Spicy Pork with Vegetable Puree
ingredients
ingredients
method
step-by-step directions

Mario Batali's Braised Pork with Chiles

  • For the Roasted Seeds:
  • 1 cup Pepitas (green pumpkin seeds)
  • 1/2 cup Seasame Seeds

For the Roasted Vegetable Puree:

  • 4 Jalapenos (stems removed)
  • 4 Tomatillos (cored and papery skin removed)
  • 4 Roma Tomatoes (halved lengthwise)
  • 2 Poblanos (stems removed)
  • 1 Red Onion (peeled and cut into 1 inch rings)
  • 1 bunch Scallions (whole)
  • 3 tablespoons Vegetable Oil
  • 4 Corn Tortillas

For the Pork:

  • 2 dried Ancho Chiles (stems removed and seeded)
  • 1/4 cup Vegetable Oil
  • 3 pounds boneless Pork Shoulder (cut into 1 1/2-2 inch cubes)
  • Salt and Pepper
  • Corn Flour (or Corn Starch or AP Flour)
  • 2 bottles Brown Ale (medium-bodied)

For the Habanero Salsa:

  • 1 Red Onion (peeled and diced)
  • 1 bunch Cilantro (roughly chopped)
  • 1/2 Habanero (seeded and finely chopped)
  • 1-2 tablespoons bitter Orange Juice
  • Salt and Pepper to taste

For the Garnish:

  • Corn Tortillas (griddled)
  • Radish (sliced into thin rounds)
  • Scallions (sliced thinly)
  • Cilantro (leaves picked)
  • Lime wedges
step-by-step directions
  • For the Roasted Seeds: Put the seeds in a saute pan over low heat. Stir frequently, ensuring to toast everything evenly. Once the seeds are golden and fragrant, remove from the pan and allow to cool.
  • For the Roasted Vegetable Puree: Preheat the broiler. Toss all the vegetables in the oil and spread evenly onto a sheet tray. Place under the broiler and cook until blackened, about 10 to 12 minutes.
  • Evenly spread the corn tortillas onto a sheet tray and place under the broiler. Cook until dark brown. Remove from the oven and allow to cool.
  • Combine all the roasted vegetables, tortillas, and half the roasted seeds in a blender. Puree until mostly smooth. Add the chili water.
  • For the Pork: Place dried ancho chiles in a medium heat proof bowl. Cover with boiling water by 3 inches (about 3 to 4 cups). Allow to soak for 30 minutes. Remove the chiles from the water and reserve the liquid.
  • In a large dutch oven heat vegetable oil over high. Season the pork shoulder cubes with salt and pepper and toss in corn flour. Shake off excess flour. Add to the pot and sear until dark golden brown on all sides, working in batches, about 4 minutes per batch. Remove the meat from the pan and set aside.
  • Deglaze with beer and return all the meat to the pan. Pour in the pureed vegetable mixture and stir to combine. Add some chili water to loosen, if needed. Bring to a boil then reduce to a simmer. Cover and cook for 2 hours or until pork is fork tender and shreds easily.
  • For the Habanero Salsa: Toss the ingredients together in a medium bowl and season to taste.
  • Serve the pork on a griddled corn tortilla. Garnish with radishes, scallions, cilantro, and a lime wedge.
Similar categories: Dinner Courses & Meals
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