Pork green chili 2.0

This PB&C household likes their pork green chile (at least the adults).  Mr. PB&C has found a place nearby that makes terrific pork green chile and home made tortillas.  We're on a search to make our own that rivals that one.

We pretty much made the recipe as written from Kenji Lopez-Alt (serious Eats) but are going to make a few changes next time to see if we can make it better for us.  

3 lbs pork shoulder cut into 1/2 to 3/4 inch cubes

2 tbs kosher salt

5 poblano peppers

5 cubanelle or Anaheim peppers

2 lbs tomatillos

6 whole cloves garlic

2 jalapeno peppers, stems and seeds removed *

1 tbs vegetable oil

2 cups cilantro leaves, chopped divided

3 tbs vegetable oil

1 large onion, finely chopped

1 tbs ground cumin

1 quart chicken stock

Combine the pork and salt and toss to combine. 

Let sit at least one hour.

Roast the poblano and cubanelle peppers over high heat, inside gas stove or outside gas grill until blacked on all sides.  Place in a bowl and steam 5-10 minutes.  Peel, seed and remove stems then chop roughly, put in the bowl of a food processor.  

Next line a rimmed baking sheet with foil and toss the tomatillos, garlic and jalapenos with vegetable oil.  

Place under a broiler set to high and char, turning once until everything is nice and brown, about 10 minutes.  

Add the vegetables and any juice to the food processor.  

Add 1/2 the cilantro the food processor and pulse a few times to make a rough sauce. 

Heat the oven to 225.

In a large dutch oven pan over medium high heat, heat the oil and half the pork.  

Cook without moving for 3 minutes.  

Then cook until brown on all sides.

Add the rest of the pork along with the onions.

Cook until the onions are soft.

Add cumin and cook until fragrant.

Add the pepper mixture and the chicken stock and stir to combine.
Bring to a simmer then cook in the oven until the pork is tender, about 3 hours.  

Cool overnight and skim off any fat that hardens for best results.

To serve, add more chopped cilantro, lime wedges, chopped white onion and tortillas.  

This was great to scoop up the chile into tortilla strips but I want to get it thick enough to put into a tortilla and make a burrito. 

*the recipe calls for two jalapenos but I've made it mostly without these peppers, for the sake of the kiddos.  Oct 2019 edit, we made a batch with one jalapeno and while the heat lingers at the end of your bowl, all three little ones ate it and liked it.  Mrs. PB&C adds more cilantro, onion and lime juice, kiddos add sour cream and lime juice to taste.