- 4 pounds boneless pork shoulder, cut into 2-inch chunks
- Coarse salt and freshly ground pepper
- About 1/3 cup vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, finely chopped
- 5 cups homemade or low-sodium canned chicken stock
- 4 Anaheim chiles, stemmed and halved crosswise and lengthwise
- 2 pounds tomatillos, husked, rinsed, and cut into quarters
- 2 jalapeno chiles, coarsely chopped
- Coarsely chopped cilantro leaves, for serving
- Flour tortillas, for serving
- Sour cream, for serving
Season pork with salt and pepper. In a large Dutch oven, heat 3 tablespoons oil over medium-high heat. Working in batches so as not to crowd the pan, sear meat until brown, about 3 minutes per side, and set aside on a platter. Add more oil, as needed, and heat between batches.
Add 1 tablespoon oil, onions, and garlic. Cook, stirring, for 1 minute. Add stock, stirring up brown bits from bottom of pan with a wooden spoon, for 1 minute.
Return pork to pan along with Anaheim chiles. Bring to a boil. Reduce to a simmer, and cook, partially covered, for 30 minutes. Stir in tomatillos and jalapenos. Return to a simmer, and cook until pork is cooked through and tomatillos are falling apart, 30 to 45 minutes more. Taste and adjust for seasoning. Serve with cilantro leaves, tortillas, and sour cream on the side.