Directions

• Season the Pork
  Start by seasoning 2 lbs of pork shoulder (or pork butt) with 1½ teaspoons of salt and 6 minced garlic cloves. Mix well to fully coat the meat.
• Add Flour
  Sprinkle 2 tablespoons of all-purpose flour over the seasoned pork and mix again until evenly coated. Set aside.
• Prepare the Sauce
  In a blender, add 6 roasted Anaheim peppers (optionally add jalapeño or serrano pepper for extra spice), a small bunch of cilantro (about 15–17 stems), and 1½ cups of chicken broth. Blend until completely smooth.
• Heat the Pan and Sear the Pork
  Heat a cast-iron skillet on high for about 3 minutes. Add ½ tablespoon to 1 tablespoon of oil, then place the pork pieces into the pan. Reduce heat to medium and sear for 6–8 minutes.
• Add Onion and Peppers
  Add 1 small chopped onion and mix. Allow the onions to cook until translucent, about 2–3 minutes. Add 2 chopped Anaheim peppers, 1 teaspoon ground cumin, and 1 teaspoon black pepper, then mix again.
• Add Blended Sauce and Remaining Broth
  Pour in the blended sauce, along with the remaining chicken broth. Scrape the bottom of the pan to release the browned drippings. Increase heat to high and bring the stew to a vigorous boil.
• Simmer
  Once boiling, reduce heat to medium to medium-low and simmer for 30–35 minutes, stirring periodically.
• Final Touches
  With about 10 minutes remaining, reduce heat to low and add Mexican oregano. Taste and adjust seasoning if needed. Continue simmering until the pork is soft and the sauce is thick.