Pork and Green Chile Stew

Ingredients

• 5 pounds boston butt pork shoulder boneless fat trimmed cut into 1 1/2-inch pieces
• 2 tablespoons butter 
• 1.5 cups chicken broth 
• 0.3 cup cilantro leaves fresh chopped
• 4 cloves garlic minced
• 1 teaspoon ground cumin 
• 15.5 ounce hominy drained and rinsed canned
• 1 tablespoon jalapeno minced
• 1.5 cups onions chopped
• 1 cup poblano pepper chopped
• 1 teaspoon salt 
• 16 ounce tomatillo salsa 

Equipment

• frying pan
• oven
• pot
• dutch oven

Directions

1. Preheat the oven to 325 degrees F.
2. In a large oven-safe Dutch oven, melt the butter over medium-high heat.
3. Sprinkle the salt and cumin over the pork. Working in batches, add the pork to the pan and brown on all sides, about 5 minutes per batch.
4. Remove and set aside.
5. In the same pot, add the onions, poblano pepper, jalapeno and garlic, and cook until the onion softens, about5 minutes. Stir in the chicken broth, salsa, hominy and pork.Cover and bake until the pork is tender, about1 hour and 20 minutes. Skim any fat from the top. Stir in the cilantro and serve.