4 pounds boneless, skinless pork shoulder
1 tablespoon ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
Kosher salt
4 tablespoons vegetable oil
2 cups 1/4-inch diced red onion (from about 1 large onion)
1/4 cup minced garlic
4 dried chiles de arbol
Four 12-ounce bottles Mexican lager
1 pound tomatillos
4 Anaheim peppers
4 poblano peppers
1 cup lightly packed fresh cilantro (stems and leaves), plus more leaves, for serving
1/4 cup lime juice
4 ounces roasted pepitas
Tortilla chips, for serving
Pickled Red Onions and Fresno Chiles, for serving, recipe follows
Crema, for serving
1 cup distilled white vinegar
1/4 cup lime juice
1/4 cup orange juice
1 tablespoon brown sugar
Kosher salt
2 Fresno chiles, thinly sliced
1 red onion, thinly sliced
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