Heat the oven to 275 degrees (yes, TWO-seventy-five); this low heat will help to properly render the pork belly skin so it becomes crispy in the end, not leathery and tough.

Peel peppers and chiles, remove seed and dice. Peel tomatillos and discard skins. Dice the inner seed part and add to peppers/chiles. Meanwhile, begin browning onion and garlic in Dutch oven. When ...

Transfer the skillet to the oven and roast until the chicken is golden brown and an instant-read thermometer inserted where the thigh meets the body of the chicken reads 160 degrees, 50 to 60 minutes.

Meanwhile, make the Scallion Salsa Verde. Place the parsley, scallions, thyme, anchovies, capers, 1/2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor.

Meanwhile, make the Scallion Salsa Verde. Place the parsley, scallions, thyme, anchovies, capers, 1/2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor.

Meanwhile, make the Scallion Salsa Verde. Place the parsley, scallions, thyme, anchovies, capers, 1/2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor.

Meanwhile, make the Scallion Salsa Verde. Place the parsley, scallions, thyme, anchovies, capers, 1/2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor.

Squeeze lime for juice (2 tablespoons. Remove chicken from bones*. 2. Combine in large bowl: salsa verde, green chilis, salt, cumin, 1/2 cup cilantro, and 1/4 cup jalapeños until blended.

Meanwhile, make the Scallion Salsa Verde. Place the parsley, scallions, thyme, anchovies, capers, 1/2 cup olive oil, lemon juice and zest, and red pepper flakes into the bowl of a food processor.