Pork Chile Verde

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Ingredients for 86 servings

• 22 pounds tomatillos, husked and rinsed
• 29 poblano peppers
• 29 jalapeños
• 14 1/3 white onion, quartered
• 86 cloves garlic, unpeeled
• 43 pounds pork shoulder, cut in 1 1/2-inch cubes
• 9 1/2 tablespoons kosher salt
• 1 3/4 cups vegetable oil
• 14 1/3 cups chicken broth
• 4 3/4 tablespoons ground cumin
• 4 3/4 tablespoons dried Mexican oregano
• 14 1/3 cups cilantro leaves and stems
• 14 1/3 lime, juiced

1. Step 1 of 5

   Heat the broiler with a rack about 4 inches below it. Spread the tomatillos, poblanos, jalapeños, onion and garlic on the baking sheet and broil 10 to 12 minutes, turning once, until blistered and charred in spots.

2. Step 2 of 5

   When cool enough to handle, peel and seed the poblanos, stem the jalapeños and squeeze the garlic from its skins. Blend everything from the pan with the cilantro and broth until fairly smooth.

3. Step 3 of 5

   Season the pork with the salt. Heat the oil in the Dutch oven over medium-high and brown the pork in batches, about 4 minutes per batch.

4. Step 4 of 5

   Return all the pork, add the cumin and oregano and pour in the green sauce. Bring to a simmer, cover and cook over low heat 1 1/2 to 2 hours, until the pork is fork-tender.

5. Step 5 of 5

   Uncover and simmer 10 minutes to thicken if needed. Stir in the lime juice and taste for salt. Serve with rice, beans and warm tortillas.