Directions:

Preheat the broiler to high.

After you wash and slice the pork, transfer it to a large bowl. In a small bowl combine the 2 tsps. of salt, 2 tsps. of granulated garlic and 1 tsp of pepper. Add seasoning to the pork and toss to combine. Set it aside.

Remove the stems and seeds from the large peppers, Remove only the stems from the jalapeños. Place peppers on a baking sheet lined with a wire rack. On a separate baking sheet, lay the tomatillos, cut side down. Also add half of the onion sliced into thick half moons and 6 cloves of garlic with skins on. Dice the remaining onion and mince the remaining garlic. Set it aside.

When ready, place both baking sheets under preheated broiler. Broil the peppers for 15 minutes, flipping them over halfway through cooking time. Check the tomatillos, onion, and garlic after 10 minutes. You are looking for some blackening. Remove from the oven.

Remove peppers after 15 minutes. Cover with kitchen towel and let sit for 10 minutes.

In a large heavy pot, preheat 1/3 cup pork lard (or oil) at medium heat for 3-4 minutes. Sear and brown the pork, in batches, for 6 minutes each time. Transfer to a clean bowl as you brown the pork. Avoid overcrowding or the pork will just steam and not brown.

Transfer all the browned pork back into the large pot still at medium heat. Add the reserved diced onion and minced garlic. Sauté for 5 minutes. To the pork, pour in 3 cups of water. Cover with lid ¾ of the way and continue cooking for 45 minutes or until pork is fork tender.

While the pork cooks, remove all the blistered skins from the peppers. Slice the poblano into strips and set aside. Roughly chop the remaining peppers and transfer them to the blender. Also, to the blender, add the roasted onion, tomatillos, peeled garlic, handful of cilantro, 2 cups of water, and salt to taste. Blend on high until smooth.

Pour sauce into the pot with the pork. Stir well to combine. When it comes to a simmer, taste salt. In the molcajete or mortar, crush the cumin seeds and oregano. Pour in ¼ c of water and stir with wooden spoon to combine. Pour this into the pot with the pork. Add the bay leaves. Cover partially and continue cooking at a steady gentle simmer for 40 minutes or until pork is fall apart tender.

Fry the washed and cubed potatoes in ¼ cup of preheated oil at medium heat for 10 minutes or until golden on most sides. Season lightly with salt and pepper. Fold the potatoes and reserved poblano into the pork during the last 15 minutes of cooking time. Serve chile verde with rice, beans, and warm tortillas.

Notes

Tips- Adding fried potatoes at the end will bump up the servings, but if you prefer you can add an extra 1 ½ lbs. of pork riblets .