New Mexico Green Chili With PorkFrom otterpond 5 years ago
- 1 lb pork shoulder roast, cut into one-inch cubes shopping list
- 4 tablespoons vegetable oil or olive oil shopping list
- 1 small onion, chopped shopping list
- 2 tablespoons jalapeños, chopped shopping list
- 2 large garlic cloves, chopped shopping list
- 1/4 cup flour shopping list
- 1/2 teaspoon ground cumin shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 3 cups chicken or pork broth shopping list
- 2 cups roasted and peeled green chilies, obtained from 18 -20 Anaheim, California or poblano chiles shopping list
- 1/2 teaspoon oregano shopping list
- 1 teaspoon salt shopping list
How to make it
- Roast the chilies: Turn your broiler on to high. Begin by placing half of the fresh green chilies on a cookie sheet and placing them under your preheated broiler for 5 minutes, or until the chilies are charred on one side. Remove the pan from the oven and flip chilies to char their underside, about another 5 minutes. Remove chilies from the oven to a brown paper bag and close tightly to allow the skin to steam away from the flesh. Repeat with the remaining chilies.
- Once the all the chiles have cooled, remove them from the paper bag and stem the chilies, removing the charred skin and seeds.
- Place the cleaned, roasted chile flesh to a bowl of a food processor and pulse several times until you have reached your desired texture. Set roasted chiles aside.
- Brown the Pork: Heat the oil in a large pot over high heat. Lightly season the cubes of pork with salt and add them to the pot, cooking until browned, about 8-10 minutes. Once browned, remove pork from the pot with a slotted spoon and set aside. Pour off any excess fat, leaving 1/4 cup remaining.
- Make the green chili: Add the onions, jalapeños and garlic to the remaining oil in the pot. Cover and cook over low heat for about 5 minutes to sweat the onions. Check halfway to make sure they are not browning.
- Raise the heat to medium and stir in the flour, cumin and black pepper, and cook, stirring for 2 minutes to cook the rawness out of the flour and scrape up any browned bits. When the onion and flour mixture just begin to color, remove the pot from the heat and gradually pour in the broth, whisking constantly to prevent any lumps.
- Return the pork to the pot along with the roasted chilies, oregano and salt. Place the pot back over moderate heat and bring the mixture to a boil. Lower the heat and simmer for 30 minutes or until the sauce has thickened a bit and the pork is tender. Make sure to stir the sauce occasionally while simmering.
- The finished sauce should be thick enough to nap a spoon. If it’s too thick, thin with a bit of extra broth.
- Serve with warm flour tortillas.