I have family visiting, so this week I will share with you some of our main dish entrees.
Pulled Pork Tacos
2 tablespoons vegetable oil
1 onion, chopped fine
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground chili powder
1 carton Pomi Tomato Sauce — 17.64 oz
¼ cup orange juice
2 tablespoons apple cider vinegar
1½ tablespoons Worcestershire sauce
2 bay leaves
Salt and pepper
1 (2 1/2- to 3-pound) boneless pork butt roast
10-12 (6-inch) corn tortillas
New Mexican Green Hatch Chili Sauce, see recipe below
Adjust the oven rack to a lower-middle position and heat the oven to 275 degrees F. Heat oil in a Dutch oven over medium heat until shimmering. Brown the pork on all sides. Remove to a plate,
Add the onion and cook until lightly browned 4 to 6 minutes. Add garlic and spices and cook for 30 seconds. Stir in tomato sauce. orange juice, vinegar, Worcestershire, bay leaves, 1 teaspoon salt, and 1 teaspoon pepper, scraping up any browned bits.
Return pork to the pot and bring mixture to a boil. Transfer the pot to the oven, uncovered, and cook until pork is tender about 3 hours, stirring once halfway through cooking. Remove the pot from the oven and shred the pork with two forks.
Serve the shredded pork on top of the tortillas with Green Chili Sauce, cheese and other toppings of choice.
New Mexico Green Chile Sauce
1 tablespoon vegetable oil
1⁄2 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons masa harina flour (corn flour) or regular flour
1⁄4 teaspoon ground cumin
Salt and pepper, to taste
1 1⁄2 cups chicken stock, see above
1 cup chopped roasted and peeled New Mexico Hatch green chilies
1⁄4 teaspoon dried oregano
To prepare the peppers:
The peppers need to be roasted on the grill or under a broiler before making the sauce.
Place the chiles on an outdoor grill or under the broiler and roast until the skin is charred and blistered, about 3 to 5 minutes.
Avoid completely blackening the chiles; you’re looking for them to be about 40% to 50% charred.
Using tongs, turn the chiles over and roast on the other side until the skin is charred and blistered about 3 to 5 minutes.
Remove the chiles from the grill or broiler and place them in a paper bag, food-safe plastic bag or heat-safe bowl.
Close the bag or cover the bowl, and let stand for 10 to 15 minutes. The steam will help loosen the peel from the chiles.
When cool enough to handle, pull the skins off and set aside.
To prepare the sauce:
(I do not like the sauce chunky, so I puree the chopped peppers with half of the chicken broth first and then add it to the sauce.)
In a medium saucepan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
Stir in the flour, cumin, salt, and pepper and cook over medium heat, stirring, for 2 minutes.
Stir in the stock and simmer until thick and smooth.
Stir in the chiles and oregano.
Cool the sauce and store in the refrigerator, covered, for up to one day or the freezer for several months.