Pork Green Chili

Cut pork shoulder into 1-inch cubes and pat dry with paper towels. Husk and rinse tomatillos. Seed and coarsely chop poblano peppers. Dice the onion and mince the garlic.

Heat olive oil in a large pot or Dutch oven over medium-high heat. Working in batches, brown the pork pieces until golden on all sides, about 8–10 minutes total. Transfer to a plate.

Add the diced onion to the pot and sauté over medium heat until softened, about 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.

Return the browned pork to the pot. Add tomatillos, poblano peppers, vegetable broth, cumin, oregano, salt, and black pepper. Bring to a simmer, then reduce heat to low and cover.

Simmer covered for 60–70 minutes, stirring occasionally, until pork is tender and pulls apart easily with a fork.

Drain and rinse the beans, then stir into the chili. Simmer uncovered for 10 more minutes to warm through and meld flavors.

Ladle into bowls. Garnish with fresh cilantro and serve with lime wedges on the side.