Pork and Poblano Chili with Tomatillos and Chorizo

Ingredients

• 2 tablespoons olive oil
• 1 pound chorizo sausage, casings removed
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 poblano peppers, seeded and diced
• 1 pound pork shoulder, cubed
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1 can diced tomatoes with juice
• 1 can diced green chiles with juice
• 2 cups chicken broth or stock
• 8 ounces tomatillos, husked and chopped into small pieces
• 2 tablespoons chopped fresh cilantro leaves

Directions

1. Warm 2 Tbs. of the oil in a sturdy 6-quart pot set over medium-high heat, letting it get hot enough to glisten. Blot the pork well, then coat it with 1-1/2 tsp. salt and 3/4 tsp. pepper. Add half of the pork and leave it alone until the underside has color, 2 to 3 minutes. Turn the pieces, then continue cooking and rotating them now and then until they are nicely browned all over, 2 to 3 minutes more. Move the pork to a large plate. Pour 1 Tbs. more oil into the pot, brown the rest of the pork the same way, and add it to the plate, including any juices left in the pot.
2. Put the remaining 1-1/2 Tbs. of oil into the pot with the onion and garlic. Add 1/2 tsp. salt, lower the heat to medium, and cook, stirring from time to time, until the vegetables soften and pick up a little color, about 5 minutes. Add the poblano, canned green chiles, serrano, chil powder, cumin, and bay leaves, and stir them around until the spices smell warm and fragrant, 1 to 2 minutes.
3. Pour in the cider and raise the heat to high. As it cooks, scrape up the browned bits from the bottom of the pot, and continue until the liquid has mostly cooked off, about 2 minutes.
4. Add the chicken broth and let it come to a simmer. Lower the heat to medium low. In a blender or food processor, process 1-1/2 cups of the beans with a splash of the cooking liquid if needed to loosen them, then mix that purée back into the pot. Add the pork and any juices from the plate, followed by the remaining whole beans. Cover the pot and simmer, stirring occasionally, until the pork is tender, about 1 hour. If the chili becomes thicker than you want, loosen it with a little water.
5. Add the tomatillos and corn, then cook until they are tender, about 10 minutes.
6. Stir in the vinegar, then adjust the seasoning with salt and pepper. Serve with the garnishes.