Paleo Loca's Pork Green Chile

By ROBandSEAN

Ingredients

• fresh New Mexico or Anaheim green chiles, or 1 lb. thawed frozen New Mexico green chiles
• 5 poblano chiles
• 2 jalapeño chiles
• 6 medium tomatillos, husked and rinsed well in warm water, then dried
• 1 large white onion, halved and peeled
• 6 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
• 1 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*

Details

Servings 5
Cooking time 210mins
Adapted from myrecipes.com

Preparation

Step 1

Preheat a grill to medium heat (350° to 400°). 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.
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.
Stem chiles, but don't peel or seed them.
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 occasion­ally, 5 to 8 minutes to blend flavors.

Add stock, cover pot, and bring to a boil; then reduce heat to maintain a simmer. Simmer 20 minutes, covered.
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.
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.
Ladle into bowls and top with goat cheese, radishes, pepitas, and chopped cilantro. Serve with tortillas.