Chili Verde with Roasted Tomatillos and White Beans

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

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.

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.

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.

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.

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.

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.

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.

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