10 minutes. Transfer to the food processor, along with
any juices. Add half of the cilantro and pulse the mixture
until roughly pureed but not smooth, about 8 to 10 short
pulses. Season to taste with salt and pepper.
Adjust an oven rack to the middle position and preheat
the oven to 225°F. Heat the remaining 2 tablespoons oil
in large Dutch oven over high heat until smoking. Add
half of the pork and cook, without moving it, until well
browned, about 3 minutes. Stir and continue cooking,
stirring occasionally, until well browned on all sides. Add
the remaining pork and the onion and cook, stirring
frequently and scraping up any browned bits from the
bottom of the pot, until the onions are softened, about 4
minutes. Add the cumin and cook, stirring until fragrant,
about 1 minute.
- Add the chicken stock and pureed chile mixture and stir
to combine. Bring to a boil, cover, and transfer to the
oven, leaving the lid slightly ajar. Cook until the pork
shreds easily with a fork, about 3 hours. - Return the pot to the stovetop and skim off and discard
any fat. Adjust the liquid to the desired consistency by
adding water or boiling it to reduce. Stir in the remaining
cilantro and season to taste with salt. Serve, or for best
results, let the chili cool and refrigerate overnight, then
reheat to serve. Serve with some or all of the suggested
garnishes, along with warm tortillas.