Ingredients
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2 tablespoons vegetable oil
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2 pounds boneless pork shoulder, cut into 2-inch pieces
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1 yellow onion, diced
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2 teaspoons kosher salt, or to taste, divided
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2 teaspoons dried oregano
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2 teaspoons ground cumin
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½ teaspoon ground coriander
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¼ teaspoon cayenne pepper
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10 fresh tomatillos, removed from husks and rinsed
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3 jalapeño chile peppers, seeded
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1 poblano chile pepper, seeded
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6 cloves peeled garlic
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½ cup packed cilantro leaves
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2 ½ cups chicken stock, or as needed
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1 bay leaf
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1 ½ pounds Yukon Gold potatoes, quartered
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freshly ground black pepper to taste
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¼ cup sour cream
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1/2 cup pickled red onions (Optional)
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1 tablespoon chopped fresh cilantro
Directions
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Heat oil in a pot over high heat until nearly smoking. Add pork cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix, turning pieces over to brown on the other side, 4 to 5 minutes. Add onion and 1/2 teaspoon kosher salt. Cook and stir until onion is translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne; cook and stir until seasonings are fragrant, about 2 minutes. Reduce the heat to low.
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Cut tomatillos into quarters. Place into a blender with chili peppers, garlic, and cilantro. Add chicken stock. Pulse on and off until pieces start to break down, then blend until mixture has liquefied, about 30 seconds.
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Stir sauce into pork mixture. Add 1 teaspoon kosher salt and bay leaf. Increase the heat to high and bring to a boil. Reduce the heat to low and maintain a slow but steady simmer for about 1 hour. Add potatoes, remaining 1/2 teaspoon kosher salt, and black pepper. If the mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until pork and potatoes are tender, 45 minutes to 1 hour.
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Garnish individual servings with a dollop of sour cream, some pickled red onions, and cilantro.
Chef's Note
Regarding the pickled red onions on top of my chili, I was going to save this for a video, but they're so simple to make that I'll just tell you right now. Slice some red onions, add a pinch of salt, and cover with red wine vinegar. Let sit overnight in your fridge, and the next day, you'll be looking at one of the most gorgeous garnishes ever.
Nutrition Facts (per serving)
| 513 | Calories |
| 31g | Fat |
| 28g | Carbs |
| 32g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 513 | |
| % Daily Value * | |
| Total Fat 31g | 40% |
| Saturated Fat 10g | 52% |
| Cholesterol 109mg | 36% |
| Sodium 517mg | 22% |
| Total Carbohydrate 28g | 10% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 32g | 63% |
| Vitamin C 23mg | 26% |
| Calcium 84mg | 6% |
| Iron 4mg | 21% |
| Potassium 1121mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
