Green Chile Pork Tacos

Roast the green chiles: Place whole green chiles on a hot grill or under a broiler. Char on all sides until the skin is blackened and blistered, about 10-15 minutes. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes.

Peel and prep chiles: Once cooled, peel off the blackened skin, remove stems and seeds. Roughly chop the roasted chiles. Don't worry about getting every bit of char off - it adds flavor.

Brown the pork: Season pork chunks with salt and pepper. Heat oil in a Dutch oven over high heat. Brown pork on all sides in batches, about 3-4 minutes per batch. Don't crowd the pan. Set browned pork aside.

Make the green chile sauce: Add roasted chiles, onion, garlic, chicken broth, cumin, and oregano to a blender. Blend until mostly smooth but still slightly chunky for texture.

Combine and braise: Return pork to the Dutch oven. Pour green chile sauce over the meat. Bring to a boil, then reduce heat to low. Cover and simmer for 2-2.5 hours until pork is fork-tender and falling apart.

Shred the pork: Remove pork from the sauce and shred with two forks. Return shredded pork to the sauce and stir to combine. Taste and adjust salt. The sauce should coat the meat generously.

Warm the tortillas: Heat tortillas on a dry comal or in a skillet over medium-high heat for 30 seconds per side until pliable and lightly charred. Keep warm wrapped in a towel.

Assemble the tacos: Place generous portions of green chile pork on each tortilla. Top with diced onion, cilantro, and shredded Monterey Jack cheese.

Serve Colorado-style: Serve tacos immediately with lime wedges. Spoon extra green chile sauce over the top or serve on the side for dipping. Pass extra cheese at the table.