1 pound tomatillos
1 4 1/2-oz. canned chopped green chiles
1 fresh Serrano pepper
1 pound small red or fingerling potatoes, cut into quarters
2 tablespoons olive oil
2 cups chicken broth
1 1/2 pounds boneless pork shoulder, cut into 1-inch cubes
minced fresh cilantro for garnish
1 medium white or yellow onion, minced
1 lime, cut into quarters
1 clove garlic, minced
Peel the husks off the tomatillos and remove the seeds and ribs of the Serrano pepper to reduce its heat if desired. Pulse the tomatillos and Serrano pepper in a small food processor until coarsely pureed. Set aside.
Heat the olive oil in a deep, heavy-bottomed 12-inch skillet over medium heat until shimmering. Add the pork and sear in batches if necessary, making sure not to crowd the pan.
Return all the pork to the pan. Add the onion and garlic and cook, stirring, for a minute to mop up the browned bits on the bottom of the pan.
Add the pureed tomatillos and Serrano pepper, the canned chiles, potatoes and chicken broth, and stir to combine.
Bring the stew to a gentle boil, then cook for about 15 minutes, until the potatoes are tender. The stew will darken in colour and thicken slightly in texture.
Squeeze fresh lime and sprinkle minced cilantro over each serving for garnish. Serve with crusty bread or rice, if desired.