Roasted Chile and Tomatillo Stew

By gpawilson

Ingredients

• 4 POBLANO CHILES OR 2 GREEN PEPPERS
• 1 BUNCH CILANTRO
• 3 GARLIC CLOVES
• 1 1/2 TEASPOONS SALT
• 2 POUNDS BONELESS PORK SHOULDER, TRIMMED AND CUT INTO 3/4-INCH PIECES
• 3 MEDIUM ONIONS, FINELY CHOPPED
• 3 SERRANO OR JALAPEÑO CHILES,SEEDED AND MINCED
• 1 TEASPOON GROUND CUMIN
• 1/4 TEASPOON CAYENNE (GROUND RED) PEPPER
• 2 POUNDS TOMATILLOS, HUSKED,WASHED WELL, AND EACH CUT INTO QUARTERS
• 1 CAN (15 1/4 TO 16 OUNCES) WHOLE KERNEL CORN, DRAINED
• WARM FLOUR TORTILLAS (OPTIONAL)

Preparation

Step 1

1 Preheat broiler. Line broiling pan with foil. Cut poblanos lengthwise in half; remove and discard stem and seeds. Arrange cut side down in prepared pan. Broil 5 to 6 inches from heat source, without turning, until skin is charred and blistered, 15 minutes. Wrap in foil and allow to steam at room temperature until cool enough to handle, then peel off skin and discard. Cut into 1-inch pieces.
2 Turn oven control to 3250F. Chop enough cilantro leaves and stems to make 1/4 cup; chop and reserve another 1/4 cup cilantro leaves for garnish. On cutting board, mash garlic and salt into a paste. transfer garlic mixture to heavy 5-quart Dutch oven. Add chopped cilantro leaves and stems, pork, onions, serranos, cumin, and cayenne; toss to combine. Cover and bake 1 hour.
3 Stir in tomatillos and roasted poblanos. Cover and bake until meat is very tender, 1 hour 30 minutes to 2 hours.
4 Skim and discard fat from liquid in Dutch oven. Stir in corn and heat through. Sprinkle with reserved chopped cilantro and serve with tortillas, if you like