Green Chile Pork Robert McGrath at The Roaring Fork, Scottsdale, AZ
2 lbs boneless country-style pork ribs, Kosher salt, and cracked black pepper
2 T. corn oil
2 cups diced onion
½ c. jalapeno, minced
¼ c. garlic, minced
2 c. poblano pepper, roasted, peeled, stemmed, and coarse-cut
1 c. dried New Mexico green chiles, seeded, and pureed
1 c. pepper-jack cheese, grated
24 flour tortillas
Toss the pork with salt and pepper to taste. In heavy sauté pan or Dutch oven, heat the oil and sauté the pork with the onion, jalapeno and garlic until the pork is tender. Add the poblano puree and the dried chiles. Simmer for 35-45 minutes and adjust seasonings to taste. Serve in a small crock or kettle, top with the cheese. Grill the tortillas and brush on butter. Serve with the pork. Serves 8
HOLLY’S QUICK, CROCK-POT VERSION: I cut away fat that is easy to remove and place the ribs in hot oil, sprinkle on coarse salt, and turn to brown all sides. After removing the browned ribs to the crock pot, I sauté the onion, jalapeno and garlic in the same frying pan, adding cracked black pepper. I add any hot peppers I have or omit them. Instead of the poblano and dried green chiles, I pour 1 large can (7 oz) green chiles over the sautéed vegetables. I puree another 7 oz. can of green chiles in the blender and pour it and the vegetable mixture in the pan over the ribs and cook on high or until it falls apart. My family loves it served with tortillas, cheese, lettuce and tomatoes. This version is almost as flavorful as the original!
