Pork chile verde, served as tacos

Roast the hatch chilies over a grill fire, under a broiler or over a gas flame until blistered and charred all over; cool in a covered container so the skins loosen.

Salt the cubed pork shoulder, toss and let sit about 15 minutes while prepping the rest.

Husk the tomatillos and halve them onto a baking sheet with the seeded jalapeno and the garlic cloves; salt and oil, tomatillos face down.

Broil on high about 15 minutes until completely soft and starting to char.

Peel the roasted chilies without running them under water, which washes away flavor (or rinse them in the stock that goes into the dish); remove most of the seeds.

Mix the Better Than Bouillon into about a quart of water.

Puree the chilies, broiled tomatillos, jalapeno, garlic and their juices with a handful of cilantro, roughly or finely, with an immersion blender or food processor.

Heat grape seed oil in a Dutch oven until smoking; add the pork in a single layer and sear without moving until browned, about five minutes, then stir and brown the other sides.

Finely dice most of the white onion; sliver some and hold it in a bowl of water for garnish.

Grind the cumin seed in a mortar and pestle with a circular motion.

Add the diced onion and cumin to the pork and sweat about a minute without browning.

Add the chili puree and the bouillon; bring to a simmer.

Set the oven to 275 degrees, put the lid on slightly ajar and cook about three hours, until the pork is tender and shreddable but not dry.

Skim off some of the excess fat with a ladle and reduce the liquid to the desired thickness.

Shred chunks of pork with two forks into doubled-up toasted tortillas, spoon over sauce, and top with cilantro, slivered onion and cotija cheese.