Chile Verde Pork Stew

Directions:

Preheat broiler. Place tomatillos, poblano peppers, and jalapeños on a baking sheet and broil for 5-7 minutes, turning occasionally until blistered and softened. Let cool slightly.

Transfer roasted vegetables to a blender. Add cilantro, cumin, oregano, and blend until smooth. Set aside.

Heat olive oil in a large Dutch oven over medium-high heat. Add pork cubes and brown on all sides, working in batches if necessary. Remove and set aside.

In the same pot, add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for 1 more minute.

Return browned pork to the pot. Pour in the blended green sauce and chicken broth. Stir to combine.

Bring to a boil, then reduce heat to low, cover, and simmer for 2 hours, or until pork is tender and sauce is thickened.

Season with salt and pepper to taste. Serve hot with lime wedges, rice, or warm tortillas.

Prep Time: 20 minutes | Cooking Time: 2 hours |

Total Time: 2 hours 20 minutes Kcal: 385 kcal | Servings: 6 servings