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Green chile pork baked hand pies

by Chef Eddie Castillo

Posted on March 11, 2013 at 10:54 PM

Green Chile Pork Hand Pie

Braised Pork Shoulder
3 pound boneless pork shoulder
1 T sea salt
1T Hatch green chile powder
1 medium onion - roughly chopped
10 garlic cloves - crushed

Season pork with salt and green chile powder, massage and rub seasonings into meat. Place in baking pan and cover with garlic and onion, pour water around pork to cover halfway up the pan. Cover with tightly with foil. Roast for 30 minutes at 400 degrees then lower oven to 300 and braise/roast for 3 hours. Remove from oven, remove meat from pan, reserve 2 cups braising liquid. When pork is cool shred and mix with green chile sauce.

Green Chile Sauce

2 pounds green chiles( anaheim, poblano or both) hatch when in season
1 medium onion
1 head garlic
1/2 bunch cilantro - torn
1/4 cup lemon juice
1 T green chile powder
sea salt
1-2 cups braising liquid

Fire roast green chiles and onion on a grill. Cut to of garlic head off and place garlic on a square of foil paper and wrap into a bundle, place bundle on grill and roast about 30 minutes flipping once halfway thru or roast in oven for 35-45 minutes. Peel charred skin from chiles and remove as much seed as desired. Place roasted chiles, onion and garlic in blender jar, add cilantro, lemon juice, chile powder, sea salt and braising liquid and puree to desired consistency. Season with salt to taste.

Courtesy of Chef Eddie Castillo, AZ Food Crafters
AZ Food Crafters on Facebook