Pork Chile Verde

From ""You Can Trust a Skinny Cook,"" By Allison Fishman

2 tablespoons vegetable oil
3 pounds pork stew meat, trimmed of fat and cut into 1 1/2-inch chunks
2 teaspoons kosher salt, plus more to taste
1 large onion, sliced
4 garlic cloves, coarsely chopped
4 large poblano chiles, cut into 1-inch pieces, with seeds
4 cups lower-sodium chicken broth
1 1/2 pounds tomatillos, husked, rinsed, and cut into quarters
18 6-inch corn tortillas
1/2 cup coarsely chopped fresh cilantro

From ""You Can Trust a Skinny Cook,"" By Allison Fishman

1. Heat the oil in a large pot over medium-high heat. Season the pork with salt, add to the pot, and cook in batches until brown, about 3 minutes per side. Be sure not to crowd the pan, and repeat until all the pork is cooked. Set the pork aside on a plate.
2. Add the onion, garlic, and chiles to the pot and reduce the heat to medium. Cook, stirring up any browned bits from the bottom of the pan, until the onion has softened, about 6 minutes.
3. Return the pork to the pot and add the broth and tomatillos. Bring the stew to a simmer. Cook, stirring occasionally, until the tomatillos have fallen apart and you can cut the pork with the side of a wooden spoon, about 1 hour.
4. While pork is simmering, cut two of the tortillas into 1/2-inch pieces and add to the stew. Just before serving, heat the remaining tortillas according to package directions.
5. Remove the stew from the heat and stir in the cilantro. Taste and adjust for seasoning. Serve with the warm tortillas.


Serving Size: 1 1/4 cups stew with 2 tortillas