This is such an amazing dish…oh my goodness. The green chili flavors are something I have never had before. It was a totally a new and different taste, simply wonderful. When I went to Austin, Texas back this summer? It was a 100 and something degrees out side the last thing I wanted to eat as a hot heavey dish. Well, I was not really crazy about even, trying it. So, glad I did thanks to my amazing waiter who really had to twisted my arm. I am so thankful he did because it was the “food highlight” of my whole summer!! This had some spices I have not heard of before, much less even used so ye hi a new untraveled road exciting !!! I tried to put my hands on the spices before leaving Austin and was not at all successful. When I cannot find something I go to Amazon and wal la they had each one of the spices….success! Easy Peasy order and ship right to my door! I would love for you to try this recipe and you will agree it is amazing as well….goodness I want to return to Austin and try other things! This pork becomes so tender it just melts in your mouth. Then you have the wonderful buttered flour tortillas to soak up all the gravy. We even made tacos with them too, amazing any way you do it! Try it!! You will love it!! Promise !
Green Chile Pork
3 lbs pork butt, cut up in 2 inch pieces remove most of fat
1 1/2 cups finely chopped onion
3/4 cup chopped poblano peppers
4 tablespoons butter
1 tablespoon minced garlic
2 teaspoons cumin powder
2 teaspoon coriander powder
1 tablespoons jalapeno powder
4 tablespoon green chile powder
1 teaspoon granulated garlic powder
1 tablespoon onion powder
4 cups chicken stock
salt and pepper
1 cup grated pepper jack cheese
fresh warm buttered tortillas
Saute onions, poblano peppers and butter in a large oven proof sauce pot. Saute until tender, remove from pan and set aside then add your pork and brown on all sides. Then return onions, peppers, garlic, cumin powder, coriander powder, jalapeno powder, green chile powder, granulated garlic, onion powder and mix well. Then add the chicken stock bring to a low simmer. Once it is a small roaring boil put in oven with lid at 375 and cook for 2 hours until meat is fork tender. Season with salt and pepper. Once fork tender add meat and sauce to small single serving dish. Top with pepper jack cheese and place under broiler to melt and brown cheese. Serve with warm buttered tortillas.
This is something I feel would be great for a slow cooker or crock pot cooking all day long. A great make ahead dish, holding well even better after the flavors marry and blend together.
This is poblano peppers, I had never used them in a recipe before other than the canned variety. Love them so they will be more widely used at our house.
The company I got the 2 hard to find items Jalapeno Pepper Powder and Green New Mexican Chili Powder is Silver Cloud Estates.
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