4lbbone-in pork butt/shoulder, trimmed of excess fat and cut into 1-inch cubes
Kosher salt & ground black pepper, for seasoning
1large onion, roughly diced
2jalapenos, seeds and ribs discarded, the rest minced
126 oz can pureed or crushed tomatillos (or, if you can’t find them, buy ~2 lbs fresh tomatillos, husk them, boil for a few minutes in a pot of water until they turn dark green and become tender, then puree)
1bunch cilantro, chopped, divided in half for two uses
Liberally season the cubed pork with salt and pepper. Heat the oil in a large dutch oven over high heat until shimmering. Add the pork and cook for about 15 minutes, stirring occasionally, until well browned on all sides. Remove with a slotted spoon and set aside.
In the same pot, reduce the heat to medium, add the onion and jalapeno. Saute for 5 minutes until the onions are just starting to get soft but not yet browning. Add the tomatillo puree, oregano, cumin, half of the cilantro, and the chicken broth. Stir to combine. Add the pork back to the pot and bring to a boil. Reduce the heat to low, cover, and simmer for 60 minutes.
After about 30 minutes, preheat the oven to 400 degrees.
When there is about 15 minutes left for the soup to simmer, wrap the stack of tortillas in foil and place in the oven to warm.
After the soup has simmered for 60 minutes, add the beans and simmer for 5 more minutes until heated through. Remove from the heat & serve in deep bowls, sprinkled with cilantro, monterey jack cheese, sour cream, and fresh lime juice. Serve with warm tortillas. (I like to rip up the tortillas and stir them into the stew.) Enjoy!
Pork and Lima Bean Chile Verde by dietitian Erica Julson (https://www.ericajulson.com/pork-chile-verde/)