1 1/2 lbs fresh green chile peppers
8 oz tomatillos
2 tbsp bacon grease, lard, or canola oil
3 1/2 lbs pork shoulder, excess fat removed, cut into 1/2-inch pieces
1 large yellow onion, chopped
5-6 large cloves garlic, minced
1 tbsp ground cumin
1 tsp dried Mexican oregano
2 bay leaves
2 tbsp cider vinegar
4 cups chicken stock, plus more as needed
3/4 lb russet, yukon gold, or white potatoes (about 3 medium potatoes)
Kosher salt and freshly ground black pepper
Fresh cilantro for garnish
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Place an oven rack a few inches from the broiler. Arrange the peppers on a sheet pan and cook, turning occasionally, until charred on all sides,15 to 20 minutes. Wrap the peppers tightly with aluminum foil in three to four bundles to steam.
While the peppers are steaming, arrange the tomatillos on the sheet pan and broil until charred, flipping once, 5 to 10 minutes. Peel and remove the skins, stems, and seeds from the peppers. Chop the peppers and tomatillos and set aside.
Heat a few tablespoons of bacon grease in a large Dutch oven over high heat until sizzling. Pat pork dry with paper towels and season with salt and pepper. Working in three to four batches (do not crowd the pan) cook pork until browned on all sides, 3 to 4 minutes. Remove with a slotted spoon and transfer to a large bowl. Continue browning the remaining pork.
Reduce heat to medium. Add the onions and cook until soft and translucent, 5 to 7 minutes. Add the garlic, cumin, oregano, and bay leaves and stir to incorporate, about 1 minute. Add cider vinegar to the pot and increase heat to high to deglaze the pan; scrape up any leftover browned bits from the bottom of the pan.
Pour in the chicken stock and reserved peppers and tomatillos. Bring to a boil. Reduce heat, cover, and simmer until the pork is fork-tender, 2 to 2 1/2 hours. (It can also be cooked in an 325°F oven.)
Peel and dice the potatoes. Add to the stew and cook until tender, 30 to 40 minutes. Season stew with additional salt and pepper to taste.
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