I grew up eating green chile pork stew all the time. This recipe is just like a meal my dad used to make but with a much smokier flavor because I cooked it over the coals. I also use beans instead of potatoes, and scallions instead of white onion because I like to use what is on hand and it came out delicious.
Step 1 -
Heat bbq, charcoal works best for this recipe. Season the pork with salt
Step 2 -
Char the scallions and remove the roots (easier to do this before you grill but I forgot when making the video)
Step 3 -
Char the chiles and then put them in a bowl or bag covered to steam, which will make taking the skins off much easier.
Step 4 -
Sear the pork over the hot coals until beautifully golden brown.
Step 5 -
Bring a Dutch oven to medium heat on stove or bbq and add the bacon fat.
Step 6 -
Add the pork to the bacon fat followed by the Mombacho Cafe and remove from the heat to allow the spices to bloom in the oil.
Step 7 -
Purée the peeled chiles, scallions, garlic cloves, chicken stock, lime juice, cilantro and honey.
Step 8 -
Pour the green purée over the pork and then nestle on the dying coals to slow cook for 2 hours or roast it in a 300F oven for 2 hours or so.
Step 9 -
Check every hour to make sure it is not burning, add water if the liquid reduced too much.
Step 10 -
When the pork is tender, add the cooked white beans.
Step 11 -
Serve with avocado, feta crumbles, and pickled onions. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow
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