Guy Fieri's Pork Chile Verde

Step 1: Begin by rehydrating the pasillas. Place them in a bowl with 3/4 cup warm water and let sit for 20 minutes.

Step 2: Place the tomatillos on a sheet tray and place under broiler for 7-8 minutes until lightly charred all over. Set aside to cool, then roughly chop them up. Tear up the hydrated pasilla peppers and reserve the water they were rehydrated in.

Step 3: In a large Dutch oven, heat the oil, add the onion, Anaheim, poblano and jalapeno peppers, and garlic. Saute until translucent but not brown. Remove from pan and set mixture aside.

Step 4: Season the pork with salt and pepper. Add to Dutch oven and cook over high heat until browned on all sides, about 8 minutes. Add the onion-pepper mixture back to the pan with the pork. Mix thoroughly, then deglaze with the wine and vinegar. Cook the mixture for 5 minutes to reduce, then add the chicken stock, 2 cups water, oregano, cumin, bay leaf, tomatillos, torn pasilla, 2 cups water and pasilla water. Season with salt and pepper. Bring to a boil, then lower the heat to a simmer.

Step 5: Place a lid on the Dutch oven and simmer for 30 minutes. Whisk in the masa harina, which will thicken the chile. Simmer for 30 minutes more, or until sauce is thickened and pork is tender.

Step 6: Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips, shredded cheese, and chopped scallions and sour cream.