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1
Place pork in a large, heavy pot.
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2
Sprinkle with salt.
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3
Add water to cover.
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4
Bring to a boil.
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5
Reduce to a simmer.
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6
Cook, stirring occasionally, until pork is brown, about 1 1/2 hours (when water has evaporated, pork will brown in its fat).
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7
Set aside.
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8
Preheat the oven to 375F.
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9
Place chiles directly over the flame of a gas-stove burner on high heat.
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10
Roast, turning with tongs, until blackened all over.
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11
(Alternatively, broil chiles on a baking sheet, turning, until skin has charred.)
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12
Transfer chiles to a large bowl, and cover immediately with plastic wrap.
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13
Set aside to steam, about 15 minutes.
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14
Peel chiles; discard skins.
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15
With stems intact, slit each chile lengthwise; carefully remove seeds and veins.
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16
Place, slit side up, on a baking sheet.
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17
Spread 2 tablespoons cheese in bottom of each chile, then fill with 1/3 cup pork.
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18
Sprinkle chiles with the remaining 2 cups cheese.
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19
Spoon 1 tablespoon tomatillo sauce over top of each chile.
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20
Bake 15 minutes.
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21
Garnish with cilantro; serve with tortillas and remaining tomatillo sauce.
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22
Put the tomatillos in a medium saucepan; cover with water by 1 inch.
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23
Bring to a boil, then reduce to a simmer.
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24
Cook 4 minutes.
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25
Drain, reserving 1/2 cup cooking liquid.
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26
Process tomatillos, onion, jalapenos, cilantro, salt, and 1/4 cup liquid in a blender until a slightly chunky sauce forms, adding more liquid as needed.
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27
Refrigerate in an airtight container up to 3 days.
