Directions
Step 1:
Combine pork, ½ cup water and ½ teaspoon salt in Dutch oven over medium heat.
Cover and cook for 20 minutes, stirring occasionally.
Uncover, increase heat to med-high and continue to cook, stirring frequently, until liquid evaporates and pork browns in its own fat, 15-20 minutes.
Set aside in a bowl.
Step 2:
Adjust 1 oven rack to the lowest position and a 2nd rack 6 inches from the broiler element.
Heat broiler.
Line rimmed baking sheet with foil and spray with cooking spray.
Arrange Anaheims, skin side up, and jalapenos in single layer on sheet and place on upper rack.
Step 3:
Broil until chilies are mostly blackened, the skin is bubbling up away from the “meat” of the chilis and they are soft (15-20 minutes).
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Rotate the sheet and flip only jalapenos halfway through broiling.
Step 4:
Remove from oven, place Anaheims in a large bowl and cover with plastic wrap; let cool for 5 minutes.
Set aside jalapenos.
Step 5:
Heat oven to 325 degrees.
Step 6:
Carefully remove blackened skin from Anaheims.
Chop ½ of them into ½” pieces and transfer to bowl.
Process remaining Anaheims in a food processor until smooth, about 10 sec; transfer to bowl with chopped Anaheims.
Step 7:
Pulse tomatoes and their juice in food processor until coarsely ground (about 4 pulses).
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