Slow Cooked Pork Stew with Tomatillos, Mushrooms and Potatoes - Rick Bayless

Ingredients

• 3 fresh poblano chiles
• 1 medium white onion, cut into 1/4-inch thick rounds
• Salt
• 1 1/4 pounds small (B size) Yukon Gold potatoes, quartered
• 3 pounds boneless pork shoulder, trim off excess fat, cut into large chunks (about 2 pounds after trimming)
• 1/3 cups epazote leaves (loosely packed) OR 1 cup (loosely packed) cilantro leaves
• 1 1/4 pounds (8 to 10 medium) fresh tomatillos, husked, rinsed and sliced 1/4-inch thick
• 1 ounce dried porcini mushrooms