Extra-virgin olive oil, for coating
1 pound ground pork
1 teaspoon cumin seeds, toasted and finely ground
Kosher salt
1/2 onion, cut into 1/4-inch dice
1/2 poblano pepper, stemmed, seeded and cut into 1/4-inch dice
1 clove garlic, smashed and finely chopped
2 large Yukon gold potatoes, cut into 1/4-inch dice
1/2 bunch fresh cilantro, leaves and stems finely chopped
1/2 bunch fresh cilantro, leaves and stems finely chopped
1/2 cup dry white wine
2 cups chicken stock
1 bay leaf
1 1/2 cups all-purpose flour, plus more for dusting
1 cup masa harina
1 teaspoon baking powder
1 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 large egg
Butter, for greasing
3 tomatillos, husks removed
Extra-virgin olive oil, for coating
1 clove garlic, smashed and finely chopped
1/2 jalapeno, stemmed, seeded and cut into 1/4-inch dice
1/4 bunch fresh cilantro, leaves and stems finely chopped
1/4 bunch fresh cilantro, leaves and stems finely chopped
Kosher salt
1/2 lime, zested and juiced
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