Loca'S Pork Green Chile

• 10 fresh New Mexico or Anaheim green chiles, or 1 lb. thawed frozen New Mexico green chiles
• 5 poblano chiles
• 2 jalapeno chiles
• 6 medium tomatillos, husked and rinsed well in warm water, then dried
• 1 large white onion, halved and peeled
• About 6 tbsp. canola oil, divided
• 3 pounds pork shoulder, cut into 1/2-in. cubes
• 6 garlic cloves, gently smashed and peeled
• 1 tablespoon ground cumin
• 1 tablespoon coriander
• 1 tablespoon minced fresh oregano leaves
• About 1 tbsp. kosher salt, divided
• 1/2 teaspoon freshly ground pepper
• 2 qts. low-sodium or homemade chicken stock
• 1 bunch fresh cilantro with stems
• 6 fresh epazote leaves* (optional)
• For topping: 2/3 cup each crumbled fresh goat cheese or queso fresco;
• very thinly sliced red radishes;
• toasted salted pumpkin seeds (pepitas);
• and chopped cilantro
• Warm corn tortillas*

1. Preheat a grill to medium heat (350u0b0 to 400u0b0). Put chiles, tomatillos, and onion in a very large bowl. Drizzle with about 3 tbsp. oil and turn to coat well. Grill vegetables, covered, turning as needed, until softened and charred in spots, about 12 minutes. Let cool.
2. Meanwhile, heat 3 tbsp. oil in a 6- to 8-qt. pot over medium-high heat. In three or four batches, brown pork pieces until golden brown, adding more oil as needed, 20 to 30 minutes. Transfer pork with a slotted spoon to a bowl.
3. Stem chiles, but don't peel or seed them.
4. Return pot to medium heat, add garlic, and cook until pale brown, about 2 minutes. Stir in cumin, coriander, oregano, 1 tsp. salt, and the pepper; let sizzle 1 minute. Stir in grilled vegetables and cook, uncovered and stirring occasion-ally, 5 to 8 minutes to blend flavors.
5. Add stock, cover pot, and bring to a boil; then reduce heat to maintain a simmer. Simmer 20 minutes, covered.
6. In batches, blend vegetables with their liquid, the cilantro, and epazote (if using) until almost smooth. Fill blender no more than half-full and cover blender top with a towel, since hot liquids can spurt up.
7. Pour green chile sauce back into pot, add pork, and simmer, covered, over low heat until pork is very tender, about 1 hour. Season with 2 tsp. salt, plus more to taste.
8. Ladle into bowls and top with goat cheese, radishes, pepitas, and chopped cilantro. Serve with tortillas.
9. *Find epazote, an earthy-tasting, large-leafed herb, at Mexican grocery stores (look for the fresh herb; it has almost no flavor when dried). To warm tortillas, wrap in a kitchen towel and microwave 1 minute.

fresh new mexico, chiles, chiles, water, white onion, canola oil, pork shoulder, garlic, ground cumin, coriander, oregano, kosher salt, freshly ground pepper, chicken, cilantro, epazote, fresh goat cheese, pumpkin seeds, cilantro, corn tortillas

Taken from www.myrecipes.com/recipe/locas-pork-green-chile (may not work)