This is one of my favorite dishes and Peter makes it sooo well. The chilis can be a little tricky to find – if you can’t find fresh, check out the frozen section. Also canned green chilis work really well. Serve with grilled corn on the side, black beans or straight up!
2 tablespoons corn oil
2 pounds boneless country-style pork ribs, coarsely cut (pork shoulder works too!)
Kosher salt, to taste
Cracked black pepper, to taste
2 cups yellow onion, diced
1/4 cup jalapeno chile, minced
1 cup dried New Mexico green chiles, seeded, stemmed and minced (canned green chilis work too or check for frozen)
1/4 cup garlic, minced
2 cups poblano chile, roasted, peeled and pureed
1 cup grated pepper jack cheese
24 (6-inch) flour tortillas
Over a fire or stove burner, heat corn oil in a cast-iron pot. Season the pork with salt and pepper. When the oil is hot, add the pork, onion, jalapeno and New Mexico chiles and garlic. Cook until the pork is tender, about 1 1/2 hours.
Add the poblano chile puree and simmer for 45 minutes. When done, sprinkle with jack cheese and serve with tortillas.
This is great for entertaining. Whip it up before guests arrive and let it cook and then sit on the stove. Reheat before eating – the longer it sits, the better it is!