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Jake Dickson and David Schuttenberg from "The Art of Blending" by Lior Lev Sercarz
1 pound poblano chiles
2 pounds boneless pork shoulder, cut into 1 1/2-inch cubes
3 tablespoons Blue Grass N.12 spice blend
1/4 cup grapeseed or vegetable oil
1 cup diced onion (1/4-inch pieces)
2 tablespoons chopped garlic
3/4 cup diced celery (1/4-inch pieces)
1 jalapeno pepper, seeded and diced
1/4 cup cornmeal
1 cup dry white wine
2 tablespoons tomato paste
3 cups chicken stock, preferably homemade
Freshly ground pepper
One 15-ounce can Whole peeled tomatoes
Roast the poblano chiles over a gas flame or under a broiler, turning frequently, until charred all over. Place the chiles in a sealed container or a plastic bag to steam. When they’re just cool enough to handle, peel the blackened skin off the chiles, remove the stems and seeds and cut into 1-inch strips.
Season the pork with kosher salt and 1 tablespoon of the Blue Grass spice blend. Heat the grapeseed oil in a large Dutch oven or stockpot over medium-high heat. Working in batches and taking care to not crowd the pot, sear the pork on all sides until Well browned, taking care not to burn the bits left on the bottom. Transfer the pork to a plate as it finishes and set aside; leave the oil in the pot.
Add the onion, garlic, celery and jalapeno and cook for 2 minutes on low heat. Add the cornmeal and cook for another minute. Deglaze with the white wine while scraping the bottom of the pot with a wooden spoon. Bring to a simmer and reduce the liquid by half, about 3 minutes. Add the pork and the tomato paste, chicken stock and remaining 2 tablespoons of Blue Grass. Season with salt and pepper, bring to a simmer, cover and cook for 1 1/2 to 2 hours or until the meat is tender.
While the pork cooks, roughly chop the tomatoes. Add the tomatoes, their liquid and the poblanos; bring to a gentle simmer and cook for 30 minutes. Serve immediately or let cool to room temperature and refrigerate for up to 1 Week. Reheat, covered, over low heat.