-
1
Turn oven broiler to high.
-
2
In a large stock pot or Dutch Oven, over high heat, sear the pork in the vegetable oil until well-browned.
-
3
Season with a pinch of kosher salt and pepper while searing.
-
4
Arrange the cut up chiles, jalapeno, bell pepper and tomatillos on a baking sheet lined with tin foil.
-
5
Place under the broiler and allow to blacken on top, then flip and blacken the other side.
-
6
Just char the skins, dont burn them.
-
7
Remove the pan from the heat and allow to cool.
-
8
Once cooled, dice chiles and bell pepper into bite-size pieces and finely chop the jalapeno.
-
9
Set tomatillos aside.
-
10
Remove the pork from the pot, reserving the drippings in the pan, and cook the chopped onion in the drippings until tender.
-
11
Add garlic, cumin, oregano and a pinch of both kosher salt and black pepper and cook for an additional minute.
-
12
Return the pork to the pot and add chicken stock and bay leaf.
-
13
Simmer, covered, for 1 1 1/2 hours, until the pork starts to fall apart.
-
14
Then stir in the chiles, jalapeno and bell pepper.
-
15
Puree the tomatillos and cilantro in a food processor and then add them to the pot.
-
16
Cook an additional 45 minutes, uncovered.
-
17
If, after 45 minutes, the mixture is not quite thick enough, add 2 Tablespoons of flour to 1/4 cup of the sauce (mix them together in a small cup) and then return the mixture to the pot.
-
18
Season to taste.
-
19
Enjoy!
