6 lb pork shoulder 1 lrg red onion 1 lrg yellow onion 3 lb tomatillos 4 jalapeno 8 long green chili 6 garlic cloves 2 yellow bell peppers 3 T olive oil
roast
take 1/4 of long green chilis and puree with jalapeno and garlic
take 3/4 of long green chilis and chop 4.5 qts chicken broth 2.5 T chicken base 1 t celery salt 1 T cornstarch 1/2 t oregano 1 T cumin 1 bunch fresh cilantro, minced 1/2 T green chile powder 30 oz green enchilada sauce 1 T sea salt
lime juice
habanero hot sauce as needed
brine the pork for 24 hours or more
smoke the pork for 3-5 hours
cover the pork with water and simmer on low, on stove, 8-24 hours (crockpot takes twice as long)
pull the pork and discard any fat - the longer the pork simmers, the less fat there will be, discard the water
Return pork to the kettle.
Add onion, tomatillos, bell peppers and broth. Simmer 1 hour, stirring often.
Add spice mix and a little water. Simmer another hour, stirring often.
Add green enchilada sauce. Simmer 1/2 hour.
Add chopped green chili. Cook for 15 minutes.
Add pureed chilis. Cook for 10 minutes. Add salt and hot sauce.
serve with flour tortillas, green onions, cheese, tomatoes and sour cream
Green Chili Powder 3
ancho peppers 3
jalapeno 3
small chilis (hot) 1 T mexican oregano 2 T granulated garlic 2 T cumin seeds
convert oven racks to drying racks by stretching cheesecloth
secure with toothpicks or long sewn stiches
set oven at lowest temp but above 150 degrees
for electric oven, wedge a pot holder between oven and door to create a 1" gap
this allows moisture to vent
cut peppers in half to allow faster, proper drying
remove the seeds and place on baking sheet
check every hour to prevent burning - takes all day
chilis are ready when brittle
use a cheap electric coffee grinder for making powder
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