This is my signature southwest New Mexican-inspired dish with seasoned grilled pork that is slow-braised and then shredded, carnitas-style. Note that the seasoning is very similar to my other Southwest recipes; the key ingredients invariably being pure New Mexican chili powder, Mexican oregano, toasted and ground cumin and coriander. Serve with Rajas de Chile Poblano, a lime wedge, Mexican cheese and sour cream. Enjoy!
For the Rub:
1 tsp. ground coriander
1 tsp. ground Mexican oregano leaf
1 tbs. smoked Spanish Paprika
3 tbs. whole cumin seed, toasted and ground by hand in a mortar
2 tbs. mild ground Ancho chili powder
1 tsp. hot NM Chimayo chili powder, to taste
2 tsp. table salt
2 tsp. ground whole black pepper
1 tbs. Mexican achiote paste
For the Marinade:
1/2 cup XV olive oil
Juice from 2 squeezed limes
5 large cloves garlic, peeled and mashed
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2 pounds lean cubed pork stew meat
2 large poblano peppers, blistered and sliced
1 large red onion, sliced in 1/4″ strips
1 cored and seeded red bell pepper – cut into 1/4″ strips
1/2 cup pork or chicken stock
Kosher salt, to taste
8-10 tortilla shells for serving
Mexican cotija cheese, grated (you can use Monterey Jack in a pinch)
Fresh cilantro leaves as garnish – 1 cup
Halved garden cherry tomatoes
Preheat oven to 300°-F. Cut and reserve the red onion and bell pepper. Measure the dry rub ingredients and mix well in a medium-sized shaker jar. Place the cubed pork in a large mixing bowl. Sprinkle generously with the rub. Stir to coat and add more to ensure all the cubed pork is evenly covered. Add the XV olive oil, lime juice and mashed garlic to a small mixing bowl. Whisk aggressively for two minutes.
Add the liquid marinade to the cubed pork and stir gently to incorporate. Cover and chill for at least three hours.
Prepare a lump charcoal fire in an outdoor kettle grill. When the coals are white-hot, level and place a baking cooling rack over the outdoor grilling grate to ensure the pork doesn’t fall through the slats. Brush the rack with cooking spray prior, so the pork doesn’t stick. Add the pork, (cooking in two batches) to the rack and spread out evenly. Cook uncovered 2-4 minutes per side and then transfer to a 5-quart heavy cast-iron dutch oven. Add 1/2 cup chicken or pork stock. Cover.
Place the dutch oven with the pork in the preheated oven and let sit. Next, place the two poblano peppers on the outdoor grill and char, about 4-6 minutes, until the tough outer skin blisters. Rotate occasionally. Remove, run under cold water to remove the skin. Core and slice into 1/4″ strips. Reserve, covered. Add the sliced red onion and bell pepper to the grilling basket. Place over direct heat on the grill and brush lightly with olive oil. Season with Kosher salt to taste. Stir occasionally and let char – about 6-10 minutes. Remove and set aside covered in the dish with the poblanos.
Cook the pork covered in the oven for 1.5 to 2 hours, until tender. Remove and shred with two forks. Add the reserved sliced grilled poblano, red onion and bell pepper and stir to incorporate. Set aside, covered in the hot dutch oven on the stove top until ready to serve.
Serve on tortilla shells with sour cream, grated cotija cheese, cilantro, salsa, cherry tomatoes and a lime wedge.