Four-Alarm Green Chili With Pork

• 1 lb fresh tomatillos, husks removed
• 2 poblano peppers, stemmed and halved
• 2 serrano peppers, stemmed and halved
• 1 pickled jalapeno, stemmed and halved
• 1 small onion, cut into chunks
• 3 garlic cloves, smashed and peeled
• 1/2 cup fresh cilantro
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp chipotle chili powder
• 1/4 tsp ground all spice
• 2 tbsp olive oil
• 1 1/2 lb boneless pork shoulder cut into 1-inch chunks
• 1 1/2 tsp coarse salt, divided
• 1 tbsp fresh lime juice

1. 1. In a medium pot of boiling water, cook the tomatillos until softened about 5 minutes. Drain and transfer to blender along with he remaining vegetables and spices. Add 1/4 cup of water and puree until smooth.
2. 2. Meanwhile, in a 5-quart pot, heat the oil on medium high. Working in two batches, season the pork with 1/2 tsp salt and sear it until the chunks are browned, about 7 minutes per batch. Transfer pork to bowl.
3. 3. Add the puree to the pot and cook for 3 minutes. Add the seared pork, lime juice, and remaining 1 tsp salt; bring to a boil. Reduce to a simmer, cover, and cook, stirring occasionally, until the pork is tender, about 75 minutes.

fresh tomatillos, peppers, serrano peppers, onion, garlic, fresh cilantro, oregano, ground cumin, ground coriander, chili powder, spice, olive oil, pork shoulder, salt, lime juice

Taken from www.epicurious.com/recipes/member/views/four-alarm-green-chili-with-pork-50170446 (may not work)