Chile Verde (Easy Recipe)

Heat the olive oil in a large Dutch oven over medium-high heat.

Add the pork in a single layer and sear on both sides, about 4 minutes per side. (You may need to cook in batches if using a smaller pot.) Remove the pork and set aside.

Reduce heat to medium. Add the onion and saute for 5-7 minutes, until softened and starting to brown.

Add the garlic, tomatillos, poblanos, and jalapeños. Cook for about 5 minutes, until the tomatillos start to soften.

Stir in the cumin, oregano, and salt. Pour in 1 cup of the broth. Stir well. Bring to a simmer, cover and cook for about 10 minutes, or until the tomatillos are fork tender.

Use an immersion blender to pulse the mixture several times, until mostly smooth. You can also transfer the mixture to a blender or food processor and blend.

Return the pork to the pot. Add the remaining 1 1/2 cups of chicken broth and lime juice. Stir well, cover, and simmer over low heat for 1 1/2 to 2 hours, until the pork easily shreds with a fork.

If the chili verde is too thick, add an additional 1/2 cup of broth. (This is usually not needed, but can help if the heat was too high and too much liquid evaporated during the simmering process.)

Serve hot, garnished with fresh cilantro.