Chili Verde with Roasted Tomatillos and White Beans

Ingredients

• 900 g boneless pork shoulder
• 2 tbsp extra-virgin olive oil
• 700 g tomatillos, husked
• 2 whole poblano peppers
• 1 whole jalapeño pepper
• 4 whole garlic cloves
• 1 whole yellow onion, diced
• 1 cup fresh cilantro
• 2,5 cup chicken stock
• 1 tsp ground cumin
• 1 tsp dried oregano
• 540 ml canned white beans, drained
• 1 whole lime
• 0,5 cup queso fresco, crumbled

Instructions

1. 1

   Cut 900 g boneless pork shoulder into 3 cm cubes, pat dry and season with 1.5 tsp salt and 1 tsp ground cumin.

2. 2

   Heat 2 tbsp extra-virgin olive oil in a heavy pot over medium-high until shimmering; sear pork in two batches, 4-5 minutes per batch, until deeply browned, then transfer to a plate.

3. 3

   Meanwhile, arrange 700 g husked tomatillos, 2 poblano peppers, 1 jalapeño and 4 unpeeled garlic cloves on a sheet pan; broil 8-10 minutes, turning once, until blistered and blackened in spots.

4. 4

   Peel the garlic and transfer all roasted vegetables to a blender with 1 cup fresh cilantro and 1/2 cup chicken stock; blend to a slightly chunky salsa verde.

5. 5

   In the same pot, sweat 1 diced onion in the residual fat, 4-5 minutes, until softened and translucent; deglaze with a splash of stock, scraping up the fond.

6. 6

   Return pork with juices, pour in the salsa verde and 2 more cups chicken stock, add 1 tsp dried oregano, and bring to a gentle simmer.

7. 7

   Cover partially and braise over low heat 1.5 hours, stirring occasionally, until pork is fork-tender and sauce thickens to a spoon-coating consistency.

8. 8

   Stir in 1 drained can (540 ml) white beans and simmer uncovered 10 minutes to meld flavours; finish with juice of 1 lime and adjust salt.

9. 9

   Ladle into bowls and top with crumbled queso fresco, cilantro leaves and a drizzle of crema.