Smoked Pork Chili Verde Recipe :: The Meatwave

Ingredients

• For the Pork
• 1 tablespoon kosher salt
• 2 teaspoons dark brown sugar
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano, preferably Mexican
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon ground coriander
• 1/2 teaspoon chipotle powder
• 4 pounds pork shoulder, cut into 2-inch cubes
• 1-2 chunks of medium smoking wood, such as oak or pecan
• For the Chili Sauce
• 4 poblano peppers
• 3 Anaheim peppers
• 2 jalapeño peppers
• 2 pounds tomatillos, husks removed and halved horizontally
• 2 cups loosely packed cilantro leaves
• 2 tablespoons canola oil
• 1 1/2 cups finely diced white onion (about 1 large)
• 2 tablespoons finely minced garlic (about 6 medium cloves)
• 2 teaspoons dried oregano, preferably Mexican
• 1 quart homemade or store-bought low-sodium chicken stock
• Kosher salt
• 1 tablespoon freshly squeezed lime juice