Chile Verde with fresh-roasted Hatch peppers

Ingredients

• 2½ lbs fresh-roasted Hatch chilies, chopped

• 2 tbsp olive oil, as needed

• One 3-3 ½ lb boneless pork shoulder (butt or picnic) roast, cut into 1-1½-in chunks - quantities for other ingredients should be adjusted for larger roasts

• 1 tsp each kosher salt and freshly ground pepper

• 1 large yellow onion, chopped

• 1 jalapeño, seeded and finely chopped

• 3 garlic cloves, finely chopped

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 12 oz tomatillos (about 6 medium), husked and rinsed

• 2 c chicken broth

• 3 tbsp yellow cornmeal

• Fresh cilantro sprigs, for garnish

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Directions

Heat 2 tbsp of oil in a large Dutch oven or flameproof casserole over medium-high heat. Season pork with salt and pepper. In batches without crowding, add the pork and cook, turning occasionally, until browned on all sides, 4-6 minutes. Transfer to a plate.

Discard all but 2 tbsp fat in the pot. (If it has burned, discard and add 2 tbsp oil.) Add onion, jalapeño and garlic and cook, stirring occasionally, until onion softens, about 3 minutes. Stir in the cumin and oregano. Add tomatillos and broth and bring to a simmer. Cover and reduce the heat to low. Simmer, turning tomatillos over halfway through cooking, until they turn green and are very tender, 12-15 minutes. Using an immersion blender, coarsely purée the tomatillo mixture. (Or let cool until tepid and purée in batches in a blender with the lid ajar; return to the pot.) Season to taste with salt and pepper. Stir in chopped chiles.

Return pork to pot. Bring to a simmer over high heat; reduce heat to medium low. Cover and simmer, occasionally turning pork and stirring sauce, until the pork is fork-tender, about 2 hours. Remove from heat and let stand 5 minutes. Skim off fat from the surface of the cooking liquid.

In a small bowl, whisk the cornmeal with ½ c water, and whisk mixture into pot. Simmer until lightly thickened, about 5 minutes. Season to taste with salt and pepper.

Serve family-style, with rice, cauliflower rice, or tortillas, and top with fresh cilantro. You can also use this in enchiladas or burritos.