Friends came over for dinner tonight and it's foggy, rainy and just the right temperature for some green chili pork. And because I can only eat green chili with buttered tortillas a la Roaring Fork here's the recipe and notes on my adaptations below.
1 diced yellow onion
1 cup diced poblanos
2 lb. diced pork shoulder, I used a bone-in pork shoulder
2 Tbsp. minced garlic
2 Tbsp. cumin powder
2 Tbsp. ground coriander
2 Tbsp. jalapeño powder, found at Central Market
5 Tbsp. green chili powder, found at Central Market
2 Tbsp. onion powder
2 cups chicken stock
Salt and pepper to taste
In a small stock pot, saute vegetables until tender.
Add diced pork. Add all dry ingredients. Stir well for a couple of minutes, blend well. Add chicken stock and let simmer on low to medium heat for one and a half hours or until fork-tender. ADAPTATION: I stirred in the dry ingredients for a couple of minutes and then transferred the mixture to a crockpot and cooked it on high for 3 hours.
Season with salt and pepper just before serving to taste.
Serve in a warmed butter tortilla, topped with shredded pepperjack cheese.