Latin Pork & Tomatillo Stew

1. Preheat your broiler to high and line a broiling pan with foil. Place the poblano peppers on the pan and broil close to the source of the heat, turning occasionally, until charred all over. This will take about 10 minutes. Remove pan from oven. Wrap foil around the poblano peppers, set aside and allow them to steam until cook enough to handle.

2. Turn oven to 325 F. In a heavy 5-quart Dutch oven, combine garlic, salt, half of the chopped cilantro leaves, pork, green pepper, onions, serranos, cumin and cayenne. Toss to combine. Cover the pot and bake for 1 hour.

3. Meanwhile, remove and discard skin and seeds from the poblano peppers. Remove the stem and seeds then cut chilies into 1-inch pieces.

4. After an hour of baking remove the Dutch oven from the oven. Stir tomatillos and roasted poblano peppers into the mixture. Cover and bake 1 1/2-2 hours longer, or until the meat is very tender. Then remove the pot from the oven, stir in corn and allow corn to heat through. Sprinkle with reserved cilantro and cotija cheese. Serve with tortillas.