From Denver’s Work+Class restaurant, this is the best green chile recipe I have ever made! I skinned and seeded all of the peppers as there was no way I would be able to eat it with the heat from all of the chilies. The poblano peppers add so much depth to the recipe, both in flavor and texture.
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)
2/3 cup each crumbled fresh goat cheese or queso fresco
very thinly sliced red radishes
toasted salted pumpkin seeds (pepitas)
Warm corn tortillas
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 **I highly recommend seeding them and peeling them as much as you can
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.