Latin Pork & Tomatillo Stew
4 poblano chilies
1 bunch cilantro, chopped, divided
1 green bell pepper, chopped
3 garlic cloves, minced
1 1/2 tsp. salt
2 lbs. boneless pork shoulder, cut into 3/4-inch pieces
2 medium onions, finely chopped
3 serrano chilies, seeded and minced
1 tsp. cumin
1/4 tsp. cayenne
2 lbs. tomatillos, husked, rinsed, and each cut into quarters
1 can (16 oz). corn, drained
Preheat your broiler to High and line a broiling pan with foil. Place the poblanos on the pan and broil close to the source of the heat, turning occasionally, until charred all over, about 10 minutes. Wrap foil around poblanos and allow to steam until cook enough to handle.
Turn oven to 325 degrees Fahrenheit. In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin, and cayenne. Toss to combine. Cover and bake for 1 hour.
Meanwhile, remove and discard skin and seeds from the poblanos. Cut chilies into 1-inch pieces.
Stir tomatillos and roasted poblanos into the Dutch oven. Cover and bake 1 1/2- 2 hours longer, or until the meat is very tender. Stir in corn and heat through. Sprinkle with reserved cilantro and cotija cheese. Serve with tortillas.