2fresh poblano chile peppersor hatch, seeded and halved
1fresh jalapeño pepperseeded and halved
1bell peppergreen or yellow, seeded and halved
1poundfresh tomatilloshusks removed and quartered
1 1/2poundspork shoulder or buttcubed
1large yellow onionchopped
1/2bunch cilantro leavescoarsely chopped
2cupslow sodium chicken stock
2tbspchickpea flour,if needed to thicken
sea saltto taste
freshly ground pepperto taste
Turn oven broiler to high.
In a large stock pot or Dutch Oven, over high heat, sear the pork in the oil until well-browned. Season with a pinch of kosher salt and pepper while searing.
Arrange the chiles, jalapeño, bell pepper and tomatillos on a baking sheet lined with tin foil. Place under the broiler and allow to blacken on top, then flip and blacken the other side. Just char, don't burn. Remove and allow to cool. Once cooled, dice chiles and bell pepper into bite-size pieces and finely chop the jalapeño. Set tomatillos aside.
Remove the pork from the pot, reserving the drippings in the pan, and cook the chopped onion until tender. Add garlic, cumin, oregano and a pinch of both kosher salt and black pepper and cook for an additional minute. Return the pork to the pot and add chicken stock and bay leaf. Simmer, covered, for 1 - 1 1/2 hours, until the pork starts to fall apart.
Stir in the chiles, jalapeño and bell pepper. Puree the tomatillos and cilantro in a food processor and then add them to the pot. Cook an additional 45 minutes, uncovered.
If, after 45 minutes, the mixture is not quite thick enough, add 2 tbsp. flour to 1/4 cup of the sauce and then return sauce to pot.
Season to taste.
Amount Per Serving (1 cup)
Calories 297Calories from Fat 183
% Daily Value*
Saturated Fat 5.8g29%
Vitamin A 200IU4%
Vitamin C 41.3mg50%
* Percent Daily Values are based on a 2000 calorie diet.