New Mexico-Style Chile Verde

Steps

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New Mexico-Style Chile Verde

1. Cut the 2 pounds of pork shoulder into 1-inch cubes, then pat them dry with paper towels and season all over with 1½ teaspoons kosher salt and ½ teaspoon black pepper. 8 min
2. Dice the yellow onion and mince the 5 garlic cloves. 5 min
3. Roast the poblano pepper directly over a gas flame or under the broiler, turning occasionally, until charred all over, about 8 minutes, then place in a covered bowl to steam for 10 minutes before peeling, seeding, and chopping. 18 min
4. Peel, seed, and chop the 8 ounces of roasted Hatch green chiles, then combine them with the chopped poblano and set aside. 5 min
5. Husk and quarter the 8 ounces of tomatillos. 3 min
6. Timing-sensitive step. Heat 2 tablespoons vegetable oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, then sear the pork in a single layer (working in 2 batches if needed) for about 4 minutes per side until deeply browned on all sides. 12 min
7. Timing-sensitive step. Transfer the seared pork to a plate, reduce heat to medium, and add the diced onion to the pot; cook, stirring occasionally, for 4–5 minutes until softened and golden at the edges. 5 min
8. Timing-sensitive step. Add the minced garlic, 1½ teaspoons ground cumin, and 1 teaspoon dried oregano to the pot and cook, stirring constantly, for 1 minute until fragrant.
9. Return the seared pork to the pot along with the chopped green chiles, quartered tomatillos, and 2 cups chicken broth; stir to combine and bring to a boil. 4 min
10. Reduce heat to low, cover, and simmer for 45 minutes until the pork is very tender and the stew has thickened; while it simmers, prepare the pickled slaw and warm the tortillas. 45 min
11. Ladle the chile verde into bowls and garnish with ¼ cup roughly chopped fresh cilantro and lime wedges on the side. 2 min

Warm Flour Tortillasbase

1. Heat a dry skillet over medium heat and warm the flour tortillas one at a time for about 30 seconds per side until pliable and lightly toasted, then wrap in a clean kitchen towel to keep warm until serving. 5 min

Pickled Red Onion and Radish Slawside

1. Thinly slice the ½ red onion and 6 radishes (a mandoline works well here) and place them in a medium bowl. 5 min
2. Whisk together 3 tablespoons apple cider vinegar, 1 tablespoon fresh lime juice, 1 teaspoon granulated sugar, and ½ teaspoon kosher salt until the sugar dissolves. 2 min
3. Pour the pickling liquid over the onion and radishes, toss to coat, and let sit at room temperature for at least 20 minutes, turning occasionally, until the onion softens and turns bright pink. 20 min
4. Drain most of the pickling liquid, toss the slaw with 2 tablespoons roughly chopped fresh cilantro, and serve alongside the chile verde. 2 min