At Local Jones in Denver’s Cherry Creek North neighbourhood, this green chile fills a giant breakfast burrito. It’s also great served with rice, or warm tortillas.
Ingredients
- Boneless Pork Shoulder 6 lb, cut into 6 pieces
- Hatch or Jalapeño Chiles 5, destemmed
- Anaheim Chiles 5, destemmed
- Poblano Peppers 3, destemmed
- Tomatillos 8-10, husk removed
- Yellow Onions 4, cut in quarters
- Garlic 5 cloves, peeled
- Cumin Seed 1 Tbs
- Cilantro 1 bunch
- Chicken or Vegetable Stock 2 cups
- Crushed Tomatoes 1 x 15 oz can, drained
- Salt to taste
Cook It
- Coat the onion, chiles, poblano peppers, garlic clove and tomatillos in cooking oil. Season with the cumin seed and salt and place on a baking tray.
- Roast the vegetables at 425ËšF for 25-30 minutes or until the pepper skin starts to blister.
- Combine the roasted vegetables in a food processor and blend with fresh cilantro and add stock to create a green chile jus.
- Using a braising pan on the stove top brown the pork shoulder evenly and season with salt.
- Add the green chile jus to the braising pan with the pork. Pork should be about ¾ of the way submerged in the jus, if not use a little more stock to get the level right.
- Cover with parchment paper and foil and braise at 275ËšF for 3 hours. After 3 hours uncover the pan and cook at 350ËšF for an additional 30 minutes.
- Pork should be tender at this point. Using a couple of forks carefully shred the pork in the jus while still hot.
- Lastly add in the drained crushed tomatoes and stir to incorporate. Season with salt to taste.
