WEEKDAYS 1e|12c|p

Mario Batali's Braised Pork with Chiles

Braised Pork Chiles Mario Batali
Spicy Pork with Vegetable Puree
skill level
Easy
time
Over 120min
servings
12
cost
$
Contributed by :
With a real punch of heat, this ale-braised pork is a festive dish for guests.
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ingredients
  • 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
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1 cup Pepitas (green pumpkin seeds)
    1/2 cup Seasame Seeds
    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.
  • 2
    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
    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.
  • 3
    4 Corn Tortillas
    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.
  • 4
     
    Combine all the roasted vegetables, tortillas, and half the roasted seeds in a blender. Puree until mostly smooth. Add the chili water.
  • 5
    2 dried Ancho Chiles (stems removed and seeded)
    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.
  • 6
    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)
    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.
  • 7
    2 bottles Brown Ale (medium-bodied)
    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.
  • 8
    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 Habanero Salsa: Toss the ingredients together in a medium bowl and season to taste.
  • 9
    Corn Tortillas (griddled)
    Radish (sliced into thin rounds) 
    Scallions (sliced thinly) 
    Cilantro (leaves picked)
    Lime wedges
    Serve the pork on a griddled corn tortilla. Garnish with radishes, scallions, cilantro, and a lime wedge.
 
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