Pork & Tomatillo Stew (Chile Verde)

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2 pounds tomatillos

1 teaspoon cumin seeds

4 tablespoons canola, grape or other vegetable oil

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

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 onion, chopped

4 cloves garlic, minced

2 fresh poblano or Anaheim chiles, seeded and chopped

4 fresh Serrano chiles, seeded and chopped

2 to 4 cups chicken broth

1/3 cup coarsely chopped cilantro leaves

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