Pork Ribs in Chile Verde

Ingredients

• 2 bay leaves
• 1 teaspoon cumin seeds
• 1 teaspoon coriander seeds
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon black peppercorns
• 2 tablespoons rendered lard or extra-virgin olive oil
• 4 1/2 pounds (2kg) pork spareribs, baby back ribs, neck bones, or shoulder, cut into 2-inch pieces
• 1 large white onion, chopped
• 5 teaspoons (20g) Diamond Crystal or 1 tablespoon Morton kosher salt
• 6 chile poblanos, stemmed, seeded, and chopped
• 1 pound tomatillos, husked, rinsed, and quartered
• 4 large jalapeños, stemmed and seeded if desired
• 6 garlic cloves, chopped
• 6 scallions, root ends trimmed, thinly sliced
• 1/3 cup cilantro leaves and tender stems, roughly chopped
• Warm tortillas and frijoles de olla, for serving

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