Smoky Hatch Chile Verde

Begin by placing the Hatch chiles directly onto the grill grates of a gas stove. Cook over medium heat, flipping occasionally with tongs until they achieve a dark, caramelized exterior and are nicely charred, approximately 5 minutes. Transfer the chiles to a sealed plastic bag and allow them to cool down, taking around 7 to 8 minutes.

Next, remove the charred skin from the chiles and discard the seeds. Cut 1/2 of the remaining chiles into 1-inch cubes, setting them aside for later use. Place the other half of the chiles in a food processor and process until they reach a fine, almost paste-like consistency. Combine the processed chiles with the chopped ones and set them aside.

In a separate bowl, combine pork cubes, water, and salt. Cover the bowl with a lid and cook over medium heat for 20 minutes, stirring every 5 minutes. Remove the lid, raise the heat to medium-high, and cook, stirring constantly until the water has evaporated and the pork browns in its own rendered fat, taking around 15 to 20 minutes. Remove the cooked pork from the bowl and set it aside.

Heat some oil in the Dutch oven over medium heat. Add the onion and cook, stirring occasionally until it becomes soft and translucent, approximately 5 to 7 minutes. Add the garlic and cumin and cook until fragrant, about 1 minute. Stir in some flour and cook for 1 to 2 minutes. Add the chiles, pork, chicken broth, canned tomatoes, salt, and pepper to the pot. Bring the mixture to a boil. Reduce the heat to low, cover the pot with a lid, and simmer, stirring occasionally until the pork cubes are tender enough to be pierced with a fork, taking around 1 1/2 hours.