Prepare the Ingredients

1. Roast the Chilies and Tomatillos: Heat a dry skillet over medium-high heat. Add the tomatillos and green chilies to the skillet and roast them for 5-7 minutes, turning occasionally, until the skin is charred. This step adds smokiness and depth to the sauce.
2. Peel the Garlic: Add the garlic cloves to the skillet for the last 1-2 minutes of roasting to lightly char them.
3. Blend the Sauce: Once the tomatillos, chilies, and garlic are roasted, transfer them to a blender. Add a small amount of chicken broth and blend until smooth. Season with salt and pepper to taste.

Cook the Pork

1. Brown the Pork: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the pork cubes in batches, browning them on all sides. Remove the pork and set it aside.
2. Sauté the Onion: In the same pot, add the chopped onion and sauté for 3-5 minutes until softened and slightly golden.
3. Add the Garlic: Stir in the minced garlic and cook for another 30 seconds until fragrant.

Combine Everything

1. Simmer the Pork: Return the browned pork to the pot and pour in the roasted green sauce. Add the cumin, oregano, and chicken broth. Stir to combine and bring to a simmer.
2. Simmer Low and Slow: Reduce the heat to low and cover the pot. Let the pork simmer for about 1 to 1.5 hours, or until the pork is tender and the sauce has thickened. Stir occasionally to ensure even cooking.

Finish and Serve

1. Adjust the Seasoning: Taste the Chile Verde and adjust the seasoning with more salt, pepper, or cumin if needed.
2. Garnish: Serve the Chile Verde hot, garnished with fresh cilantro and lime wedges. It’s perfect over rice, tucked into warm tortillas, or served with a side of beans.