Sunday, March 12, 2017

Green Chili Pork By "The Outlaw Gourmet"

Any left over  Pulled pork or Country Style pork ribs pulled or chopped. Even Pork Belly will work for this recipe, just what ever you have. Make a large batch because it can be used for many thing. It is good by it's self as a main part of a meal with your chose of grated cheese on top and some cornbread or over rice or pasta. It works good on hamburgers, eggs, or in tacos, burritos and omelettes. You may even think of some things I didn't. good luck with it. I found it to be very good.

2 pounds pork roast
6 cups water*
2 4-ounce can New Mexican green chilies, chopper**
¼ teaspoon garlic salt or to taste
1 clove garlic, chopper or minced
½ cup onion, fine chopped
 1 16-ounce can chopped tomatoes ( stewed )
½ teaspoon oregano, chopped
½ cup cornstarch
salt and pepper to taste

* I like to use 3 cups water and 3 cups water with "Better Than Bullion", Roasted Chicken
** I prefer fresh fire roasted Hatch chilies

Simmer the roast in the liquid in a 12" Dutch oven over 9 charcoals with 15 to 17 charcoals on the lid, until the roast temps at 150°f ( Until done ) Remove roast and chop or pull in small pieces. Combine the roast meat, chilies, garlic salt, garlic clove, onion and tomatoes, then cook in the same oven with same charcoals.for 10 to 15 minutes. Add the oregano and simmer for 10 to 15 minutes more. Mix corn starch with a little water to make a smooth paste. Remove lid and place on a  good lid holder. Slowly add paste to the cooking liquid stirring  till thickened. It will not thicken until it may need to add a few more charcoals under Dutch oven to get it back to a boil.
This should serve 4. Double it you what to make tacos or burritos. 

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