Chile Verde with Pork

Ingredients

• 3 pounds trimmed pork shoulder, cut into 1-inch cubes
• Kosher salt
• 5 poblano peppers
• 5 cubanelle peppers
• 2 pounds tomatillos, husks removed
• 6 whole garlic cloves
• 2 jalapeño peppers, stems removed, split in half lengthwise
• 3 tablespoons vegetable oil
• 2 cups loosely packed cilantro leaves
• 1 large onion, finely diced
• 1 tablespoon ground cumin
• 1 quart chicken stock

Directions

1. In a large bowl, combine the pork with 2 tablespoons salt, tossing until every piece is seasoned. Leave it at room temperature for 1 hour. While it sits, roast the poblano and cubanelle peppers directly on a gas flame, turning them until every side is heavily blackened, about 10 minutes total. No gas burner? Use the broiler or an outdoor grill for similar charring. Put the peppers in a bowl, set a large plate on top, and let them steam for 5 minutes. Peel them under cool running water, pat the chilies dry, remove the seeds and stems, and chop them roughly. Move them to the bowl of a food processor.
2. Set the broiler to high. Toss the tomatillos, garlic, and jalapeños with 1 tablespoon vegetable oil and 1 teaspoon kosher salt. Spread them on a foil-lined rimmed baking sheet. Broil until the vegetables are blistered, charred, and just tender, flipping them once midway through, about 10 minutes total. Scrape everything, including any juices, into the food processor.
3. Add 1/2 of the cilantro to the processor. Pulse until the mixture is coarse and blended but still has texture, about 8 to 10 1-second pulses. Taste and add salt and pepper as needed.
4. Place a rack in the middle of the oven and heat the oven to 225 degrees F. Warm the remaining oil in a large Dutch oven over high heat until it smokes. Add half of the pork and leave it alone until a deep brown crust forms, about 3 minutes. Stir, then cook, stirring now and then, until browned all over. Add the rest of the pork along with the onions and cook, stirring often and scraping browned bits from the bottom of the pot, until the onions soften, about 4 minutes. Sprinkle in the cumin and stir constantly until aromatic, about 1 minute.
5. Pour in the chicken stock and chile puree, then stir them into the pork. Bring the pot to a boil, cover it, and move it to the oven with the lid left a little open. Cook until the pork pulls apart easily with a fork, about 3 hours. Take the pot out of the oven and set it back on the stovetop.
6. Skim away and discard any extra fat. If you want it thinner, add water; if you want it thicker, boil it down. Stir in the remaining cilantro and add more salt to taste. Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges. The chili can be cooled and kept in an airtight container in the refrigerator for up to 5 days. The flavor gets deeper as it rests.