Pork Chile Verde

Step 1. Broil Tomatillos, Jalapeño, Onion and Garlic on a sheet pan, turning as needed, until blistered and softened, about 10 minutes. Move the garlic away from the heat if it browns early.

Step 2. Pat Pork Shoulder dry and season with half the Salt.

Step 3. Heat Vegetable Oil in a Dutch oven over medium-high heat. Brown the pork in batches, turning, until browned on several sides, about 8 minutes per batch; transfer to a plate.

Step 4. Blend the roasted vegetables and their juices with Cilantro and Cumin until mostly smooth. Vent the blender lid and cover it with a towel if the vegetables are still hot.

Step 5. Return the pork and juices to the pot. Add the sauce and some of the Water; bring to a simmer, cover and cook over low heat until the pork is fork-tender, about 90 minutes. Stir occasionally.

Step 6. Meanwhile, when the pork has about 25 minutes left, bring White Rice, the rest of the Water and the rest of the Salt to a boil in a saucepan. Cover and simmer on low until the water is absorbed, about 15 minutes; remove from the heat.

Step 7. Let the rice stand covered until fluffy, about 10 minutes, then fluff with a fork. Meanwhile, uncover the pork and simmer if needed until the sauce lightly coats it, about 5 minutes.

Step 8. Warm Tortilla in a dry skillet over medium heat until pliable, about 30 seconds per side. Serve the chile verde with the rice and tortillas.