This week I cooked up a very large pork roast just so I could have a few taco’s and then I froze the rest for when all my sisters and their families are here for a hearty lunch. I am so excited to have them all at my house, I have been cooking and decorating and getting ready. Usually I work many days in a row in order to get time off with my sisters when they visit, but unfortunately I need to squeeze the shopping, cooking, cleaning, wrapping and every other thing that needs to be done into those days as well. This year I have the luxury of being able to take my time, plan things out and enjoy my time with them without rushing. I am sure there will still be a little chaos, but that is to be expected in our family.
Green Chili Pork
Large Pork Roast (this one was almost 9lbs)
Your favorite green chili sauce, I used Macayo’s from Safeway 28oz can
1/2 yellow onion
5 cloves of garlic
1 Tbsp Menudo spice mix (In the dry spice section)
1 Tbsp Ancho chile powder
1/2 Cup fresh cilantro
8 oz Can green chiles (fresh roasted are great when you can get them)
1 shot tequila
1 Tbsp corn starch
1 cup chicken stock
I seared the pork in my cast iron skillet with just a little olive oil. Just enough to brown all the sides. In the food processor I added the onion, garlic, green sauce, tequila, menudo mix, ancho powder and cilantro. Blended into a sauce. Put the roast in the crock pot with 1 cup of chicken stock, then added the sauce from the food processor. Then added the chiles. Put the crock pot on high and cook all day. (I cooked this one from 9:30AM-6:00PM) An hour before service start shredding the pork, by this time it should fall apart, then scoop a little sauce into a bowl (about 1/2 a cup) add 1 tablespoon of corn starch into the sauce and then whisk until smooth and pour back into the crock pot, at this point stir the entire contents well. In one hour it will be done and you can serve your favorite ways.
I often cook this for a family event with a very large pork roast. In this case I cook it in the oven at about 350 in a large throw away roasting pan, I keep it covered with tin foil until the last hour when I add the starch and then leave it uncovered for that last hour. I also like to put whole cloves of garlic on top when I make it for a family event. About 6-7.
My kids like it in a bowl with grilled cheese sandwiches.