Killer recipe culled from The Hatch Chili Cookbook, no longer in print. The marinated scallions add a special touch. Serve with Dos Equis beer and a lime slice.
2 cups water
6 cups chopped Hatch canned green chili
1 large spanish onion, chopped
4 cloves garlic, roasted and mashed
2 tsp. salt
1/4 cup olive oil
3 lbs. pork butt or shoulder
2 tbs. masa harina (cornmeal)
1 bunch fresh cilantro
1 whole lemon
1 bunch scallions (chopped whole)
Tomatoes for garnish
Salsa Verde and chips
In a food processor, put 2 cups water, 2 cups green chili, the Spanish onion, garlic and salt. Pulse until smooth. Reserve the rest of the chilis in the can.
Heat dutch oven with olive oil and brown the pork roast. Remove the roast, shut off the burner, and drain the oil off. Return the roast to the pot, add the chili puree, cover and bake 1.5 to 2 hours, at 300° F. When meat falls apart, remove and shred into bite sized pieces. Discard fat and bone.
Place the meat back in the pot with the reserved chopped chilis, masa and 1 tbs. minced cilantro. Simmer for an additional 30 minutes.
Juice the lemon and strain into a bowl with scallions and marinade for at least 30 minutes.
Serve in warm tortillas and garnish with cilantro leaves, lettuce, tomato and the scallion marinade.
Will feed a small mob.