Green Chile Roasted Pork Breakfast Tacos
CBD Provisions, Dallas, Michael Sindoni - May 2014
For 10 servings (requires advance preparation)
- 6 Tbsps. plus 2 tsps. (50g) green chile powder
- 1 1/2 Tbsps. (10g) smoked paprika
- 1 Tbsp. (5g) cumin seeds, toasted and ground
- 1 5 lb. (2.2kg) pork butt, trimmed
Mix chile powder, paprika, and cumin in small bowl; sprinkle over pork; pat to adhere; envelop with plastic wrap; refrigerate 1 to 2 days.
- 1 28-oz. can (800g) cooked whole hominy
- 1 lb. 14 oz. (848g) poblano chiles, stemmed
- 1 lb. 10 oz. (737g) Hatch or Anaheim chiles, stemmed
- 1 lb. (489g) tomatillos, husked and quartered
- 1/4 cup plus 1/2 tsp. (10g) marjoram leaves
- 12 oz. (337g) spring onions, trimmed
- 2 gals. (7.6L) pork or chicken stock
- 1 qt. (944ml) white wine
- 3/4 cup (176g) pumpkin seed butter (toasted pumpkin seeds pureed with a minimal amount of oil)
- 11 (34g) cloves garlic, crushed
- 30 white corn tortillas, warmed
- 30 radishes, thinly sliced
- cilantro leaves (for serving)
- lime zest and juice (for serving)
- queso fresco (for serving)
- soft scrambled egg (for serving)
Heat oven to 225°F.
Place seasoned pork, hominy, chiles, tomatillos, onions, and marjoram in a large roasting pan or stockpot.
Bring stock, wine, pumpkin seed butter, and garlic to a boil in large stockpot; remove stock mixture from heat; pour over pork; place in oven; cook, uncovered, until meat is tender and falling off the bone, 12 to 18 hours; increase oven heat to 350°F; cook pork 1 hour; remove from oven; cool.
Place pork and vegetables on separate platters; shred pork; reserve (keep warm).
Strain vegetables and braising liquid through food mill set with medium die into a bowl; reserve (keep warm).
To serve, heat a skillet set over high heat; sear pork; remove from heat; divide among warm tortillas (3 per serving); top with vegetable sauce; toss radishes with some cilantro leaves, zest, juice, and queso fresco in a bowl; top tacos with radish mixture and scrambled eggs.
What to drink: Lone Star Beer