Ingredients

• 6 lbs cubed pork stew meat
• 1/4 cup vegetable oil
• 2 large yellow onions
• 6 cloves garlic, minced
• 1 tablespoon sea salt
• fresh ground pepper, to taste
• 1 tablespoon ground cumin
• 4 1/2 quarts chicken broth
• 8 fresh poblano chiles, seeded and chopped
• 4 fresh jalapeno peppers, seeded and chopped
• 2 yellow bell peppers, seeded and chopped
• 3 lbs fresh tomatillos, husks removed
• 1 cup cilantro leaf, coarsely chopped

Instructions

1. In a large stock pot over high heat sear the pork in the vegetable oil until browned.

2. Remove the pork from the pot, reserve 3 tablespoons oil in the pan.

3. Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.

4. Add the cumin, then stir in pork and chicken stock.

5. Simmer for 1/2 hour.

6. Add in poblanos, jalapenos and bell peppers.

7. Puree the tomatillos and cilantro in a blender, and add them to the pot.

8. Cook for an additional 30 to 45 minutes.

9. Serve with Mexican/Spanish rice and refried beans.