless pork shoulder cut into 2-inch chunks
- 3 large tomatillos quartered, husks discarded
- 2 poblano peppers
- 2 Anaheim peppers
- 2 serrano
- 2 jalapeño chiles
- 1 small or 1/2 large white onion roughly chopped
- 4 medium cloves garlic peeled
- 1 T cumin
- Salt
- Black pepper
- 2 c chicken stock
- 1/2 cup loosely packed fresh cilantro leaves and fine stems about 1/2 ounce; 15 g, plus more for garnish
- Fresh corn tortillas or rice lime wedges, cheese, for serving
Instructions
- In large bowl, toss pork with 2 tablespoons salt until thoroughly coated. Set aside at room temperature for 1 hour.
- Meanwhile, roast poblano and Anaheim peppers by placing them directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total.
- Place peppers in a bowl and cover with a large plate. Let steam for 5 minutes, then peel away blackened skin. Add to blender.
- Preheat broiler to high. Toss tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and remaining 1 teaspoon kosher salt. Transfer to rimmed baking sheet lined with foil. Broil until charred, blistered, and just softened, turning once halfway through cooking, about 10 minutes total. Transfer to blender along with any exuded liquid.
- Add half of the cilantro to the food processor and pulse mixture until it is roughly pureed but not smooth, about 8 to 10 one-second pulses. Season to taste with salt and pepper.
- Adjust oven rack to middle position and preheat oven to 275°F (135°C). Heat remaining 2 tablespoons oil in large Dutch oven over high heat.
- Add half of pork and cook without moving until browned. Stir pot and continue cooking, stirring occasionally, until well browned on all sides.
- Add remaining pork and onions and cook, stirring frequently and scraping up any browned pieces from bottom of pan, until onions are softened. Add cumin and cook for about 1 minute, stir frequently.
- Add chicken stock and puréed chiles to pot and stir to combine. Bring to a boil, cover, and transfer to oven, leaving lid slightly ajar. Cook until sauce is thickened and pork shreds easily with a fork, about 3 hours. Remove from oven and return to stovetop.
- Adjust to desired consistency by adding water or boiling and reducing. Stir in remaining cilantro and season to taste with more salt. Serve immediately with warm tortillas or rice, diced onions, small diced jalapeno (optional), cheese, cilantro, and lime wedges.