Pork & Chile Verde Burritos

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4 fresh poblano chiles

1 1/2 pounds boneless pork butt or pork shoulder, cut into 2-inch cubes

1 tablespoon extra virgin olive oil

1/4 cup chopped onion

4 garlic cloves, minced

6 fresh tomatillos, papery covering removed, flesh coarsely chopped

1 cup chicken broth

4 cups water

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon cayenne pepper

2 tablespoons fresh oregano leaves

2 jalapenos, seeded and minced

2 tablespoons chopped cilantro

Flour tortillas, warmed

1 cup crumbled queso fresco or grated Monterrey Jack cheese

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