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17 February 2012 @ 08:23 am
Green Chili Pork  

Makes: about 8 servings

Boneless pork ribs are a favorite of mine. A wonderfully versatile cut, they are flavorful and tender and generally very affordable when bought in bulk. I tend to bake my pork rather than use a crock pot (usually because my crock is already in use when I go to cook it). The key to yummy pork is a long slow cook.

This recipe is one of my OAWC standards. It is great over rice, stuffed into a tortilla or scrambled into eggs. Green chili pork is a wonderful base for a pot of beans, pozole or stew (recipes to follow).

4 lbs Boneless Pork Ribs
4oz can Green Chilies
Medium Sized Yellow Onion

1 T Ground Cumin
½ t Ground Coriander

Knife & Board
Oven-safe 3 qt Pan with Lid
Can Opener

Coffee Grinder

  • Pre-heat oven to 350.
  • Dice onion, open green chilies and dump both into pan.
  • Powder cumin and coriander seeds in the coffee grinder and add to vegetables.
  • Cut meat into two - three inch chunks and place in pan.
  • Put on gloves and mix vegetables, spices and meat thoroughly.
  • Cover and bake for two hours or until the meat is pull apart tender.
  • Cool and then refrigerate pork pan in all overnight.
  • Skim off the solid white fat and discard.
  • Put on gloves and shred meat thoroughly.
  • Refrigerate in a large lidded plastic container.
  • Portion and reheat as needed.

Frugally yours-