6 poblano chilis
2 jalapeño peppers
4-5 medium tomatillos
2 tbsp chicken broth
1 tomato, diced
oil or lard
1 large onion, diced
2 cloves garlic
2 lbs pork shoulder, cubed
2 tbsp flour
salt and pepper
2 cups chicken broth
Roast the chilies under a broiler (or over an open flame) turning every 5 min or so, until they are blackened on all sides.
Put the chilies in a paper bag or bowl covered with a tea towel. Let them sit for a couple of minutes to steam and cool. Peel off the charred skin and remove the seeds. Cut the chilies into 1” square strips.
Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min). Put them in a blender, deglaze the skillet with a little bit of the chicken broth and pour it into the blender. Add the diced tomato, a pinch of dried oregano and/or cumin, if desired. Let it cool a little and then puree the mixture.
Heat a few tablespoons of oil in a dutch oven on medium-high heat.
Add the onion to the pot and cook until browned, 5-10 minutes.
Add the garlic and cook for a couple of minutes.
Push the onions to the edges of the pan. Add the pork, sprinkle with flour, salt, and pepper. Cook for a few minutes, stirring occasionally. (It should pick up a little color - for better results, brown the meat before you cook the onions, and remove to a plate while you cook the onions, but I'm lazy.)
Add the chilis, the chicken broth and the tomatillo mixture. Bring to a simmer.
Cover and simmer for 2 hours, stirring occasionally. The pork should be very tender. Check that you can cut it with a wooden spoon.
Season to taste and serve.