Pork with Roasted Poblano Peppers

Steps

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1. 1
   Place the pork in a pot with a little water and bay leaves. Bring to a boil and simmer until the meat becomes tender and the liquid reduces, allowing the meat to brown.
   ▶ ≈0:24
2. 2
   On a comal or griddle, roast 7 poblano peppers over heat until the skin blisters and blackens.
   ▶ ≈0:49
3. 3
   In a separate pot on the same heat source, cook the tomatoes, jalapeños, serranos, and a piece of onion with water until very tender.
   ▶ ≈1:15
4. 4
   Remove the roasted poblanos and let them rest for 10–15 minutes. Once cool, peel off the blackened skin, remove seeds and white membrane, then cut into rajas (strips).
   ▶ ≈2:01
5. 5
   Grind the 3 garlic cloves, handful of cumin seeds, and handful of black peppercorns together. Add a little water to form a paste.
   ▶ ≈2:26
6. 6
   Once the pork begins to brown, add halved onions and sauté together until golden.
   ▶ ≈3:42
7. 7
   Add the ground spice paste to the browned pork and onions, stirring well to combine.
   ▶ ≈4:19
8. 8
   Blend the cooked tomatoes and chiles in a blender or food processor with a pinch of salt and a little water until smooth.
   ▶ ≈4:40
9. 9
   Pour the blended chile-tomato sauce into the pot with the pork, add the poblano rajas, and simmer for a few minutes until well combined.
   ▶ ≈5:13
10. 10
    Taste and adjust seasoning as needed. Serve hot with warm tortillas.
    ▶ ≈5:54