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Place a rack about 4 inches from the broiler element and preheat. Lay chiles on a baking sheet in a single layer and broil, turning once, until they just begin to blacken and blister, about 5-7 minutes on each side. Put the chiles in either a closed paper bag or to a large bowl and cover tightly with plastic wrap. Let the chiles steam for 20 minutes or so. Peel off and discard the charred skin from of chiles, leaving the stem attached. Using a small knife, make a 2"long lengthwise slit near the top of each chile to form a pocket, and carefully remove the seeds without making the slit any longer. Set the chiles aside and allow them to cool. 

Add the chopped onion and a little oil to a medium skillet over medium heat and sauté until softened, but do not caramelize.  Add in the chopped green chiles, and after mixing with the onions add in the pulled pork and enough liquid to make a moist filling.  Heat until well-combined, stirring occasionally. Transfer the filling to a large bowl. Let it cool slightly, and then add in the cheese, season with salt and pepper to taste, and stir to combine.

Two at a time, dredge the chiles in flour, shaking off excess, then dredge in egg mixture, then back in flour and transfer to skillet. Fry chiles until golden brown on all sides, about 8 minutes total. Transfer chiles to a paper towel–lined plate to let drain.

Sprinkle with salt. Serve immediately, topped with red chile sauce and shredded cheese.

SERVES 4

Ingredients

6 dried  Ancho chiles

15 dried mild red New Mexico chiles

2 to 4 tomatillos, depending on size

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon oregano

1 tablespoon lard or bacon fat 

Remove stems and seeds from the dried chiles. Rinse in cold water. Place chiles in a saucepan and cover generously with water. Bring pan to boil, remove from heat, cover and let stand about 30 minutes or until the chiles are tender. Meanwhile, place the husked tomatillos in a small saucepan with just enough water to cover. Bring to boil, reduce heat, cover and simmer gently for 5 to 10 minutes or until very tender.

Place the chiles with the tomatillos in a blender, along with about a cup of the water the tomatillos were simmered in. Blend until pureed. Process the chili sauce through a china cap or food mill to remove any seeds and skin. Return to saucepan at a low simmer, and add the remainder of the ingredients.

You can use this as the basis for chile con carne, enchiladas, tamales, menudo, posole or chilaquiles. Double or triple the quantities, depending on how much you need. Add chicken broth or water to get the desired consistency if sauce is too thick.