Tuesday, February 7, 2017

Green Chile Pork Over Couscous

My dad fell last week and broke his shoulder. So, this past weekend, I set out to create some meals that all my mom would need to do for dinner would be to re-heat. Of course, we did keep some for ourselves. And this dish was really tasty!


Ingredients

  • 1 T butter
  • 1 T olive oil
  • 2 pounds pork (I used boneless ribs)
  • freshly ground salt
  • freshly ground pepper
  • 2 C organic white onion, diced
  • 1 C diced celery
  • 1 t cumin seeds, toasted until fragrant and coarsely ground
  • 1 t coriander seeds, toasted until fragrant and coarsely ground
  • 1 T dried oregano
  • 1 t dried rosemary
  • 1 to 2 bay leaves
  • 2 T fresh parsley, chopped + more for garnish
  • 2 T fresh cilantro, chopped + more for garnish
  • 1 can green chiles (use more if you like) with liquid
  • 2 C stock* 
  • 1 C wine (I used white wine)
  • hot sauce, optional
  • couscous, for serving

*You really just need 3 cups of liquid. You can use any combination of stock, water, and wine that you wish.


Procedure
Place toasted cumin seeds, coriander seeds, dried oregano and dried rosemary in a mixing bowl. Roll the pork pieces in the spice mixture, coating all sides as much as possible. Rub the spices in and set aside.

Melt butter in olive oil in a Dutch oven or other pot with a tight fitting lid. Add pork and sprinkle with salt and pepper. Brown meat on all sides, approximately 1 to 2 minutes per side. The more you let it brown, the better the flavor!

Add onions, celery, parsley, cilantro, green chiles, and bay leaves to the pot. Pour in the stock/water/wine mixture. Bring the mixture to a boil. Then cover and reduce heat to a simmer.


Let the meat braise for 90 to 120 minutes; I usually go the full two hours. The pork should be tender and easy to break apart. Break the meat into chunks.

Measure out the cooking liquid needed to cook the couscous. In another pot, cook the couscous int he braising liquid.

Remove the pork and boil the remaining cooking liquid until reduced by half. Return the pork chunks to the pot and stir to coat completely. Season to taste with hot sauce, if desired.


Serve over couscous with fresh parsley and fresh cilantro. Serve hot.

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