— 2 pounds tomatillos, husks removed and washed
— 2 poblano peppers, cut in half lengthwise and seeds removed
— 2 jalapeno peppers, cut in half lengthwise and seeds removed
— 1 large white onion, cut into 8 wedges
— 4 cloves garlic
— 1 cup cilantro, loosely packed
— 2 tablespoons oil (or bacon grease)
— 3 pounds pork butt or shoulder, cut into 1 inch cubes
— 2 cups chicken broth or ham broth
— 1 teaspoon cumin seeds, toasted and ground (optional)
— 2 teaspoons oregano
— 1 tablespoon soy sauce (or fish sauce, or salt to taste)
— 2 tablespoons lime juice
— 1/4 cup cilantro, chopped
Place the tomatillos, peppers (cut sides down), onion and garlic on a baking sheet and broil until the skins are all blistered and black before puréeing in a blender along with the cilantro and setting aside.
Heat the oil in a large heavy bottom sauce pan or Dutch oven over medium-high heat and brown the pork on all sides before setting aside.
Either add the broth, cumin, oregano, pork and tomatillo sauce, bring to a boil, reduce the heat to a simmer, covered, over medium-low until the pork is falling apart tender, about 2-3 hour, OR transfer to a preheated 350F/180C oven and roast, covered, until the pork is falling apart tender, about 2-3 hour, OR transfer the ingredients to a slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.
Remove from heat and season with soy sauce (or salt).