Directions

1. Turn oven to broil.
2. Place the halved tomatillos cut-side down on a foil-lined baking sheet.
3. Place the poblano and jalapeno peppers on another foil-lined baking sheet, cut-side down.
4. Place both the peppers and tomatillos on the top rack of the oven until the skin side of the peppers and tomatillos are blistering and blackened, approximately 10 minutes. If the two sheets do not fit on the top rack, place one baking sheet in the next rack and rotate the baking sheets as needed until desired result.
5. Remove tomatillos and peppers from the oven and let cool enough to handle.
6. Remove the skins from the peppers and tomatillos.
7. In a food processor, add the roasted tomatillos, roasted peppers and cilantro and process until smooth. Set aside.
8. Heat a large pot on medium-high heat and add the olive oil.
9. Season the pork with the salt, pepper and ancho chili powder and add to the pot.
10. Sear the cubes of pork until they are browned, 3-5 minutes.
11. Add the onions and cook for approximately 5-7 minutes until they are softened.
12. Add the garlic, oregano and allspice, mixing thoroughly.
13. Add the verde sauce you prepared earlier and the chicken stock (start with ½ cup of stock depending on how thick or thin you want the sauce – add more if needed).
14. Bring to a boil, reduce the heat and cover – simmer for at least 2 hours or until the pork is easily pulled apart with a fork.
15. Remove from heat and stir in the lime and cilantro.
16. Serve in bowls and top with additional lime, cilantro and sliced jalapenos.