Your Life A to Z Recipe: Tuesday, December 2nd, 2014: Chipotle Pork and Poblano Pork By Jeff Smedstad

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Chipotle pork

3 lb pork shoulder cut into 2 inch cubes

3 lb tomatillos roasted
6 chipotle chiles en adobo
6 cloves garlic toasted
4 cups water
2 tsp salt

puree all sauce ingredients in a blender and reserve.

salt and pepper the pork and in a dutch oven coated with oil over high heat sear pork on all sides then add sauce and cover lower heat and cook for 1 1/2 hours or until tender.
Serve with warm tortillas.

Poblano Pork

Green chile done my way, the result is a satisfying bowl of pork that can be eaten as is ir used as a filling for tamales as well as sopes.

5 lb pork shoulder cut into 1 to 2 inch pieces
2 tbsp oregano
2 tsp cumin
2 tsp salt
2 tsp pepper
2 cups diced onion
1 tsp granulated garlic
2 cups roasted peeled and chopped poblano chile
4 cups jalapeno chopped
4 cups chopped raw poblanos
4 cups water
2 tbsp flour
2 tbsp maseca
1/2 tsp sugar

in a large skillet over high heat brown off pork and onions, put into an ovenproof casserole. Puree remaining ingredients and pour over pork bake uncovered at 350 for 2 hours stirring occasionally it is done when the pork is tender.