Ingredients:

  • 1 lb tomatillos, husked and halved
  • 3 poblano peppers, stems removed
  • 2 jalapeños, seeded
  • 1 medium white onion, quartered
  • 6 cloves garlic, peeled
  • 3 lbs pork shoulder, cut into 1-inch cubes
  • 2 tbsp avocado oil
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 2 tbsp ground cumin
  • 1 tbsp dried oregano
  • 2 cups low-sodium chicken broth
  • 1 tbsp fresh lime juice
  • 1/2 cup fresh cilantro, chopped

Instructions:

  1. Preheat your broiler. Place tomatillos, poblanos, jalapeños, onion, and garlic on a sheet pan. Broil for 5–7 minutes, turning once, until the skins are blistered and blackened in spots.
  2. Transfer the charred vegetables to a blender and pulse until a coarse paste forms. Set aside.
  3. Pat the pork cubes dry and season with salt and pepper.
  4. Heat avocado oil in the Dutch oven over medium-high heat. Sear the pork in batches until each side is deep brown and crusty (about 3–4 minutes per side). Remove the meat and set it on a plate.
  5. Reduce heat to medium. Stir in the cumin and oregano, toasting the spices for 60 seconds until fragrant.
  6. Pour in the blended roasted vegetable paste and stir to deglaze the bottom of the pot, scraping up the browned bits.
  7. Return the pork and any accumulated juices to the pot, stir in chicken broth, and simmer on low for approximately 2 hours until the pork is tender.
  8. Stir in fresh lime juice and chopped cilantro before serving.