Loca's Pork Green Chile Recipe – Sunset Magazine

Ingredients

• 10 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
• 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*