📝 Instructions
= Recipe
1. In a large bowl, toss 3 lbs pork shoulder, boneless and skinless, cut into 1-inch cubes, with 2 tbsp kosher salt until thoroughly coated. Set aside at room temperature for 1 hour.
2. Meanwhile, roast 5 poblano peppers and 5 cubanelle peppers directly over the flame of a gas stove until deeply charred on all surfaces, about 10 minutes total. Place peppers in a bowl, cover with a large plate, and let steam for 5 minutes, then peel under cool running water. Discard seeds and stems and roughly chop. Transfer to a food processor.
3. Preheat broiler to high. Toss 2 lbs tomatillos (about 15 medium), husks removed, 6 garlic cloves, peeled, and 2 jalapeño peppers, stems removed and split lengthwise, with 1 tbsp vegetable oil and 1 tsp kosher salt. Transfer to a foil-lined rimmed baking sheet. Broil until charred, blistered, and just softened, turning once halfway through, about 10 minutes total. Transfer to the food processor along with any juices.
4. Add half of 2 cups fresh cilantro, loosely packed, to the food processor and pulse until roughly puréed but not smooth, about 8 to 10 one-second pulses. Season with salt and black pepper.
5. Adjust oven rack to middle position and preheat oven to 275°F. Heat 2 tbsp vegetable oil in a large Dutch oven over high heat until smoking. Add half the pork and cook without moving until well browned, about 3 minutes. Stir and continue cooking until browned on all sides, about 7 minutes more. Add remaining pork and 1 large onion, finely diced, and cook, stirring frequently, until onions are softened, about 4 minutes. Add 1 tbsp ground cumin and cook, stirring constantly, until fragrant, about 1 minute.
6. Add 2 cups chicken stock and puréed chiles and stir to combine. Bring to a boil, cover, and transfer to oven with lid slightly ajar. Cook until sauce is thickened and pork shreds easily with a fork, about 3 hours. Return to stovetop.
7. Skim off and discard any excess fat. Adjust consistency by adding water or reducing. Stir in remaining cilantro and season with more salt. Serve with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges.
