Get Cookin’

[photos by RICK DIAMOND]

Chef McGrath’s Green Chile Pork

Jack Ingram knows how to cook—onstage and in the kitchen.

June 16, 2008

Ingredients

• 2 tbsp. corn oil (the chef prefers not to cook with olive oil)
• 2 pounds coarsely cut boneless country-style pork ribs
• Kosher salt and cracked black pepper to taste
• 2 cups diced yellow onion
• ¼ cup minced jalapeño chiles
• 1 cup seeded, stemmed and minced dried New Mexico green chiles
• ¼ cup minced garlic
• 2 cups roasted, peeled and puréed poblano chiles
• 1 cup grated pepper jack cheese
• 24 (6-inch) flour tortillas
• ¼ pound butter

Preparation

1. Over a fire, in a cast-iron pot or Dutch oven, heat the corn oil.
2. Season the pork with salt and pepper.
3. When the oil is hot, add the pork, onions, jalapeños, New Mexico dried chiles and garlic. Cook over the fire until the pork is tender, approximately 1 ½ hours.
4. Add the poblano chile purée (for added flavor, add some chicken stock to the purée) and simmer for 45 minutes to 1 hour. Season to taste with salt and pepper.
5. Serve the green chile pork from a kettle or crock, topped with the grated cheese. Lightly brown the cheese if possible.
6. Grill the tortillas and brush with the butter. Spoon the green chile pork into the tortillas and roll them up.

Serves 12

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