Chili Verde Pork Stew with Roasted Tomatillos and Poblano

Preheat the broiler to high and arrange 1.5 lb (680 g) husked tomatillos, 2 poblano peppers, 1 jalapeño, 1 halved onion, and 4 unpeeled garlic cloves on a sheet pan.

Broil 8-10 minutes, turning once, until vegetables are blistered and blackened in spots and the tomatillos release their juices.

Meanwhile, pat 2 lb (900 g) pork shoulder cubes dry and season with 1.5 tsp kosher salt and 1 tsp ground cumin.

Heat 2 tbsp extra-virgin olive oil in a Dutch oven over medium-high until it shimmers, then sear the pork in batches until deeply browned, 5-6 minutes per batch; transfer to a plate.

Peel the roasted garlic and stem the peppers; transfer all charred vegetables with their juices to a blender, add 1/2 cup fresh cilantro and 1 tsp dried oregano, and pulse to a chunky salsa.

Return the pork to the pot, pour in the green sauce and 2 cups chicken stock, and scrape up any browned bits from the bottom to deglaze.

Bring to a gentle simmer, cover partially, and braise over low heat for 1.5 hours, stirring occasionally, until the pork is fork-tender and the sauce has reduced and thickened.

Finish with the juice of 1 lime and additional chopped cilantro; taste and adjust salt.

Ladle into bowls and top with a spoonful of sour cream and thinly sliced radish for crunch.