Chef’s Menu – Green Chile Pork


WELCOME TO OUR KITCHEN. TODAY WE’RE MAKING ONE OF MY
FAVORITE RECIPES, GREEN CHILI PORK. WE’RE GOING TO START OUT WITH A
BONELESS CUT. YOU CAN ALSO USE A BONE-IN. BUT YOU WANT TO
MAKE SURE YOU USE A CUT THAT HAS A LOT OF FAT GOING THROUGH
IT, MAYBE NOT A NATURALLY TENDER CUT. BUT WE’RE GOING TO BE
SIMMERING IT FOR SOME TIME. WE’RE GOING TO START OUT
BY CUTTING IT INTO CUBES THAT ARE ABOUT ONE
AND A HALF INCHES. IT DOES NOT NEED TO BE A PERFECT
CUT, BUT YOU WANT TO KEEP THEM SOMEWHAT UNIFORMED SO THAT
THEY’LL COOK IN THE SAME AMOUNT OF TIME. OKAY. SO YOU SEE WE’VE — WE’VE
CUT OUR CHUNKS UP HERE. WE’RE SIMPLY GOING TO
PLACE THESE IN A POT OF WATER. WE’RE GOING TO GO AHEAD
AND BRING OUR PORK OVER HERE AND SET IT
ON THE BURNER. TURN OUR BURNER ON HIGH. WE’RE GOING TO BRING IT UP
TO A BOIL, AND WE’RE GOING TO REDUCE OUR HEAT
DOWN TO A SIMMER. THE REAL NICE THING ABOUT
THIS IS YOU’RE GOING TO GET A PORK BROTH MADE WHILE THIS
PORK IS GETTING NICE AND TENDER. SO, WHATEVER YOU DO, DO
NOT THROW AWAY THE LIQUID YOU COOK YOUR PORK IN.
IT’S AN INTEGRAL PART. OKAY. SO WE HAVE OUR PORK ON. THIS IS
GOING TO SIMMER FOR PROBABLY ABOUT 45 MINUTES OR
UNTIL IT GETS TENDER. NEXT THING WE’RE GOING TO DO,
WE HAVE A GRILL PAN ON HERE. YOU COULD USE YOUR OUTDOOR
GRILL. YOU COULD USE A COMAL. YOU CAN USE A PAN
ON YOUR STOVE. THE KEY THING IS THAT IT’S
HOT AND WE’RE GOING TO GET SOME GOOD BLISTERING. WE’RE GOING TO USE SOME
CHILES, TOMATILLOS. TOMATILLOS WILL NORMALLY
COME IN A LITTLE GREEN HUSK. WE PRE-PEELED THESE, BUT
IT’S VERY SIMPLE, JUST KIND OF PEEL THE HUSK
OFF AND GO RIGHT HERE. IT’S REAL IMPORTANT TO
GET A NICE SEAR ON THESE. YOU’RE GOING TO SWEETEN
THEM UP AS THEY ROAST. WE’RE GOING TO PUT SOME
ONION ON HERE AS WELL. SO WE’RE GOING TO
LET ALL THIS GO. YOU CAN START TO HEAR
THIS CRACKLE AND SIZZLE. THIS IS GOING TO TAKE
PROBABLY ABOUT TEN MINUTES TO GET THESE
VEGETABLES REALLY NICE. WHETHER YOU DO IT IN A PAN
ON OUT ON YOUR BARBECUE IN THE BACKYARD,
DOESN’T MATTER. OKAY. WHILE WE LET THOSE GO,
ONCE THOSE ARE FINISHED, WE’RE GOING TO GO INTO
OUR BLENDER WITH THEM. I HAPPEN TO HAVE A FEW
HERE THAT I ALREADY STARTED AND DID. SO WE’RE GOING TO PUT
OUR ONION IN A BLENDER. WE’RE GOING TO PUT OUR
TOMATILLOS, WHICH ARE ALL GOOD AND ROASTED
AND BLACKENED. NICE AND SOFT. AND WITH OUR CHILES, HATCH
CHILI SEASON IS IN NEW MEXICO IN EARLY SEPTEMBER,
SO IF YOU CAN GET SOME REALLY GOOD CHILES. I JUST TOOK THE TOPS OFF
OF THEM AFTER I ROASTED THEM. WE GO RIGHT IN HERE. I THREW ONE JALAPENO IN
THERE FOR A LITTLE BIT OF HEAT. AND THEN WE’RE GOING TO GO WITH
A COUPLE CLOVES OF GARLIC. AND THAT ALL
GOES IN THERE. OKAY. WE’RE GOING TO PUT OUR CUMIN IN
HERE. A LITTLE CUMINO. RIGHT IN THERE. WE’RE GOING TO USE
ABOUT A HALF A BUNCH. YOU CAN NEVER GO TO HEAVY ON THE
CILANTRO IN A GREEN CHILI. OKAY. RIGHT THERE, I HAVE THE
BEAUTIFUL PORK BROTH THAT CAME FROM COOKING MY
— SIMMERING MY PORK. WE DID THAT AHEAD OF TIME,
SO WE HAVE A NICE RICH BROTH. THIS IS ALSO GOING TO
HELP THE BLENDER TO PURÉE. YOU HAVE TO HAVE
SOME LIQUID IN IT. JUST A WORD OF WARNING:
WHEN YOUR LIQUID IS HOT, YOU WANT TO BE VERY
CAREFUL AND PULSE YOUR — PULSE YOUR BLENDER. OKAY. WE PUT THE LID ON. WE’RE PULSING A FEW TIMES. ALL RIGHT. SO WE HAVE OUR —
JUST LIKE THAT, WE HAVE OUR GREEN CHILI BASE. WE’RE GOING TO POUR OUR
GREEN CHILI IN THE POT. LOOK AT THAT
GORGEOUS COLOR. SO WE’RE GOING TO
START SIMMERING THIS. WHEN YOUR PORK HAS COOKED AND
SIMMERED, YOUR ORIGINAL PORK, YOU’RE GOING TO
TAKE IT OUT OF THE LIQUID. AND IT’S ALREADY BE NICE
AND TENDER AND YOU’RE GOING TO POUR IT
RIGHT INTO YOUR CHILI. AND FROM THERE, ALL WE’RE DOING
IS WE’RE STIRRING THIS UP. AND YOU’RE GOING TO LET THIS
SIMMER NOW FOR ABOUT 30 MINUTES. THE LONGER THE BETTER. ONE OF THOSE DISHES, LIKE
CHILI OR OTHER THINGS, WHEN IT SITS IN YOUR
REFRIGERATOR, IT’S GOING TO BE OUTSTANDING THE NEXT
DAY, EVEN BETTER FLAVORS. KIND OF THE COLOR YOU’RE
LOOKING FOR ON YOUR CHILES AS YOU’RE ROASTING THEM. YOU GET THIS REALLY NICE
FLAVOR ON YOUR VEGETABLES. WE’RE GOING TO GO AHEAD
AND PLATE THIS UP. WHAT PERFECT COMFORT FOOD.
PORK GREEN CHILI. CHILI VERDE. WE’RE GOING TO PUT
SOME IN A DISH THERE. WE’RE GOING TO GO AHEAD
AND GARNISH WITH A NICE HOT TORTILLA. LET’S GO A LITTLE
BIT MORE ON THERE. AND THEN WE’RE GOING TO
SERVE YOUR VERY SIMPLE, VERY RUSTIC PORK GREEN CHILI
WITH A NICE FRESH TORTILLA. ENJOY. CHEF’S MENU IS BROUGHT
TO YOU BY THE SUSTAINABLE FOOD SYSTEMS PROGRAM
AT RIO SALADO COLLEGE. FOR TODAY’S RECIPE,
PLEASE VISIT THIS ADDRESS.

One comment on “Chef’s Menu – Green Chile Pork”

  1. Erin Moore says:

    WOW! This guy really knows what he is talking about!!! Nice avocado

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