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Ingredients

1 red bell pepper, seeded and chopped

corn tortillas, recipe follows

2 onions, chopped

radishes, sliced thin, for garnish

2 cups warm water

1 teaspoon salt

1 pound tomatillos, husked and rinsed

3 tablespoons extra-virgin olive oil

1 jalapeno, stemmed

1 (28-ounce) can whole tomatoes, drained and hand crushed

1 lime, juiced

1 orange, halved

1 bay leaf

2 ancho chiles

tomatillo salsa Verde, for garnish, recipe follows

4 cups masa harina

4 sprigs thyme

avocado, sliced thin, for garnish

Salt and pepper

1 tablespoon kosher salt

2 dried chipotle chiles

1/2 bunch fresh cilantro leaves, coarsely chopped

3 garlic cloves

4 cloves garlic, chopped

1 small Spanish onion, quartered

1 (3 to 5 pound) bone-in pork shoulder

1 lime, halved

2 teaspoons honey

1 tablespoon ground cumin

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