š„ Instructions:
Brown the Pork š„©:
Heat the oil in a large pot over medium-high heat.
Season the pork cubes with salt and pepper, then sear them in batches until browned on all sides. Remove and set aside.
SautĆ© Aromatics š§:
In the same pot, sautƩ the onion until softened. Add garlic and cook for 1 minute until fragrant.
Build the Stew š²:
Stir in the chopped roasted green chilies, tomatillo salsa, cumin, and oregano.
Return the pork to the pot and pour in the chicken broth. Stir to combine.
Simmer š„:
Bring the stew to a boil, then reduce the heat to low. Cover and simmer for 1Ā½ to 2 hours, or until the pork is tender and the flavors have melded together.
Serve š“:
Ladle the stew into bowls and garnish with fresh cilantro and a squeeze of lime juice. Serve with warm tortillas or over steamed rice.
āØ Pro Tip: For extra heat, add a diced jalapeƱo or serrano pepper while sautĆ©ing the onion. This stew tastes even better the next day! š„³
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