Chile Verde
Ingredients
- 2 lb. tomatillos (about 16), shucked and rinsed
- 3 large poblano peppers, halved lengthwise, stems and seeds removed
- 3 cubanelle peppers, halved lengthwise, stems and seeds removed
- 1 large white onion, cut into large chunks
- 4 cloves garlic
- 3 lb. pork shoulder, cut into 1" pieces
- 2 tbsp. extra-virgin olive oil
- 1 tsp. freshly ground black pepper, plus more to taste
- 2 tsp. ground cumin
- 2 tsp. dried Mexican oregano
- 0.5 tsp. ground coriander
- 3 c. low-sodium chicken broth
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