Preparation

• Adjust oven rack 6 inches from top broiler. Rinse tomatillos, remove husks and stems. Cut peppers in half, remove seeds and stems. Line a large sheet pan with foil and place tomatillos, poblanos, jalapeños, and onions on it. Drizzle with 1 tablespoon olive oil, gently toss, and broil on High for 8 mins. Flip each item and cook for 7 mins. Remove and let cool.
• While veggies broil, cut pork into cubes. Season with ½ teaspoon salt and sprinkle 1 tablespoon Adobo spice over the pork. Heat a large pot on Med-High. Add 1 tablespoon olive oil, then the pork. Brown meat for ~5 mins, stir, and add 1 more tablespoon Adobo spice. Cook for another ~5 mins. Reduce heat to Med-Low.
• Once roasted veggies cool enough to touch, place them in a blender with garlic. Blend until smooth. Pour the blended sauce and water over the pork in the pot. Stir and simmer pork mixture for ~2 hrs.
• Add ½ teaspoon of salt and lime juice to the pot. Stir. Serve in bowls with tortillas on the side or steamed rice. Garnish with cilantro leaves and extra lime wedges.