Chile Verde Pork Stew

Step 1

Season the pork cubes with salt and pepper. Heat the olive oil in a large pot over medium-high heat and brown the pork in batches, about 6 minutes per batch. Remove and set aside.

Step 2

Add the onion to the pot and cook for 5 minutes, until softened, then stir in the garlic and cook for 30 seconds, until fragrant.

Step 3

Meanwhile, broil the tomatillos and poblano peppers on a baking sheet for 8 minutes, until lightly charred and softened.

Step 4

Transfer the charred tomatillos and poblanos to a blender and blend until smooth.

Step 5

Return the browned pork to the pot, pour in the tomatillo-poblano puree and chicken broth, and stir to combine.

Step 6

Bring to a simmer, cover, and cook for 1 hour, until the pork is fork-tender and reaches at least 145°F.

Step 7

Stir in the fresh cilantro just before serving.