Rapido Pork Chile Verde

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2 dried pasilla chiles, stems removed

3/4 cup warm water

3 pounds boneless pork butt, cut into 1 1/2-inch cubes, trimmed of fat

Kosher salt and freshly ground black pepper

2 Anaheim chiles, seeded and diced

2 poblano peppers, seeded and diced

1 large sweet onion, diced

6 cloves garlic, minced

1 quart low-sodium chicken stock

1/2 cup white wine

3 tablespoons white vinegar

2 cups water

2 tablespoons ground cumin

2 tablespoons dried oregano

1 bay leaf

2 pounds tomatillos, husks removed

1/3 cup masa harina

Lime, sliced, for garnish

Freshly chopped cilantro, for garnish

Crispy tortilla strips, for garnish

Cotija cheese, for garnish

Begin by rehydrating the pasilla chiles. Pour the warm water over the chiles in a small saucepan and let sit for 20 minutes.