Recipe: Roaring Fork's Green Chili Pork
By Mike Sutter | Fed Man Walking | 12.24.11
When Cecilia Nasti asks you to be a guest on "Field and Feast," the show doesn't stop at the end of the radio broadcast. She fortifies the fleeting five minutes of airtime with deep background at www.fieldandfeast.com. The show airs at 11:55 a.m. Saturdays and 11 a.m. Sundays on KUT 90.5 FM. When I appeared as a guest recently (listen to the audio here), Cecilia asked me to share a restaurant recipe. 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.
Roaring Fork's Green Chili Pork
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
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
(Photo by Mike Sutter © Fed Man Walking)