Anti Inflammatory Whole30 Pork Chili Verde

• 2 ½ lb boneless pork shoulder, cut into 1 ½-inch cubes
  Required swap

  Consider using boneless skinless chicken thighs instead.

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  Chef's tip

  Use the same weight of boneless chicken thighs and cut them as directed. For thin slices, skewers, stir-fries, or frying, cook to 165°F (74°C). For covered braises, cook about 45 minutes; for a slow cooker, use 3 to 4 hours on low.
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  1 ½ tsp kosher salt, plus more to taste
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  ½ tsp black pepper
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  2 tbsp avocado oil, divided
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  1 lb tomatillos (about 10 medium), husked and halved
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  2 poblano peppers, halved and seeded
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  2 anaheim chiles, halved and seeded
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  1 jalapeño, halved (seeds removed for less heat, kept for more)
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  1 medium white onion, roughly chopped
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  4 garlic cloves, smashed
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  1 tsp ground cumin
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  ½ tsp dried oregano
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  2 cups chicken broth
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  ¼ cup fresh cilantro leaves, roughly chopped
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  2 tbsp fresh lime juice (from about 1 lime)
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For serving

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  1 avocado, sliced (optional)
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  fresh cilantro sprigs, for serving (optional)