Crispy Pork-Stuffed Anaheim Chiles

• 4 pounds boneless pork shoulder, trimmed and cut in 2-inch pieces
• 1 tablespoon coarse salt
• 12 large Anaheim chiles
• 12 ounces Monterey Jack cheese, grated (about 3 1/2 cups)
• Quick Purple Tomatillo Sauce (recipe follows)
• Fresh cilantro sprigs, for garnish
• Flour tortillas, warmed, for serving
• 10 small purple or green tomatillos (about 10 ounces total), husked and washed
• 1/2 small onion, coarsely chopped
• 2 jalapeno peppers, coarsely chopped
• 6 sprigs fresh cilantro, leaves only
• 1 1/2 teaspoons coarse salt
• (makes about 2 cups)

1. Place pork in a large, heavy pot.
2. Sprinkle with salt.
3. Add water to cover.
4. Bring to a boil.
5. Reduce to a simmer.
6. Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat).
7. Set aside.
8. Preheat the oven to 375F.
9. Place chiles directly over the flame of a gas-stove burner on high heat.
10. Roast, turning with tongs, until blackened all over.
11. (Alternatively, broil chiles on a baking sheet, turning, until skin has charred.)
12. Transfer chiles to a large bowl, and cover immediately with plastic wrap.
13. Set aside to steam, about 15 minutes.
14. Peel chiles; discard skins.
15. With stems intact, slit each chile lengthwise; carefully remove seeds and veins.
16. Place, slit side up, on a baking sheet.
17. Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork.
18. Sprinkle chiles with the remaining 2 cups cheese.
19. Spoon 1 tablespoon tomatillo sauce over top of each chile.
20. Bake 15 minutes.
21. Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.
22. Put the tomatillos in a medium saucepan; cover with water by 1 inch.
23. Bring to a boil, then reduce to a simmer.
24. Cook 4 minutes.
25. Drain, reserving 1/2 cup cooking liquid.
26. Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.
27. Refrigerate in an airtight container up to 3 days.

pork shoulder, coarse salt, chiles, cheese, purple, cilantro, flour tortillas, purple, onion, peppers, cilantro, coarse salt

Taken from www.epicurious.com/recipes/food/views/crispy-pork-stuffed-anaheim-chiles-392612 (may not work)