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pork butt hot new mexico chilies chicken stock onion garlic cider vinegar oregano ground coriander salt
Viewed: 52 - Published at: 2 years agoIngredients
- 4 lbs pork butt, 1 1/2 inch cubes
- 8 ounces hot new mexico chilies, chimayo preferred, stemmed and seeded (can use powder)
- 2 cups chicken stock
- 1 medium onion, chopped
- 4 garlic cloves
- 2 teaspoons cider vinegar
- 2 teaspoons oregano
- 1 teaspoon ground coriander
- 1 teaspoon salt
Method
- Place pork in oiled baking dish.
- Preheat oven to 300.
- Rinse chiles, place in one layer on sheet pan and roast at 300 for 5 minutes.
- Cool and break into pieces.
- Puree half of the pods with 1 cup of stock.
- Repeat with remaining pods and stock, adding the rest of the ingredients to the food processor or blender.
- Pour sauce over meat and toss.
- Cover dish and bake at 300 for about 3 hour or until tender.
- If sauce is too watery, bake uncovered for 15-30 minutes more.
