Green Pork Chili

Heat a generous amount of oil in a large cooking vessel over extremely high heat until it reaches the point where it appears to be almost on fire. Add pork cubes in a single layer, making sure they are not overlapping. Allow them to sear on one side for approximately 4-5 minutes, or until they develop a deep brown color. Use your hands to gently mix the pork cubes and flip them over to sear on the other side, taking another 4-5 minutes. Add sliced onions and a pinch of kosher salt to the pot, stirring constantly until they become translucent and fragrant, roughly 4 minutes. Introduce dried oregano, ground cumin, ground coriander, and a pinch of cayenne pepper into the pot, stirring to combine. Reduce the heat to a low simmer.

Cut tomatillos into quarters and place them in a food processor with diced chili peppers, minced garlic, and chopped cilantro. Add chicken stock to the mixture and blend on and off until the ingredients start to break down, then continue blending until you achieve a smooth sauce-like consistency, about 30 seconds.

Mix the blended sauce with the pork mixture. Add another pinch of kosher salt and a bay leaf to the pot, stirring to combine. Increase the heat to extremely high and bring the mixture to a rolling boil. Gradually reduce the heat to a low simmer, maintaining a steady and gentle flow of heat for approximately 1 hour. Add diced potatoes, an additional pinch of kosher salt, and black pepper to the pot. If the mixture has reduced significantly, adding more broth will help cover the potatoes. Simmer until the pork and potatoes are tender, taking around 45 minutes to 1 hour.

Garnish individual servings with a dollop of sour cream, some pickled red onions, and chopped cilantro.