Green Chili

Marty is an adventurous eater, is great on the grill and is a great partner in the kitchen.  With his refined palette I have him tasting constantly.  But his real special power? He can read a recipe and know if it’s going to be good.  One February evening we were trying to decide what to make the Chambers for dinner on the upcoming Saturday night so off he went to his latest Bobby Flay cookbook and handed me a recipe for green chili. I’m looking at the recipe – remember…  it’s Winnipeg and it’s February – and I’m thinking, where am I going to get tomatillos and blah, blah, blah peppers. Anyway to make a long story short – read the cheat!  I’m SURE I could Beat Bobby Flay at his own game with this one!

INGREDIENTS

Pork

  • Pork shoulder roast
  • 4 c. chicken stock
  • La Costena Green Mexican Sauce

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Pickled Red Onion

  • 3 c red wine vinegar
  • 1 c freshly squeezed lime juice
  • ½ c sugar
  • ¼ c grenadine
  • 1 tbsp kosher salt
  • 2 large red onions sliced

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Icing

SAUCE

toppings

Sour Cream, cilantro and pickled red onions

dressing

INSTRUCTIONS

Pork:

  1. Cut a pork should roast into 1 1/2” cubes
  2. Brown meat in batches in an enameled cast iron or other oven proof pan
  3. Deglaze the pan with 4 c. of chicken stock
  4. Add the jar of “cheat” La Costena Green Mexican Sauce
  5. Put the meat in the sauce (should be covered by liquid)
  6. Bake at 300 for 3 hrs.
  7. Once meat is tender, remove meat from liquid and set aside.
  8. Reduce liquid until very thick – this could take 20-30 mins
  9. Put meat back in sauce to coat and warm

Pickled red onions:

  1. Cut the onions in half then slice finely and put them in a glass jar
  2. Boil the remaining ingredients until the sugar is dissolved.  Cool 5 minutes then pour over onions
  3. Refrigerate for at least an hour before using. These keep for months in the fridge!

TIPS & HINTS

Ratio of stock to sauce is important. Carolin once used 2c. of stock to 1 jar of sauce and our lips were burning!

Serve as a main with coconut rice and Mom’s coleslaw OR just with corn tortillas! Always serve with the toppings.