Roaring Fork’s Green Chili PorkDec 16th, 2011 | By Cecilia | Category: blog, cook something, meat and poultry
You’ll find food journalist and restaurant critic, Mike Sutter, frequenting both fine dining establishments and dives. To him, each is worthy of his time; he savors menu items from both with an equal measure of appreciation and criticism.
When reading one of his reviews it becomes clear that he’s interested in sharing his impressions and perspective. Yet, he stops short of promoting a particular point of view. What he does, however (although not in so many words) is invites readers to consider what’s on and beyond their plates.
Although Mike is in the midst of Decemburger on FedManWalking.com (which followed Novemburger, which ramped at the end of 50 days of hamburgers), he also orders other items on the menus and sometimes finds a gem.
Some people in Mike’s position might be reluctant to name favorite dishes, but when asked, he was candid about what presently pleases his palate.
Roaring Fork’s Green Chili Pork
One of my favorite dishes in Austin comes from the Roaring Fork restaurants at 10850 Stonelake Blvd. and 701 Congress Ave.
The last time I ate a cast-iron kettle of this dense Southwestern rendition of smoky pork and long twirls of melted cheese, it upstaged the burger I was there to write about in the first place.
- 2 cups diced yellow onions
- 1 cup diced poblanos
- 2 lb. diced pork
- 2 Tbsp. minced garlic
- 2 Tbsp. cumin powder
- 2 Tbsp. ground coriander
- 2 Tbsp. jalapeño powder
- 5 Tbsp. green chili powder
- 2 Tbsp. onion powder
- 2 cups chicken stock
- Salt and pepper to taste
- shredded pepper Jack cheese
- roasted serrano peppers
- In a stewing pot, sauté 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.
- Skim fat off surface as stew simmers. Season with salt and pepper just before service, only if needed, to your taste.
- Serve in a bowl with pepper Jack cheese, roasted serrano pepper and warm, buttered flour tortillas.
— Recipe published by permission from the Roaring Fork