Ingredients
Vegetables & Sauce
2½ jalapeños seeded and chopped
Optional 2½ Anaheim or poblano chiles
4½ garlic cloves unpeeled
4 garlic cloves finely chopped
2½ Tbsp fresh oregano or 1 Tbsp dried
1¼ lb tomatillos husked and rinsed
1½ bunch cilantro leaves chopped
Pork Base
3 –5 lb pork shoulder or pork butt, cut into 1–2″ cubes
Salt and freshly ground black pepper
Extra virgin olive oil
2½ yellow onions chopped
3 cups chicken stock
Pinch ground cloves
To Serve
Spanish rice
Flour or corn tortillas
Method
Roast the Tomatillo Sauce
Preheat broiler and line a baking sheet with foil.
Halve tomatillos and place cut-side down. Add unpeeled garlic and optional poblano/Anaheim chiles.
Broil 5–7 minutes until lightly charred. Let cool. Remove skins from optional chiles after steaming in a bag.
Blend the Sauce
In a blender, add roasted tomatillos (skins okay), peeled garlic, chopped jalapeños, optional chiles, and cilantro.
Blend until smooth. Set aside.
Brown the Pork
Season pork cubes with salt and pepper.
Heat a drizzle of olive oil in a heavy-bottomed pot over medium-high heat.
Brown in batches until seared on all sides. Remove and set aside.
Sauté the Aromatics
Remove excess fat, leaving about 1 Tbsp in the pot.
Add onions and chopped garlic; sauté 5 minutes until softened.
Build the Stew
Return pork to pot with oregano, blended sauce, chicken stock, and a pinch of ground cloves.
Stir and season with salt and pepper.
Simmer Low and Slow
Bring to a gentle boil, then reduce heat to low.
Simmer uncovered for 2–3 hours until pork is tender and flavors meld.
Taste to adjust seasoning.
Serve Hot
Scoop over Spanish rice or tacos.
Serve with warm tortillas and garnish as desired.