- 3 lb pork shoulder, cut into 1"-2" cubes
- Salt and freshly ground pepper
- 7 Tbsp vegetable oil, divided
- 1 onion, chopped
- 5 cloves garlic, minced
- 1/2 tsp cumin
- 1/2 tsp dried Mexican oregano
- 2 cups lower sodium chicken broth
- 4 lb green chiles, roasted, peeled, and chopped
- 8 tomatillos, roasted, husks removed, and chopped
- 2 bay leaves
- 1/2 cup chopped fresh cilantro
- 1/2 cup all-purpose flour
Adjust oven rack to lower middle and preheat to 325°.
Pat pork dry with paper towels and season generously with salt and pepper.
In a Dutch oven over medium-high heat, add 1 tablespoon oil. Add half of pork cubes and cook without moving until one side is well-browned, about 4 minutes. Stir pork pieces and continue cooking until browned on most sides. Transfer pork to a large bowl. Add 1 tablespoon oil and repeat process with remaining pork.
In the now-empty Dutch oven over medium heat, add 1 tablespoon oil. Add onion and a pinch of salt and cook until softened, about 5 minutes. Add garlic, cumin, and oregano and cook until fragrant, about 1 minute. Add broth, scraping up browned bits on pan bottom. Add chiles, tomatillos, bay leaves, and cilantro. Reduce heat to low, cover pot, and let simmer, about 5 minutes.
Meanwhile, in a medium saucepan over medium-high heat, add remaining 4 tablespoons oil. Add flour and stir constantly until mixture is the color of peanut butter. Remove from heat.
Remove Dutch oven from heat and uncover. While stirring constantly, slowly add flour mixture to chile mixture.
Add pork to Dutch oven, cover, and put in oven. Cook until pork is tender, about 2½ hours. Adjust seasonings with salt and pepper.