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1
Preheat a grill to medium heat (350u00b0 to 400u00b0). Put chiles, tomatillos, and onion in a very large bowl. Drizzle with about 3 tbsp. oil and turn to coat well. Grill vegetables, covered, turning as needed, until softened and charred in spots, about 12 minutes. Let cool.
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2
Meanwhile, heat 3 tbsp. oil in a 6- to 8-qt. pot over medium-high heat. In three or four batches, brown pork pieces until golden brown, adding more oil as needed, 20 to 30 minutes. Transfer pork with a slotted spoon to a bowl.
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3
Stem chiles, but don't peel or seed them.
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4
Return pot to medium heat, add garlic, and cook until pale brown, about 2 minutes. Stir in cumin, coriander, oregano, 1 tsp. salt, and the pepper; let sizzle 1 minute. Stir in grilled vegetables and cook, uncovered and stirring occasion-ally, 5 to 8 minutes to blend flavors.
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5
Add stock, cover pot, and bring to a boil; then reduce heat to maintain a simmer. Simmer 20 minutes, covered.
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6
In batches, blend vegetables with their liquid, the cilantro, and epazote (if using) until almost smooth. Fill blender no more than half-full and cover blender top with a towel, since hot liquids can spurt up.
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7
Pour green chile sauce back into pot, add pork, and simmer, covered, over low heat until pork is very tender, about 1 hour. Season with 2 tsp. salt, plus more to taste.
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8
Ladle into bowls and top with goat cheese, radishes, pepitas, and chopped cilantro. Serve with tortillas.
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9
*Find epazote, an earthy-tasting, large-leafed herb, at Mexican grocery stores (look for the fresh herb; it has almost no flavor when dried). To warm tortillas, wrap in a kitchen towel and microwave 1 minute.
