Pork Chile Verde

Instructions

1. Warm the oil in a Dutch oven over high heat. Add the pork and season generously with 1-2 teaspoons of salt and about a teaspoon of pepper on all sides. Brown the pork on all sides, and then remove from the pot and set aside in a bowl.
2. Add the onion to the pot and saute until tender, about 5 minutes. Add the garlic and cook for about a minute until fragrant. Return the pork to the pot, sprinkle with cumin and oregano. Stir to coat and add the water and chicken base.
3. Reduce heat to medium-low, cover, and simmer for about 3 hours.
4. While the pork is cooking, set the oven to BROIL and place a rack in the center of the oven. Lightly oil a baking sheet and set aside.
5. Wash and pat dry the tomatillos. Slice in half and place them cut-side down on the baking sheet. Wash and pat dry the peppers. Slice them in half and remove the stems and seeds.
6. Place in the oven and broil for about 7-10 minutes or until browned. Combine the peppers, tomatillos, and any juices on the pan in the blender along with the cilantro. Puree until combined.
7. When the pork has been cooking for 3 hours and is almost tender, pour the tomatillo mixture over the pork, cover again, and cook an additional 30-90 minutes until the pork pieces can be pulled apart with a gentle tug. (The pork should not be soft enough to shred.)