16 large tomatillos, husks removed and halved
6 poblano peppers, split lengthwise, seeds and stems removed
3 jalapeño chiles, split lengthwise, seeds and stems removed
2 yellow onions, cut into 8 chunks each
5 garlic cloves
6 pounds pork butt or shoulder (I like to trim off the fat cap so it’s not so fatty after it’s cooked)
1 tablespoon dry oregano
2 teaspoons ground sage
2 tablespoons ground cumin
1 tablespoon salt
2 teaspoons ground black pepper
Vegetable or olive oil
Suggested garnishes: lime wedges, sour cream, chopped red onion, chopped or torn cilantro, avocado slices, shredded Monterey jack cheese or queso fresco
Line 2 large baking sheets with foil. Preheat oven to broil. You may need to leave the oven door ajar so that the broil element will stay on.
Place tomatillos, poblanos, jalapeños, onions and garlic on baking sheets. Place under broiler until vegetables are very dark brown with a few specks of black.
Place roasted vegetables in a blender or food processor and purée. You may need to do this in batches. Add oregano, sage, cumin, salt and pepper.
Heat a few tablespoons of oil in a large Dutch oven over medium-high heat, add the pork and the sauce, cover with a lid and cook in a 250° oven until the pork is tender, 3 to 4 hours. (Alternately: Place pork in Crock-Pot and pour sauce over. Cook on low for about 8 hours or until pork is very tender and falling apart.)
Using 2 meat forks, pull the pork apart to shred it. To serve, heat corn tortillas in the microwave until steaming and pliable. (I like to place a folded, damp paper towel on either end of a stack of tortillas and place between two plates, one inverted to make a lid.) Fill tortillas with pork and sauce. Serve with your choice of garnishes.
Roasted Green Chiles
Heat broiler with a rack positioned 4 to 6 inches below the heating element. Wash and dry green chiles and place them in a single layer on a foil-lined baking sheet.
Place chiles under the broiler and roast until the skin is charred and blistered, 3 to 5 minutes. Turn the chiles over and repeat. Chiles can also be roasted in the same manner over a grill or gas flame. Transfer the charred chiles to a large bowl or zip-top bag. Cover the bowl or close the bag and allow the chiles to steam for about 15 minutes.
Scrape the blackened skin and the seeds away from the chile. Keep the pieces whole or chop them, then use the chiles within a few days, or freeze them by transferring the cleaned chiles to a freezer bag, arranging them in a single flat layer, pressing out as much air as possible and then popping them in the freezer for up to a year.