Much like the Maui taco's we told you about some time ago, this isn't what you think. We had a ton of the pork carne adovada filling and grilled pineapple leftover from a recent family event and put the leftovers in the freezer for another time.
While we could have gone ahead and repeated what we had the last time ...you're lookin' at it, I decided to use some imagination and make a batch of green chile verde instead. The only problem is it turned out a little more red than green because of all the spice mixture already mixed into the pork. It may look a little strange but it sure doesn't taste that way.
A base of sauteed onions, anaheim and green peppers, and garlic along with cumin, coriander and Mexican oregano make up the spicy basis of this bowl of yum. Add chicken stock, salsa verde and a single bottle of Mexican beer as well as some simmering time and this was the result.
So next time you're having a bunch of people over, serve some Maui taco's and make sure you make extra. Then you can revamp the dregs into a delicious pot of chile becauuse believe me, there's no way this lives up to what we normally thing of as the leftovers. It's so delicious you'll want leftover leftovers.
Maui Chile (an original from JBug’s Kitchen)
3 tablespoons olive oil
1 large onion, diced
1 green bell pepper, diced
1 large Anaheim pepper, diced
3 cloves garlic
2 tablespoons all purpose flour
1 tablespoons dried Mexican oregano
1 teaspoon ground cumin
1 teaspoon ground coriander
1 bay leaf
1 cup salsa verde (I used Herdez)
1 – 14 ounce can low sodium chicken stock
1 – 12 ounce bottle Mexican beer (I used Modelo)
Salt and coarse ground black pepper
2 pounds prepared maui taco filling – see recipe below
Garnish with sour cream, pickled jalapenos
Heat oil in a large dutch oven until shimmering. Add onion, bell and Anaheim peppers and cook until onion softens. Add garlic and cook another minute, then stir in flour. Cook for 2 to 3 minutes, stirring constantly, then add oregano, cumin and coriander. Stir in salsa verde, chicken stock and beer. Drop in bay leaf. Cook stirring until mixture comes to a boil, then reduce heat to a simmer and add maui taco filling. Simmer slowly for 45 minutes. Cover pot if you find the mixture is getting too thick and/or add more chicken stock. Serve garnished with sour cream and pickled jalapenos. Makes 6 to 8 servings.
Meat – Carne Adovada
30 dried chile de arbol, stems removed
2 dried New Mexico chile’s stems removed
1 cup water
1/4 cup canola oil
1 tablespoon garlic powder
10 cloves garlic, minced
1-1/2 teaspoons cumin
1/4 cup red chile powder (mild)
2 teaspoons coarse salt
2 pounds pork loin, cut into half inch cubes
In a spot pot, boil water. Add chiles, cover and let soften for 20 minutes. After they’ve softened, drain chiles reserving liquid. Place chiles into a blender along with canola oil and 2 tablespoons of reserved liquid and blend until completely pureed. Pour over cubed pork; add garlic powder, garlic, cumin, red chile powder and salt. Mix well. Cover and marinate in refrigerator for a minimum 4 hours or overnight.
Add to above meat mixture:
1/2 cup chopped Maui sweet onion
1 – 14 ounce can pineapple chunks, drained
On a large flat top grill or cast iron pan, heat 2 tablespoons canola oil over medium high heat. Add meat and cook for 5 to 7 minutes. If using large skillet – cook meat in batches so pan is not crowded. Cook until meat is browned and onion and pineapple have caramelized.
Serve with warm flour tortillas. Garnish with Pineapple Salsa, fresh chopped cilantro, queso fresco cheese, guacamole and sour cream and a squeeze of fresh lime.