2 teaspoons freshly ground cumin, preferably from toasted seeds
12 poblano chilis
3 tablespoons corn oil
2 cups finely chopped yellow onions
4 garlic cloves, chopped
1 boneless pork butt, about 4 pounds, trimmed of fat and cut into 3/4-inch chunks
5 cups chicken stock, homemade or reduced-sodium canned chicken broth
1 1/2 cups tomatillo salsa, homemade or a good-quality purchased brand
Kosher salt
Freshly ground black pepper
12 ounces (4 to 5 medium) red-skinned potatoes, cut into 1-inch chunks
12 ounces (6 medium) carrots, peeled and cut on the diagonal into 1-inch pieces

In a large heavy pot over medium-high heat, heat the oil. Add the onions and garlic; cook, covered, stirring once or twice, for 10 minutes. Stir in the pork. Add the stock, poblanos, salsa, 1 tablespoon salt, 1 tablespoon pepper and the cumin. Bring to a simmer, partially cover, and simmer, stirring occasionally, for 1 hour.

Add the potatoes and carrots, return the stew to a simmer and continue to cook, partially covered, stirring occasionally, until the meat is tender and beginning to fall into shreds, another 40 to 50 minutes. Adjust the seasoning.

The stew can be served immediately or it can be cooled, covered and refrigerated for up to three days.