Ingredients
- 1 lb tomatillos, papery husks removed, rinsed, and halved
- 1 medium onion, sliced into ½-inch-thick rings
- 2 poblano peppers (about ½ pound)
- 6 cloves garlic, unpeeled
- 2 jalapeño peppers, halved and seeded
- 1 handful fresh cilantro leaves, plus more for garnish
- ½ tsp dried oregano leaves
- 2 tsp salt, divided
- 1 cup Chicken Broth or water
- 3 lb pork shoulder, cut into 1-inch pieces
- 1 lb white or sweet potatoes, peeled and cut into bite-sized pieces
- Preheat the broiler to high. Arrange the tomatillos, onion, poblano peppers, and garlic on a rimmed baking sheet. Broil for 5 to 7 minutes, until the veggies and garlic are charred. Flip the veggies and broil for another 5 minutes, or until the second side is charred.
- Place the poblano peppers in a small bowl and cover with plastic wrap. This will build up enough steam to make the skins easy to rub off. When the garlic is cool enough to handle, pop the cloves out of the skins. Add the peeled garlic, onion, and jalapeño peppers to a blender. When the poblano peppers are cool enough to handle, rub off the skins and remove the stems and seeds. Add the poblano peppers to the blender with the rest of the vegetables, then add the cilantro, oregano, and 1 teaspoon of the salt. Pour in the broth and blend until smooth.
- Season the pork with the remaining teaspoon of salt. Pour the tomatillo sauce into a large pot and add the pork and potatoes. Cover and cook at a bare simmer for about 90 minutes, until the pork and potatoes are tender. Serve garnished with cilantro.
Method
- Lower-Carb Modification: Use celery root instead of potatoes.