Ingredients:
4 tbs flour
2 tbs green chile powder (hard to come by..)
1 tsp salt
1 tsp pepper
1 tbs cumin
2 tbs minced garlic
4lb Boston Butt Roast (cut into 2 inch chunks)
1 large onion chopped
1 1/2 cup roasted hatch chopped
1 small can crushed tomato
2 cups broth (chicken.. pork.... vegetable)
4 tbs oil (not extra virgin olive, canola or peanut works well)
pork and spices
My preferred chicken broth.
Best canned tomato product I can find.
Chop roasted hatch. This is from my freezer. I roast and freeze my own green chillies from New Mexico every fall.
Onions and garlic
Mix the dry spices and flour and rub all over meat chunks.
In a cast iron dutch oven, heat up the oil and brown all the pork chunks.
Pork all browned and set aside briefly.
Saute the onions in the leftover oil and add the garlic.
Add the tomato.
Add the broth slowly and bring up to a low boil.
Add the pork back to the pan and move to a 300 degree oven for 90 minutes.
Pork halfway through cooking process.
Add the hatch and stir in gently. You could add the Hatch at the beginning and then cook for full 3 hours but I like to keep some of the structure to the Hatch in the finished product. Put back into the oven for another 90 minutes.
Finished Puerco Guisada.
One piece of the finished pork. Fork tender and ready to eat. Wish I had photographed the tacos we made out of this.
We made tacos from this meat shredded with a little bit of the gravy/sauce some crumbled queso blanco (a fresh mexican cheese that crumbles like feta but tastes more like mozzarella) and some raw onions that I had mixed with lime juice and cilantro.
Enjoy!
