Mexican Pork Chili Recipe | Tyler Florence | Food Network

Ingredients

• 3 pounds boneless pork shoulder
• Kosher salt and freshly ground black pepper
• 1 tablespoon toasted fennel seeds, ground
• 3 tablespoons ground cumin
• Extra-virgin olive oil
• 15 whole tomatillos, husked
• 3 poblanos
• 2 white onions, quartered
• 4 garlic cloves, peeled
• 1 bay leaf
• 2 limes, halved
• 1 big bunch fresh cilantro
• 1 quart low-sodium chicken stock
• 1 cup masa harina, to tighten it up
• Crispy fried tortilla strips, fresh corn tortillas cut into strips and deep fried in vegetable oil
• Mexican crema, store-bought with lime zest
• Shaved radishes, radishes shaved vertically on a mandoline
• Crumbled queso fresco
• 2 limes, each cut into 8 wedges