This recipe came from my mom, but the original is from Robert McGrath at The Roaring Fork in Scottsdale, AZ. Amazing. My mom's version is done in a crock pot and is almost as flavorful as the original!
Green Chili Pork Mom via Robert McGrath
2 lbs boneless country-style pork ribs, kosher salt, and cracked black pepper
2 T corn oil (any oil is fine)
2 c diced onion
1/2 c jalapeno, minced
1/4 c garlic, minced
2 c poblano pepper, roasted, peeled, stemmed, and coarse-cut (or 7oz can green chilies)
1 c dried New Mexico green chilies, seeded and pureed (or 7oz can green chilies)
For serving:
1 c pepper-jack cheese, grated
24 flour tortillas
Crock pot version: Cut away the 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, saute the onion, jalapeno, and garlic in a frying pan, adding cracked black pepper. Add any hot peppers you have or omit them. Instead of the poblano and dried green chilies, pour 1 large can (7oz) green chilies over the sauteed vegetables. Puree another 7oz can green chilies in a blender and pour it and the vegetable mixture in the pan over the ribs. Cook on high or until it falls apart (~6hrs). Delicious served with tortillas, cheese, lettuce and tomatoes.
Original version: Toss the pork with salt and pepper to taste. In heavy saute pan or Dutch oven, heat the oil and sauted the pork with the onion, jalapeno, and garlic until the pork is tender. Add the poblano puree and the dried chilies. Simmer for 35-45 mins 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 pork. Serves 8.
