Green Chile Pork Tostada
Recipe and photo courtesy BLD Chandler, BLDChandler.com
7 Poblano Peppers (destemmed and deseeded)
7 Anaheim Peppers (destemmed and deseeded)
10 Jalapeño Peppers (destemmed and deseeded)
2 Yellow Onions
2 Cilantro Bunches
2 ½ Pounds of Tomatillos (Cleaned)
2 Tablespoons of Garlic Powder
2 Tablespoons of Onion Powder
2 Tablespoons of Salt
1 Tablespoon of Pepper
2 Tablespoons of Dried Mexican Oregano
1 Teaspoon of Chile de Arbol
⅓ Cup of Lime Juice
⅓ Cup of Lemon Juice
⅓ Cup of Sunflower Oil
1 Quart of Vegetable Stock
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1 Pork Butt (about 8-10 lbs.)
4 Ounces Pork Dry Rub (equal parts salt, black pepper, garlic powder, onion powder)
2 Ounces of Minced Garlic
3 Sprigs of Thyme
3 Sprigs of Rosemary
4 Ounces of Liquid Smoke
4 Ounces of Vegetable Stock
Score the fat cap on the pork butt. Rub the pork butt with pork dry rub and garlic. Place the pork butt in a deep pan with liquid smoke, vegetable stock, rosemary, and thyme. Wrap with plastic wrap and foil, cook for approximately 2 hours (until 155 internal temperature). While the pork is cooking, in a medium saucepot, place tomatillos, poblanos, anaheims, jalapeños, vegetable stock, and enough water to cover the tomatillos. Cook down until soft. Once soft, blend together with the rest of the salsa ingredients. Taste and adjust seasoning to liking. Pull pork from oven and let cool enough to pull and shred. Combine salsa and pork together and enjoy.