This is a recipe of the genius, Robert McGrath, offered as an appetizer at his Roaring Fork restaurant.
Ingredients
2 Tbs corn oil
2 Pounds coarsely cut boneless country-style pork ribs
2 cups diced yellow onion
¼ cup minced jalapeño
1 cup seeded, stemmed, and minced dried New Mexico green chiles
¼ cup minced garlic
2 cups roasted, peeled, and pureed poblano chile
1 cup grated pepper jack cheese
for serving
24 6-inch flour tottillas
¼ pound butter
Directions
Over a fire, in a cast-iron pot or Dutch oven, heat the corn oil. Season the pork with salt and pepper. When the oil is hot, add the pork, onions, jalapeño, New Mexico dried chiles, and garlic. Cook over the fire until the pork is tender, approximately 1½ hours. Add the poblano chile puree and simmer for 45 minutes to 1 hour. Season to taste with salt and pepper.
Serve the green chile pork from a kettle or crock, topped with grated cheese. Lightly brown the cheese if possible. Grill the tortillas and brush with butter. Spoon the green chile pork into the tortillas and roll them up.
Wayne's notes:
The most time-consuming part of this is roasting, peeling, and seeding the poblanos. I've never made it with "dried New Mexico" green chiles, having substituted canned or (much better) freshly roasted/peeled green chiles. You may also want to adjust the jalapeño to get the level of picante you desire.
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