Pork Green Chile

This easy recipe for Pork Green Chile is AWESOME; with sweet onions and jalapenos, the combination of flavors is spicy and just right. The slow cooking process renders this meat so tender it melts
in our mouth.

Cheesy, tasty and delicious. This pairs well with black beans and corn bread, or perfect as is served with tortilla shells.

My family and friends rave about this dish, I am sure
your guests will enjoy this as much as mine do.

Pork Green Chile Topped
with Pepper Jack Cheese

3 pounds country style ribs, boneless
3 tbs vegetable oil
3 cups sweet yellow onions
1/2 cup seeded & diced jalapeno peppers (3 or 4)
1/3 cup minced garlic
4 (4 oz) cans diced green chilies
3 (7 oz) cans whole green chilies, pureed
2 tsp Mexican oregano
Kosher Salt & Pepper
1-2 cups shredded pepper jack cheese
Flour tortilla shells

Trim fat from ribs. Cut into 1 inch pieces.

Heat half of the vegetable oil in 6 quart
Dutch Oven on medium-high heat. Sear meat
in batches browning evenly, remove, set aside.
Add oil as needed. Reserve all liquid.

Reduce heat to medium. Add onions, jalapenos,
and garlic cook for 2 minutes. Return meat to
Dutch Oven. Add the 4 oz cans of diced green
chilies, stir. Cover, cook 1 1/2 hours,
stir every 30 minutes. After 1 hour, off-set lid
for remaining 30 minutes to allow some of the
liquid to evaporate (if meat is covered in liquid
you will want to do this, if not, leave lid on).

Time to add remaining green chilies. Pour
the 3, 7 oz cans of whole green chilies into
blender, puree, add to pot. Continue to simmer
on low heat for 1 hour.

Turn heat off, let rest 20 minutes.

Grate pepper jack cheese. Pre-heat broiler
and lightly spray individual oven safe crocks.
Ladle pork into crocks, top with cheese.
Place crocks on cookie sheet, place under
broiler until cheese lightly browned, 3-4 minutes.

Yields 8-10 servings allowing 2-3 tortilla's per person.

This is spicy, tender and melts in your mouth DELICIOUS.

Cook's Note: Wear gloves while working with jalapeno peppers, you do not want to get this in your eye. This is very spicy, cut jalapeno to 1/4 cup if you want less spice in this dish.

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