Ingredients

1 lb fresh tomatillos, husks removed

2 poblano peppers, stemmed and halved

2 serrano peppers, stemmed and halved

1 pickled jalapeno, stemmed and halved

1 small onion, cut into chunks

3 garlic cloves, smashed and peeled

1/2 cup fresh cilantro

1 tsp dried oregano

1 tsp ground cumin

1/2 tsp ground coriander

1/2 tsp chipotle chili powder

1/4 tsp ground all spice

2 tbsp olive oil

1 1/2 lb boneless pork shoulder cut into 1-inch chunks

1 1/2 tsp coarse salt, divided

1 tbsp fresh lime juice

Preparation

  1. In a medium pot of boiling water, cook the tomatillos until softened about 5 minutes. Drain and transfer to blender along with he remaining vegetables and spices. Add 1/4 cup of water and puree until smooth.

  2. Meanwhile, in a 5-quart pot, heat the oil on medium high. Working in two batches, season the pork with 1/2 tsp salt and sear it until the chunks are browned, about 7 minutes per batch. Transfer pork to bowl.

  3. Add the puree to the pot and cook for 3 minutes. Add the seared pork, lime juice, and remaining 1 tsp salt; bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the pork is tender, about 75 minutes.