This is one of my favorite dishes, comes from The Roaring Fork in Austin TX. I have never made it myself, just came across this recipe. I would tend towards fresh products and toast the chilies, so some experimenting. I tweaked formatting, but source is http://angiessouthernkitchen.com/2012/10/green-chile-pork-from-the-roaring-fork/
Green Chile Pork
3 lbs pork butt, cut up in 2 inch pieces remove most of fat
1 1/2 cups finely chopped onion
3/4 cup chopped poblano peppers
4 tablespoons butter
1 tablespoon minced garlic
2 teaspoons cumin powder
2 teaspoon coriander powder
1 tablespoons jalapeno powder
4 tablespoon green chile powder
1 teaspoon granulated garlic powder
1 tablespoon onion powder
4 cups chicken stock
salt and pepper
1 cup grated pepper jack cheese
fresh warm buttered tortillas
Sauté onions, poblano peppers and butter in a large oven proof sauce pot until tender, remove from pan and set aside then add pork and brown on all sides.
Return onions and peppers to sauce pot, add all dry ingredients (garlic, cumin powder, coriander powder, jalapeno powder, green chile powder, granulated garlic, onion powder) and mix well.
Add chicken stock bring to a rolling boil, cover and put in 375 oven for 2 hours until meat is fork tender. Season with salt and pepper.
Once fork tender add meat and sauce to small single serving dish, top with pepper jack cheese and place under broiler to melt and brown cheese.
Serve with warm buttered tortillas.
Green Chile Pork
3 lbs pork butt, cut up in 2 inch pieces remove most of fat
1 1/2 cups finely chopped onion
3/4 cup chopped poblano peppers
4 tablespoons butter
1 tablespoon minced garlic
2 teaspoons cumin powder
2 teaspoon coriander powder
1 tablespoons jalapeno powder
4 tablespoon green chile powder
1 teaspoon granulated garlic powder
1 tablespoon onion powder
4 cups chicken stock
salt and pepper
1 cup grated pepper jack cheese
fresh warm buttered tortillas
Sauté onions, poblano peppers and butter in a large oven proof sauce pot until tender, remove from pan and set aside then add pork and brown on all sides.
Return onions and peppers to sauce pot, add all dry ingredients (garlic, cumin powder, coriander powder, jalapeno powder, green chile powder, granulated garlic, onion powder) and mix well.
Add chicken stock bring to a rolling boil, cover and put in 375 oven for 2 hours until meat is fork tender. Season with salt and pepper.
Once fork tender add meat and sauce to small single serving dish, top with pepper jack cheese and place under broiler to melt and brown cheese.
Serve with warm buttered tortillas.
