Henrik Olund
Green Chile Roasted Pork Breakfast Tacos from executive chef Michael Sindoni of CBD Provisions in Dallas.
magnify Click image to view more.

Green Chile Roasted Pork Breakfast Tacos

CBD Provisions, Dallas, Michael Sindoni - May 2014

For 10 servings (requires advance preparation)

Pork:

  • 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.

Assembly:

  • 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)
  1. Heat oven to 225°F.

  2. Place seasoned pork, hominy, chiles, tomatillos, onions, and marjoram in a large roasting pan or stockpot.

  3. 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.

  4. Place pork and vegetables on separate platters; shred pork; reserve (keep warm).

  5. Strain vegetables and braising liquid through food mill set with medium die into a bowl; reserve (keep warm).

  6. 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