Green Chili Pork Stew

• 4 pounds boneless pork shoulder, cut into 2 large steaks
• 3 teaspoons salt, divided
• 3/4 teaspoons fresh black pepper, divided
• 2 tablespoons canola oil
• 1 large yellow onion, diced
• 2 poblano peppers, seeded and diced
• 2 Anaheim or Cubanelle peppers, seeded and diced
• 4 (4-ounce) cans mild green chilies
• 6 cloves garlic, roughly chopped
• 10 medium tomatillos
• 1 tablespoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried oregano, preferably Mexican oregano
• 5 cups chicken stock
• 1 bay leaf
• 1 pound Yukon Gold potatoes, peeled and diced
• 3 tablespoons fresh lime juice
• 2 tablespoons agave syrup
• Chopped cilantro
• Fresh corn tortillas

Season pork all over with 2 teaspoons salt and 1/2 teaspoon pepper. Heat canola oil over medium heat in a 5 1/4 qt. deep Dutch Oven. Once hot, sear the pork steaks until well-browned on both sides. Remove to a plate and set aside. Once pork is cool enough to handle, cut into 1 1/2-inch cubes. Set aside.

Preheat oven to 300 F.

Add onion, poblano peppers and Anaheim or Cubanelle peppers to the Dutch oven. Cook slowly until soft and translucent. Add canned chilies, garlic and tomatillos, and cook until the tomatillos begin to release their liquid. Season with cumin, coriander, oregano, 1 teaspon salt and 1/4 teaspoon black pepper. Add chicken stock, stir and bring to a simmer. Cook 10 minutes or until tomatillos are soft.

Blend with an immersion blender until about half of the stew is smooth, but some chunks remain. Return the pork to the stew and add the bay leaf. Cover with lid and cook in the oven for 2 hours, until pork is very tender.

Remove the stew from the oven and skim any fat from the top. Add potatoes and stir well, then bring to a simmer on the stovetop. Cook 15 to 20 minutes or until potatoes are tender. Season with lime juice, agave and additional salt if needed. Serve with corn tortillas and chopped cilantro.