Slow-Simmered Chili Verde with Spanish Rice and Pork - My Home Made Recipe

Ingredients

• 2 1/2 lb (1.1 kg) pork shoulder, trimmed and cut into 1 1/2-inch cubes
• 1 1/2 teaspoons kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 2 tablespoons neutral oil, divided
• 1 1/2 lb (680 g) tomatillos, husked and rinsed
• 2 poblano peppers
• 1 jalapeño pepper, stemmed
• 1 serrano pepper, stemmed
• 1 medium white onion, quartered
• 5 garlic cloves, unpeeled for roasting
• 1 cup (240 ml) low-sodium chicken broth, plus more as needed
• 1/2 cup packed fresh cilantro
• 1 teaspoon ground cumin
• 1 teaspoon dried Mexican oregano
• 1 bay leaf
• 1 tablespoon fresh lime juice
• 1 1/2 cups (285 g) long-grain white rice
• 2 tablespoons neutral oil
• 1/4 cup finely chopped white onion
• 2 garlic cloves, minced
• 1/2 cup (120 ml) tomato sauce
• 2 1/2 cups (600 ml) low-sodium chicken broth
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 2 tablespoons chopped cilantro, for serving
• Lime wedges and warm corn tortillas, for serving