Pork, Tomatillo, and Charred Green Chili Stew | TASTE

Ingredients

• 3 lb pork butt, diced into 1-1/2 inch cubes
• 3 tbsp salt, divided
• 1 tsp MSG, divided
• ¾ lb Anaheim chiles, preferably from the Hatch Valley
• 1 white onion, peeled and sliced into 1-inch rounds
• 1 tbsp vegetable oil
• 1 qt low-sodium chicken stock
• 1 lb tomatillos, husks removed, flesh cut into quarters
• 1 head garlic, peeled
• 1 bunch cilantro, stems and tops separated and washed
• 1 lime