Green Chili Pork Stew ree Drummond

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Cindy Patten Cardenas

1 pound tomatillos, husked

3 poblano peppers

1 jalapeno pepper, stemmed

1 serrano pepper, stemmed

2 tablespoons olive oil

2 pounds pork shoulder, cut into 1-inch cubes

Kosher salt and freshly ground black pepper

¼ cup all-purpose flour

¼ cup vegetable oil

4 cloves garlic, minced

3 large carrots, chopped

2 yellow onions, chopped

1 tablespoon fresh oregano, minced

1 tablespoon ancho chile powder

2 ½ cups vegetable stock, plus more as needed

2 bay leaves

¼ cup chopped fresh cilantro, plus more for serving

1 lime, juiced, plus lime wedges, for serving

2 cups grated Cheddar

Sour cream, for serving

1 package corn or flour tortillas, for serving

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