Recipes

To roast chiles, preheat broiler or grill, or place a metal steamer over the open flame of a stovetop. Place chiles under or over the heat and turn every minute or so using tongs until the skin is blackened. It should be charred about 60% and takes about 5 to 10 minutes.

Carefully remove the charred chiles from the heat source. and steam them by carefully placing them into a plastic or paper bag and close it. Let the chiles sweat for 10-15 minutes and remove them one at a time. Rub the chiles to remove the skins. Cut off the stems and remove the seeds and membrane.

In a heavy bottom pot, heat the oil. Salt and pepper the pork liberally and then sear until browned on all sides. Remove from pot and add onion. Saute until tender, then add the pork back in. Add oregano, cumin and broth. Cover and simmer on low for 2-4 hours, until pork is super tender.

Meanwhile, prepare the sauce: Cut tomatillos in half and cook using any method (broil until softened and browned or cook in a cast iron pan) Add first 6 ingredients into a blender and puree.

When pork is tender, add the sauce and simmer for an additional 30-45 minutes. Adjust seasoning to taste. Serve with tortillas and beans. Optional-offer sliced radishes, avocado and fresh cilantro for toppings.