Deeply smoky green sauce made from roasted poblanos paired with tender pork carnitas.
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Season pork with salt and sear in a heavy Dutch oven until deeply browned; add 1 cup of stock, cover, and braise at 300°F for 2.5 hours until fork-tender.
Char the poblanos over an open flame until blackened, steam in a bag for 10 minutes, then peel, de-seed, and set aside.
In a high-speed blender, combine the roasted poblanos, roasted tomatillos, roasted garlic, cilantro, and remaining chicken stock; process until completely smooth.
Transfer the green sauce to a saucepan, stir in the Mexican crema, and simmer on low for 15 minutes to develop a velvety texture and smoky depth.
Shred the braised pork and toss with a small amount of the poblano sauce and half of the diced onions to keep the filling moist.
Flash-fry each tortilla in hot lard for 5 seconds per side just to soften, then dip into the warm poblano sauce to coat thoroughly.
Fill each coated tortilla with the pork mixture and a pinch of cheese, roll tightly, and place seam-side down in a baking dish.
Top with the remaining sauce and Oaxaca cheese, then broil for 3-5 minutes until the cheese is bubbling and slightly golden.
