Ingredients
Base
- ~2 pounds boneless pork shoulder (or beef chuck)
- 1 yellow onion
- 2 tsp oregano
- 2 tsp cumin
- 1⁄2 tsp coriander
- 1⁄4 tsp cayenne
- 2–3 tsp kosher salt
Sauce
- ~12 tomatillos (about 4 cups once quartered)
- 2–3 new mexico / anaheim / poblano chiles
- 2–3 jalapenos
- 6 garlic cloves
- 21⁄2 cups chicken stock (+ more as needed)
Additional
- ~2 pounds yukon gold potatoes
Method
Prep
- Peel garlic
- Seed and stem chiles
- Peel, wash, and quarter tomatillos
- Add all of the above directly to the blender
- Dice onion
- Trim and cut pork into 2 inch chunks
Make the stew
- In a large pot on high heat
- Add some vegetable oil and heat to almost smoking
- Attempt to brown meat for a few minutes
- Add salt and onions and cook for a few more minutes
- Add spices and toast for a few minutes
- Add all sauce ingredients to a blender and blend until smooth
- Transfer sauce to the pot and bring back to a simmer
- Simmer for an hour
Add potatoes and finish
- While waiting, peel and wash potatoes
- Cut into bite-sized chunks
- Add potatoes to the stew
- Simmer for 45–60 mins