- 4 poblano peppers, or 2 green peppers
- 1 bunch coriander, (cilantro)
- 3 cloves garlic, minced
- 1 1/2 teaspoons salt
- 2 pounds boneless pork shoulder, 3/4 inch pieces
- 2 medium onions, finely chopped
- 3 serrano pepper, seeded and chopped or jalapeno
- 1 teaspoon ground cumin
- 1/4 teaspoon ground red pepper, (cayenne)
- 2 pounds tomatillos, husked and rinsed, cut in quarters
- 16 ounces whole kernel corn, drained
- warm flour tortillas
Preheat broier. Line broiling pan (without rack) with foil. Place poblanos or green peppers in pan and broil at closest position to source of heat, turning occasionally, until charred all over, about 15 minutes. Wrap foil around poblanos and allow to steam until cool enough to handle. Remove and discard skin and seeds; cut poblanos into 1-inch pieces.
Turn oven to 325 deg F. Chop enough cilantro leaves and stems to measure 1/4 cup; chop and reserve another 1/4 cup cilantro leaves for garnish. On cutting board, mash garlic to a paste with salt. Transfer garlic mixture to heavy 5-quart Dutch oven with cilantro leaves and stems, pork, onions, serranos, cumin, and ground red pepper. Toss to combine. Cover and bake 1 hour.
Stir in roasted poblanos and tomatillos. Cover and bake 1 1/2 to 2 hours longer until meat is very tender. Skim fat. Stir in corn; heat through. Sprinkle with reserved cilantro and serve with warm tortillas.