Ingredients

• ●1 poblano pepper
• ●1 jalapeño pepper
• ●½ yellow onion
• ●1 clove garlic
• ●½ pound pork shoulder
• ●1 cup chicken broth
• ●½ teaspoon ground cumin
• ●½ teaspoon dried oregano
• ●1 tablespoon vegetable oil
• ●to taste salt
• ●to taste pepper

Instructions

1. 1Place the poblano and jalapeño peppers under a broiler, turning occasionally, until the skins are blackened and blistered. Remove from the broiler and place in a bowl covered with plastic wrap. Let them steam for 10 minutes, then peel off the skins, remove the seeds, and chop the peppers.
2. 2Heat the vegetable oil in a pot or saucepan over medium-high heat. Season the pork with salt and pepper. Sear the pork cubes until browned on all sides. Remove the pork from the pot and set aside.
3. 3Add the chopped onion to the pot and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
4. 4Add the roasted peppers, seared pork, chicken broth, cumin, and oregano to the pot. Bring to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, or until the pork is tender.
5. 5If the chili is too thick, add a little more chicken broth. If it's too thin, simmer uncovered for a bit to reduce the liquid.
6. 6Taste and adjust the seasoning with salt and pepper as needed.
7. 7Ladle the green chili into a bowl and garnish with your favorite toppings, such as shredded cheese, sour cream, cilantro, and a squeeze of lime.