Puerco en Salsa Verde

Steps

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1. 1
   Prepare the poblano peppers by cutting them in half lengthwise and removing the veins and seeds from the inside.
   ▶ ≈0:06
2. 2
   Place the prepared poblano halves on a hot griddle and flatten them with a press. Once charred, wrap in foil and let rest for 15 minutes to steam.
   ▶ ≈0:19
3. 3
   Peel the charred poblano peppers and add them to a blender.
   ▶ ≈0:38
4. 4
   Quarter the tomatillos and add to the blender along with the jalapeño (roughly chopped), a handful of cilantro, garlic cloves, about a tablespoon of onion, and half a cup of water.
   ▶ ≈0:45
5. 5
   Season with salt and pepper, then blend the mixture with a few pulses until smooth to create the salsa verde.
   ▶ ≈1:04
6. 6
   Quarter the sweet peppers lengthwise, selecting one each of red, orange, and yellow peppers.
   ▶ ≈1:18
7. 7
   Cube the pork loin into approximately half-inch pieces, trimming away excess fat.
   ▶ ≈1:36
8. 8
   Spread the pork cubes on a hot pan and let them brown slightly before stirring. Season generously with salt and pepper.
   ▶ ≈1:56
9. 9
   Pour the salsa verde into the pan with the pork and gently toss to combine.
   ▶ ≈2:10
10. 10
    Add the sweet pepper pieces and continue cooking until the pork is cooked through and everything is well combined.
    ▶ ≈2:22