Green Chile and Pork Stew

By HomeCookin

Ingredients

• 3 cups (or more) chicken broth, divided
• 1 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
• 1 bunch green onions, coarsely chopped
• 1 1/2 cups (packed) fresh cilantro with tender stems
• Olive oil
• 6 garlic cloves, peeled
• 1 4- to 4 1/2-pound pork shoulder, trimmed, 1 1/2-inch cubes
• 1 large onion, chopped (about 2 cups)
• 1 tablespoon cumin seeds
• 3/4 cup canned green chiles
• 2 teaspoons dried oregano (preferably Mexican)
• Fresh cilantro

Preparation

Step 1

Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper. Top with cilantro.