Ingredients
6lbspork stew meat,cubed
¼cupvegetable oil
2large yellow onions
6clovesgarlic,minced
1tbspsea salt
freshly ground pepper,to taste
1tbspground cumin
18cupschicken broth
8fresh poblano chile peppers,seeded and chopped
4fresh jalapeno peppers,seeded and chopped
2yellow bell peppers,seeded and chopped
3lbsfresh tomatillos,husks removed
1bunchcilantro leaves,coarsely chopped
Preparation
In a large stockpot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons of oil in the pan.
Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 30 minutes.
Stir in poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook for an additional 30 to 45 minutes.
Serve warm and enjoy.
