>> title: Chile Verde
>> category: Stews & Braises
>> tags: pork, tomatillo, chiles, mexican, braise, tacos
>> counters: Taquería, One Pot
>> aka: chile verde, puerco en salsa verde, green chile pork, chili verde, pork chile verde, chile verde de puerco
>> pairs-with: corn-tortillas, mexican-red-rice
>> servings: 8
>> time: 3 hr 30 min
>> slack: narrow — a burnt chile cannot be peeled and cannot be blended out, and the broiler gets it there in under a minute
>> washing-up: the Dutch oven, a tray to char the chiles on, a bowl to steam the skins loose in, the blender jug
>> keeps: 4 days — the tomatillo sharpness settles down, which is the whole argument for making it a day early

>> step: char under the broiler 12 min, peel
Char @tomatillos{1 1/2%lb}(680 g; husked), @poblano chiles{3}, @Anaheim chiles{2}, @jalapeños{2}, @white onion{1%large}(quartered), and @garlic{6%cloves}(unpeeled) under a #broiler{} for ~toast{12%min}, turning once, until the skins blacken and blister — then steam them covered and slip the skins off the poblanos.

>> step: blend with the cilantro
Blend @&(~1)charred vegetables{} with @cilantro{1%cup}(leaves and stems), @ground cumin{1%tsp}, @dried Mexican oregano{1%tsp}, and @chicken stock{2%cup}(475 mL) to a loose green sauce.

>> step: brown in batches 10 min
Brown @pork shoulder{3%lb}(1.4 kg; cut in 1 1/2-in cubes) seasoned with @kosher salt{1%Tbs} in @lard{2%Tbs} in a #Dutch oven{} for ~sear{10%min}, in batches with room around every piece.

>> step: pour over
Pour @&(~2)tomatillo sauce{} over @&(~1)browned pork{}, scraping the fond up off the bottom as it goes in.

>> step: simmer 2 hr, finish with lime
Simmer @&(~1)pot{} partly covered for ~simmer{2%hr}, until the pork gives to a spoon and the sauce has gone from bright to dull green, and finish it with @fresh lime juice{1%Tbs}.