Chile verde

Roast the hatch chiles until charred all around; seal them in a plastic bag to sweat.

Roast the tomatillos, habaneros and onion, flipping the tomatillos after a couple of minutes to char the other side; move each to the blender cup when done.

Peel the sweated chiles (with a paper towel if too hot), remove the stems, keep the seeds and add to the blender cup.

Add the garlic clove and 1 1/2 cups water and blend until smooth to make the salsa verde.

Put the pork, cut about half an inch thick, in a hot pan over medium-high heat; season with salt and black pepper, mix, cover and cook 15 minutes.

Uncover and let the liquid evaporate; when the meat is dry add a little oil or lard and fry lightly about 5 minutes.

Add the salsa, rinse the blender with a little water into the pan, add the cumin, oregano and more black pepper and salt; bring to a simmer and taste for salt.

Reduce to the lowest heat, cover and cook 45 minutes until the meat is tender and falls apart.

Serve with rice and beans, topped with queso cotija, cilantro and a squeeze of lime juice, with tortillas.