Ingredients:

  • 1 lb Hatch green chiles, roasted and peeled
  • 2 medium Roma tomatoes, roasted and peeled
  • 1 medium white onion, quartered
  • 4 cloves garlic, unpeeled
  • 1/4 cup fresh cilantro, chopped
  • 3 lbs pork shoulder, cut into 1-inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 4 cups chicken bone broth
  • 2 tbsp all-purpose flour

Instructions:

  1. Place chiles, tomatoes, onion, and garlic on a sheet pan. Broil on high for 5-7 minutes per side until the skins are blackened and blistered.
  2. Place roasted vegetables in a bowl and cover with plastic wrap for 10 minutes to steam, then peel off the skins.
  3. Remove garlic skins. Toss the chiles, tomatoes, onion, and garlic into a blender with the cilantro. Pulse until a chunky, thick sauce forms.
  4. Pat the pork cubes completely dry with paper towels and season generously with salt and pepper.
  5. Heat oil in a Dutch oven over medium-high heat. Sear the pork in batches until mahogany-colored on all sides, then remove meat and set aside.
  6. In the remaining pork fat, stir in the cumin and oregano for 30 seconds until toasted.
  7. Pour in the blended green sauce and stir, scraping up the brown bits from the bottom of the pot.
  8. Return the seared pork to the pot and add the chicken bone broth.
  9. Simmer on low heat until the pork is tender. Whisk in the flour (mixed with a small amount of broth) to thicken the sauce before serving.