- 2 1/2–3lb pork loin or sirloin roast, cut into 4 equal-sized pieces
- 6 Tbsp flour
- 1 Tbsp salt
- 1 Tbsp pepper
- 4–5 Tbsp canola oil
- 2 onions, diced
- 8 cloves garlic, minced
- 2 tsp cumin
- 1 Tbsp oregano
- 1/8 tsp cinnamon
- 2lb tomatillos, husks removed and cut into quarters
- 3c chicken broth
- 3 anaheim chiles, seeded and roughly diced
- 3 poblano chiles, seeded and roughly diced
- 1 yellow or orange bell pepper, diced
- 2–3 jalapenos, seeded and diced
- 1/2 bunch cilantro
- juice of 2 limes
- To serve: tortillas, cheese, beans, rice, etc. (optional)
- On a shallow plate, combine flour, salt, and pepper. Dredge each piece of the pork with the flour mixture and coat well. Discard any excess flour mixture.
- Heat 4 Tbsp canola oil over medium-high in a large Dutch oven or braising pan. Add the pork and brown well on all sides. Remove pork and set aside.
- Drain all but about 1 Tbsp of the oil from the pot and reduce heat to medium. Add onions to the pot, and cook until onion is translucent, adding a bit more oil if necessary. Add garlic, cumin, oregano, and cinnamon and cook 1 minute longer. Add about 1/4c of the broth and stir to scrape up any browned bits that have stuck to the bottom of the pot.
- Return browned pork to pot. Add tomatillos and the remaining 2 3/4c chicken broth. Cover the pot and bring the mixture up to a boil. Reduce heat to medium-low and simmer 2 hours.
- After 2 hours, add anaheim chiles, poblano chiles, bell pepper, and one jalapeno to the pot and continue simmering for 1 hour more. Taste sauce and add additional salt and pepper as desired.
- Remove pork from the sauce and shred, discarding any fatty bits. Working in batches, puree the sauce and transfer to a large bowl, adding cilantro, lime juice and the remaining 1-2 jalapenos to one of the batches (depending on how spicy you’d like it). After all the batches have been pureed, stir well to combine. (I ended up with almost 3 quarts of salsa)
- Toss some (3/4-1 1/2c) of the salsa with the shredded pork.
- To make burritos, fill tortillas with pork, beans, rice, and cheese as desired, then top burritos with salsa.