For the pork

Cup of Yum
1. Heat the oil in a large oven safe pot over medium heat.
2. Season the pork pieces with salt and pepper.
3. Place half of the pork in the pot. Cook for 3-4 minutes on each side or until browned.
4. Remove the pork from the pot. Repeat the process with the remaining pork.
5. Return all the pork back to the pot. Discard excess fat, leaving 1 tablespoon of fat in the pan.
6. Add the onion to the pan and cook for 4-5 minutes or until softened. Add the garlic and cook for 30 seconds. Season the vegetables with salt and pepper.
7. Stir in the cumin and oregano.

For the sauce

1. Preheat the broiler. Coat a sheet pan with cooking spray.
2. Place the tomatillos, poblano peppers and jalapeno peppers on the sheet pan.
3. Broil for 5-7 minutes or until vegetables are tender and charred.
4. Place the peppers in a plastic bag and seal. Let the peppers sit in the bag for 4-5 minutes. This will make the skins a lot easier to remove.
5. Take the peppers out of the bag and peel off the skins.
6. Place the tomatillos, peppers, cilantro, salt, pepper and chicken broth in a blender. Blend until smooth.

For the stew

1. Preheat the oven to 325 degrees F.
2. Pour the sauce into the pot with the pork and onions. Stir to combine.
3. Bring to a simmer over medium heat. Cover the pot and place it in the oven.
4. Cook for 2 1/2 - 3 hours or until pork is tender.
5. Place the stew into bowls. Add toppings as desired, then serve.