2 lb boneless pork shoulder (910 g), cut into 1 in (2.54 cm) pieces
6 cups water (1.4 L)
1 lime, juiced
⅓ cup fresh cilantro (15 g), chopped
Nutrition Info
Calories 774
Fat 58g
Carbs 7g
Fiber 2g
Sugar 3g
Protein 52g
How to Make It
1. Step
Turn the broiler on high. Line a baking sheet with parchment paper or aluminum foil.
2. Step
Place the tomatillos, garlic, serrano, onion, jalapeños, and poblanos on the prepared baking sheet. Drizzle with 1 tablespoon olive oil and season with salt and black pepper, then toss to coat evenly.
3. Step
Broil the vegetables for 5–7 minutes, or until lightly charred.
4. Step
Transfer the broiled vegetables to a blender and blend until smooth.
5. Step
Heat the remaining 2 tablespoons of olive oil in a large pot over medium heat. Add the pork shoulder pieces to the pot and season with salt and black pepper. Sear the pork until opaque, about 5 minutes.
6. Step
Pour in the chile verde sauce, water, and lime juice. Cover, reduce the heat to low, and simmer for 1 hour, or until the pork is fully cooked through. Season the stew with salt and pepper to taste.
