Pork Chile Verde

Ingredients

• 2 medium-size pasilla negro chiles (dried chilaca chiles), stemmed
• 2 pounds tomatillos , husks removed (about 22 medium tomatillos)
• 3 tablespoons vegetable oil, divided
• 1 large sweet onion , chopped (2 cups)
• 2 medium-size poblano chiles , stemmed, seeded, and chopped (7/8 cup)
• 2 medium-size fresh Anaheim chiles , stemmed, seeded, and chopped (3/4 cup)
• 2 medium-size jalapeño chiles , stemmed, seeded, and minced (1/3 cup)
• 6 medium garlic cloves, minced
• 4 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1 1/2 -inch cubes
• 2 tablespoons kosher salt , divided
• 1 tablespoon plus 1 teaspoon black pepper , divided
• 1/2 cup dry white wine
• 3 tablespoons white vinegar
• 4 cups lower-sodium chicken stock
• 2 cups water
• 2 tablespoons dried oregano
• 2 tablespoons ground cumin
• 1 fresh or dried bay leaf
• 1/3 cup masa harina
• 2 tablespoons fresh lime juice (from 1 lime)
• Garnishes : Crispy Tortilla Strips (recipe follows), chopped fresh cilantro leaves and tender stems, shredded jalapeño Jack cheese, sliced scallions
• (6-inch) fresh white corn tortillas , sliced into 1/4-in. strips
• Canola oil
• Kosher salt , to taste

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