Puerco en Salsa Verde

Ingredients

• 1.2 kg (2 1/2 lb)pork shoulder — cut into 3 cm cubes
• 700 g (1 1/2 lb)tomatillos — husked and rinsed
• 3serrano chiles — stemmed
• 1/2white onion — cut into chunks
• 2 clovesgarlic — peeled
• 1 bunchfresh cilantro — thick stems removed
• 1/2 cupwater — to loosen the 4 cups of salsa
• 1 tspfine salt
• 2 sprigsepazote
• 3 tbsplard or neutral oil
• 2 cupspork broth
• 18corn tortillas — warmed on the comal

Method

1. Begin by preparing the tomatillos. Remove the husks from 700 g (1 1/2 lb) of tomatillos and rinse them under warm water to remove any sticky residue. Place them on a comal or a dry skillet over medium-high heat. Roast the tomatillos, turning occasionally, until they are charred and softened, with blackened spots on the skin. This will take about 5-7 minutes. Set them aside to cool slightly.
2. While the tomatillos are cooling, prepare the serrano chiles. Take 3 serrano chiles and place them on the same comal or skillet. Toast them until they are blistered and slightly blackened on all sides. This should take about 3-4 minutes. Once done, remove them from the heat and let them cool slightly.
3. In a blender, combine the charred tomatillos, toasted serrano chiles, 1/2 white onion (roughly chopped), and 2 cloves of garlic. Blend until you achieve a smooth consistency. If the mixture seems too thick, add up to 1/2 cup of water to help blend. Once smooth, taste the adobo and adjust with 1 tsp of fine salt if needed.
4. Heat 3 tbsp of lard or neutral oil in a large, heavy-bottomed pot over medium-high heat. Cut the 1.2 kg (2 1/2 lb) pork shoulder into 2-inch cubes. Working in batches, brown the pork cubes in the hot oil, ensuring each piece is well-seared on all sides. This should take about 5-7 minutes per batch. Remove the browned pork and set aside.
5. Once all the pork is browned, return it to the pot and pour in the blended adobo. Let the adobo fry for about 5 minutes, stirring occasionally, until it darkens slightly and becomes fragrant. This step is crucial to develop the deep flavors of the sauce.
6. Add 2 cups of pork broth to the pot, stirring to combine with the adobo and pork. Add 2 sprigs of epazote for an earthy flavor. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer for about 45 minutes to 1 hour, or until the pork is tender and the sauce has thickened and clings to the meat.
7. Once the pork is tender, taste the sauce and adjust for salt if necessary. Chop a bunch of fresh cilantro and stir it into the pot, allowing the residual heat to release its aroma. Serve the Puerco en Salsa Verde hot, accompanied by warm corn tortillas.