Chili Verde with Pork

FREE RECIPE PREVIEW

Ingredients — preview

• 1/2 pound tomatillos husks and stems removed, rinsed well, dried, and halved if larger than 2 inches in diameter
• 1 1/2 each poblano chiles halved lengthwise, stemmed and seeded
• 3 tablespoons vegetable oil
• 4 cloves garlic minced
• 1 tablespoon sugar
• 3 teaspoon dried oregano
• 2 teaspoon ground cumin
• 1 pinch ground cloves
• 1 pinch ground cinnamon

Preparation — preview

1. Line a rimmed baking sheet with foil.
2. Toss the tomatillos and poblanos with 1 tablespoon of oil.
3. Arrange the tomatillos, cut side down if halved, and poblanos, skin side up, on the prepared baking sheet.
4. Broil until the vegetables blacken and begin to soften, 5 to 10 minutes, rotating the pan halfway through broiling.
5. Remove the tomatillos and poblanos from the oven, let cool slightly, then remove the skins from the poblanos (leave the tomatillo skins intact).
6. Transfer the vegetables with any accumulated juice to a food processor and pulse until the mixture is almost smooth, about 10 pulses; set aside.
7. Combine the garlic, sugar, oregano, cumin, cloves, cinnamon, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl.
8. Pat the pork dry with paper towels and season with salt and pepper.
9. Heat 1 tablespoon oil in a large Dutch oven over medium-high heat until just smoking.