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 1â€ 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.