Ingredients

• 2 pounds tomatillos, husks removed and washed

• 6 cloves garlic, unpeeled

• 1/2 cup cilantro leaves, coarsely chopped

• 2 pounds pork sirloin, cut into 1–2 inch cubes

• 1 Tablespoon Kosher salt

• 1/2 cup vegetable oil

• 1 medium white onion, diced

• 1/2 teaspoon ground cumin

• 1/4 teaspoon freshly ground black pepper

• pinch of dried Mexican oregano, crushed

• 2 medium red-skinned potatoes, peeled and diced

• 8 Hatch or other New Mexican green chiles, roasted, peeled, and diced

• 5 cups chicken broth

• 1/2 cup sour cream or Mexican crema

Instructions

Roast tomatillos & garlic

Arrange washed tomatillos and unpeeled garlic cloves on a foil-lined blue roasting pan.

Place in rack position #4 of a Wolf Convection Oven.

Set oven to Broil, High. Cook until exteriors are blistered and lightly browned, turning once.

Remove, cool slightly, then peel garlic. Puree tomatillos, garlic, and half of the cilantro in a blender. Set aside.

Prepare the pork

Toss pork cubes with Kosher salt. Let rest for at least 1 hour.

Brown the pork

Heat half the vegetable oil in a large pot until smoking.

Working in batches, brown about one-third of the pork at a time on all sides. Remove to a platter. Repeat until all pork is browned.

Cook the onions

Add remaining oil to the pot, then add onions.

Cover, reduce heat slightly, and sweat onions for about 5 minutes.

Uncover, raise heat, and stir in cumin and pepper. Cook 2 minutes, until onions begin to brown.

Simmer the stew

Add oregano, potatoes, green chiles, chicken broth, tomatillo puree, and browned pork.

Bring to a simmer (do not boil). Cover and cook gently for about 45 minutes, stirring occasionally, until pork is tender and potatoes are cooked through.

Finish & serve

Taste and adjust seasoning.

Reduce heat to low, stir in sour cream or crema.

Garnish with remaining cilantro at the table.