Ingredients
4lbspork buttboneless, extra fat trimmed, cut into 1-inch chunks
saltto taste
black pepperto taste
4tbspolive oildivided
1yellow onionmedium, diced
1lbtomatilloshusked and quartered
12ozgreen chiliesfrozen, diced, not drained
2cupscilantropacked, leaves and stems
4clovesgarlic
2jalapenosseeded
1tbspdried oregano
2tspcumin
4cupschicken stockdivided
15ozfire-roasted tomatoesdiced
Preparation
Preheat broiler. Toss tomatillos with 2 tablespoons olive oil and season with salt and pepper. Broil 5 minutes or until browned on top.
Season pork with salt and black pepper.
Heat 1 tablespoon oil in a large soup pot over medium-high heat.
When the oil is hot add half the pork to the pot and brown. Add remaining tablespoon of olive oil and brown remaining pork. Set aside.
Add onion and cook 4 to 5 minutes or until softened. Reduce heat if it begins to brown. Remove from heat.
In a blender add tomatillos, undrained green chilies, cilantro, garlic cloves, jalapeños, oregano, cumin, and 2 cups chicken stock. Puree on high until smooth.
Pour the blended mixture, fire-roasted diced tomatoes, and browned pork along with any juices and remaining 2 cups of chicken stock into the pot.
Stir to combine, turn on to medium-high heat and bring to a boil. Reduce heat to low and simmer covered, stirring occasionally.
Cook 3 to 3 ½ hours or until the pork is fork tender and starting to shred.
Serve hot and optionally top with sour cream, minced cilantro or tortilla strips.
