Make a big pot of green chili simmered with savory chunks of pork and potatoes to feed the whole family. This rich, hearty green chili is perfect to warm you up on a cold day.
Trim the excess fat and fat cap from 3 pounds boneless pork shoulder. Dice the meat into bite sized chunks, about ¾"-1". Season with 1 teaspoon kosher salt and ½ teaspoon black pepper.
In a large (6-8 quart) Dutch oven, heat 1 tablespoon olive oil over medium high heat. Brown the pork in the pot in batches.
Add 1 large yellow onion, chopped, 1 stalk celery, chopped and 2 large cloves garlic, minced. Cook for 3-5 minutes until the vegetables are softened and aromatic.
Stir in 2 teaspoons cumin, 1½ teaspoons chili powder, 1 teaspoon paprika, 1 teaspoon oregano and cook for an additional 3-5 minutes until the pork is very fragrant and most of the liquid has evaporated.
While the pork simmers, cut ½ pound tomatillos into quarters and transfer to a mini food processor. Pulse several time until finely chopped.
Add 1 cup fire-roasted hatch chiles, 3 poblano peppers and the chopped tomatillos to the pot and stir to combine. Pour 4 cups chicken stock from rotisserie chicken into the stew and bring to a boil. Reduce the heat to a simmer and cover the pot with the lid set askew so that steam can escape. Simmer the stew for about one hour.
Add ½ pound small yellow potatoes and the remaining teaspoon of kosher salt. Simmer for half an hour with the lid slightly askew, stirring occasionally to prevent the bottom of the pot from scorching.