Heat the oil in a large heavy-bottomed pot over medium-high heat. Season the pork with salt and pepper and brown on all sides in batches.
Add the chopped onion to the pot and cook until softened, about 5 minutes.
Stir in the garlic, roasted green chiles, jalapeños, and tomatillos. Cook for 2 to 3 minutes until fragrant.
Pour in the chicken broth and add cumin, oregano, and optional tomatoes if using. Stir well.
Bring to a gentle simmer, then cover and reduce heat to low. Cook for 1½ to 2 hours, stirring occasionally, until the pork is fork-tender and the sauce has thickened.
Taste and adjust seasoning as needed.
Serve hot with warm tortillas, rice, or beans. Garnish with fresh cilantro and a squeeze of lime if desired.
Variations :
Substitute pork with chicken thighs for a lighter version.
Add diced potatoes during the last 30 minutes of cooking for a heartier stew.
Blend part of the sauce for a smoother, thicker consistency.
Tips :
Roast tomatillos and peppers under the broiler until lightly charred for deeper, smokier flavor.
Skim excess fat from the surface if desired for a cleaner finish.
Allow the stew to rest for 10 to 15 minutes before serving to let the flavors fully settle and deepen.
