1 lb. Ground Pork
1 teaspoon Diamond Crystal or ½ tsp. Morton Kosher Salt, plus more
1 tsp. Ground Cumin
1 tsp. Smoked Paprika
2 tbsp. Extra-Virgin Olive Oil
1 small Red Onion, thinly sliced
4 Garlic Cloves, thinly sliced
1 large Poblano Chile, ribs and seeds removed, thinly sliced
3 medium Tomatillos, husks removed, rinsed, coarsely chopped
2 (4oz) Cans Diced Green Chiles
8oz. Pepper Jack Cheese, coarsely grated
Cilantro leaves with tender stems and Tortilla Chips (for serving)
Place 1 lb. ground pork in a medium bowl and sprinkle with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. ground cumin, and 1 tsp. smoked paprika. Using your hands, gently mix to incorporate.
Heat 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high. Cook pork mixture, undisturbed, until browned and beginning to crisp underneath, about 3 minutes. Break up meat into ½" pieces with a wooden spoon and continue to cook, stirring often, until just cooked through, about 2 minutes more. Transfer to a small bowl with a slotted spoon, leaving fat behind; set aside.
Add 1 small red onion, thinly sliced, and 4 garlic cloves, thinly sliced, to same skillet; season with salt. Cook, stirring often, until onion is slightly softened and garlic is starting to turn golden, about 3 minutes. Add 1 large poblano chile, ribs and seeds removed, thinly sliced, and 3 medium tomatillos, husks removed, rinsed, coarsely chopped; cook, stirring occasionally, until poblano is golden in spots, about 1 minute. Add two 4-oz. cans diced green chiles and 1 cup water and cook, stirring occasionally and scraping up any browned bits, until almost all liquid is evaporated and tomatillos are mostly softened, 7–9 minutes. Remove from heat.
Heat broiler. Add reserved pork mixture to skillet and stir to combine. Top evenly with 8 oz. pepper Jack cheese, coarsely grated. Broil until cheese is melted and starting to blister in spots, about 3 minutes. Let cool slightly.
Top with cilantro leaves with tender stems. Serve with tortilla chips.