Sloppy Joes

Roast the 12 Anaheim green chilies over an open flame or under the broiler, turning occasionally, until the skin is blackened and blistered all over.

Place the roasted chilies in a plastic bag or covered bowl for 5 minutes to steam, which will loosen the skin.

Peel away the blackened skin from each chili under cool running water, then remove the stems and seeds.

Cut the peeled chilies into strips and set aside.

Toast the whole cumin in a dry skillet over medium heat for 1 minute until fragrant, then transfer to a bowl.

Pat the 2½ pounds of cubed pork dry with paper towels, then toss with the 1 tablespoon flour and black peppercorns to coat lightly.

Heat oil in a large pot or Dutch oven over medium-high heat, then brown the floured pork in batches, about 3–4 minutes per side, without crowding the pan.

Remove the browned pork and set aside, then add the ½ medium chopped white onion and 2 cloves chopped garlic to the same pot, stirring until softened, about 2 minutes.

Return the pork to the pot, add the toasted cumin, green chile strips, 3 coarsely chopped tomatillos, and ½ cup chicken broth, stirring to combine.

Bring the stew to a boil, then reduce heat to low, cover, and simmer for 60 minutes, stirring occasionally, until the pork is tender.

Taste and adjust seasoning as needed with additional black pepper or salt.

Ladle into bowls and serve hot.