Pork with Roasted Tomatillos, Poblanos and Potatoes - Rick Bayless

Ingredients

• 1 large fresh poblano chile
• 4 garlic cloves, unpeeled
• 1-2 fresh serrano chiles,
• 1 pound (6 to 8 medium) tomatillos, husked and rinsed
• 1 small white onion, sliced ½ inch thick
• Salt
• 1 1/2 pounds (about 10) small red- or white-skin boiling potatoes (I like ones that are about 1 inch across; if they’re larger I cut them in halves or quarters)
• 1 cup chicken broth, pork broth, vegetable broth or water
• 1 sprig fresh epazote,
• Vegetable oil, olive oil, bacon drippings or fresh-rendered lard
• 1 1/2 pounds well-trimmed pork loin roast OR 1 ½ pounds well-trimmed pork shoulder cut into 2-inch cubes (often labeled “pork for stew” in the meat case)