Pork and Red Chile Stew with Tomatillos

1. Toast and Soak Chiles

Toast the New Mexican or guajillo chiles until they are puffed and lightly charred. After toasting, remove the stems and cut the chiles into rings, opting to keep or remove the seeds based on your desired spice level. Simmer the chiles in 4 cups of salted water for about 15 minutes to soften them, then let them sit off the heat.

2. Prepare Chile Paste

Blend the softened chiles with garlic, onion, kosher salt, freshly ground black pepper, and ½ cup of the chile water until smooth, adding more chile water if necessary to achieve a smooth paste.

3. Brown Pork

Season the pork shoulder pieces with ground cumin, kosher salt, and freshly ground black pepper. In a Dutch oven, heat the vegetable oil over medium-high heat and brown the pork on all sides for about 10 to 15 minutes.

4. Cook with Chile Paste

After browning the pork, drain any excess fat and return the Dutch oven to the heat. Add the chile paste and cook for about 5 minutes, allowing the flavors to meld.

5. Simmer Stew

Add the tomatillos, hominy, reserved chile water, and 4 additional cups of water to the pot with the pork. Season to taste. Bring to a simmer, cover, and cook for 1½ hours. Then, uncover partially and continue to simmer for another 1 to 2 hours, until the pork is tender.

6. Serve

Adjust the seasoning as needed and serve the stew with lime wedges, sliced radishes, shredded cabbage, fresh oregano leaves, and tortilla chips.