Page 65 - WCM 2021 Winter

Salt & Pepper And Sugar Too
Green Chili Pulled Pork
This recipe features tender pork, packed with the flavor of fire-roasted chili peppers, served atop moist and flavorful masa cakes. It’s balanced by a cabbage slaw, and has a slow heat that builds with each bite.
Ingredients, Pulled pork:
1 5–8 lb. pork butt 1 Tbsp. salt
1 tsp. pepper
1 head garlic
Ingredients, Green chili sauce:
8 poblano peppers
1 large onion
1 bunch cilantro, chopped (including stems) 1 jalapeno pepper
2 Tbsp. lime juice
salt and pepper to taste
Ingredients, Masa cakes:
2 C. masa harina
11⁄2 C. warm water
1⁄2 C. pork fat or butter 2 tsp. sugar
1 tsp. salt
2 tsp. baking powder
Toppings:
2 C. coleslaw mix Sour cream
For the pork: Dry the pork and rub with salt and pepper. Cut the top off the whole head of garlic and add to roasting pan with the pork. Place in oven, covered, at 300° for 3 hours or until the pork is fork-tender and is falling off the bone. Shred pork and re- serve pork juices and fat for the sauce and cakes. Squeeze half of the garlic out of the skins for the pork and squeeze the other half onto crackers to reward yourself for making such a great meal!
For the green chili sauce: Roast the peppers over an open flame until charred on all sides, then cool. Wearing gloves, take the seeds, stems and any excess charred skin off peppers. Dice onion and cook in 1⁄4 cup of the reserved pork fat until soft, then add salt and pepper. Put cooked peppers and onions in food proces- sor with the cilantro, jalapeno, and lime juice. Add the reserved defatted pork stock and process several minutes until a smooth paste is formed. Taste and adjust seasonings if necessary. Mix green chili sauce and garlic into the pulled pork.
For the masa cakes: Combine the dry ingredients and add warm water and reserved fat. Mix until dough is formed. It should be soft and easy to handle. If it seems too dry, add water until you can make a soft ball, which can then be pressed into
a small circular cake. Fry in a skillet in the pork fat or butter. These delicious, gluten-free cakes are great on their own too!
To assemble: Place two masa cakes on a plate, then top with the pork and coleslaw. Finish with a dollop of sour cream and enjoy!
The Green Chili Barbecue Pork is a perfect blend of many flavors in one hearty and satisfying dish.
Salt & Pepper and Sugar Too
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