So, last night we attempted it on our own and it was a BIG success.
35 fresh Anaheim chilies roasted and skinned *
5 pounds of cubed (1/2 inch) pork shoulder or country style pork ribs
15 garlic cloves minced
Vegetable oil and butter
Garlic Salt and Pepper
Water as needed.
* Please note, roasting the chilies is a core part of the recipe and the result will not be the same. It does require some labor and dedication to igredients, but it is soooo worth it.
Remove the stem, but retain the seeds and veins for the heat. I shredded the chilies by hand into strips.
Generously ‘garlic’ salt and pepper the meat. Toss with your hands to ensure even coverage.
Sprinkle ¼ cup of flour over the meat and also toss with hands for even coverage.
In a large heavy bottom Dutch oven type pan over high heat, melt 2 tablespoons of butter and 2 tablespoons of vegetable oil and brown the pork in batches so they are evenly covering the bottom and evenly browned.
You will have bits browning on the bottom. Once all the pork has been browned, add water in ½ cup increments as needed to the pan and boil to pick up all the brown bits. Continue until the all the brown bits have come up and are now a brown broth.
Add back all the pork and the garlic to the broth in the pan and mix well to incorporate. Add the strips of peppers and mix again. Heat the mixture until boiling, and then lower the heat to a very low simmer and cover.
Occasionally stir for an hour and then remove the lid, increase the heat just a bit and then continue to simmer and stir for another hour.
Once the liquid/sauce is at the consistency of your choice, the chilies have broken down and the pork is fork tender, add salt to taste. By following the ½ cup water measurement, the consistency would lean more toward a broth consistency rather than a sauce/gravy consistency. To balance the flavor, add ½ to one tablespoon of sugar.