Sear chiles under oven broiler on highest heat setting on top shelf of oven until outer skin of chiles begins to turn brown/black and blisters away from flesh of chiles; turn chiles during searing process to blister skin evenly
Once chiles are seared, and while chiles are still hot, place chiles in a paper or plastic Ziploc bag and allow to steam for approximately 10-15 minutes
Peel skin off roasted chiles (if properly seared, most skin should separate from flesh of chiles)
Trim away veins and seeds from inside portion of each chile
Chop skinned and cleaned chiles roughly into bite-size pieces
Alternative:
Substitute 2 lbs. canned green chiles instead of roasting, peeling, and cleaning fresh chiles
Prepare Roasted Tomatillos
Peel fresh tomatillos of outer skin
Roast tomatillos in oven on bake at 400 F for about 20-25 minutes
Remove roasted tomatillos, allow to cool 15 minutes
Place roasted tomatillos in blender or food processor and puree
Chile:
Place 1 T. of Olive Oil in sauté pan and brown pork chunks on medium-high on stove top; OR, brown in oven on sheet pan on bake, 450 F until lightly browned; reserve juices
In a large pot, place remaining 2 T. of Olive Oil in pot; at medium heat, sauté onion and garlic about 3-5 minutes until onions are translucent
Add pork to pot along with juices from browning
Add cumin, coriander, and oregano; stir in
Add chicken stock and water; adjust to make sure all other ingredients are completely submerged by at least 1-2 inches
Add chopped green chiles
Add roasted, pureed tomatillos
Add kosher salt; adjust throughout cooking process to taste
Increase heat to high until Chile comes to a boil
Lower heat and simmer Chile at least 1 hour over low heat
Thicken Chile by adding 1-3 T. masa and stir in thoroughly making sure to eliminate all clumps
Serve with favorite garnishes! Ideas: sour cream, jack cheese, fresh chopped cilantro, lime juice, diced tomatoes and onions, diced avocado, guacamole, etc.
Notes
Store leftovers in the fridge in an airtight container for 5-7 days.