1-First, season the 3 pounds of pork loin or pork shoulder pieces with salt and pepper, then sear them in 2 tablespoons of vegetable or canola oil until browned. This step locks in that juicy, flavorful base we all crave. Once done, remove the pork from the pot.

2-Next, in the same pot, sauté the 1 large chopped yellow onion until it’s tender, which takes a few minutes. Add the 3 cloves of minced garlic and cook for about 30 seconds until fragrant. Stir in 1/2 tablespoon each of ground cumin and dried oregano to add warmth and depth.

3-Return the seared pork to the pot along with 2 cups of chicken broth, cover, and simmer on medium-low heat for 2 to 4 hours. This slow cooking helps tenderize the meat, blending the flavors beautifully. The total cooking time is around 2 hours and 30 minutes, making it perfect for a hands-off meal.

4-For the sauce, broil the 4 fresh poblano chiles, 2 fresh jalapeño peppers, and 1.5 pounds of fresh tomatillos (halved with seeds intact) cut side down for 7 to 10 minutes until browned. After broiling, place the peppers in a sealed plastic bag for 5 minutes to steam, then peel off the skin easily.

5-Blend the peeled peppers, tomatillos, and 1/2 cup of coarsely chopped fresh cilantro into a smooth sauce. Add this sauce to the pork and cook for another 30 to 45 minutes. Serve with warm tortillas, rice, and beans for a complete meal that’s sure to impress.