The Best Green Chile Pork... Ever
|Cooking Method:||Stove Top|
|THE RUB FOR THE MEAT|
|4-6 lb||pork sirloin (usually 1/2-1 lb each)- its best with tenderloin or a pork butt, but the sirloin is less work in regards to removing meat from the bone or cutting off fat|
find more delicious recipes at www.porkbeinspired.com
|3 Tbsp||oregano- dried|
|1 Tbsp||salt + more to taste later|
|3 Tbsp||chili powder|
|1 Tbsp||black pepper+ more to taste later|
|1 Tbsp||garlic powder|
|1 Tbsp||onion powder|
|1||medium white or yellow onion- chopped|
|3||chopped serrano or jalapeno peppers (most seeds removed)|
|2 can(s)||tomatillo salsa (4 oz each)|
|3 can(s)||diced green chiles (same size as salsa)|
|1 can(s)||petite diced tomatoes|
|1||handful of chopped cilantro|
|1 Tbsp||onion powder and garlic powder|
|1/2 Tbsp||black pepper|
|4-6 clove||fresh chopped garlic|
(I have recently changed this recipe to make it less work- heck yes)
I had a dish like this forever ago at my favorite southwest restaurant, Sierra Bonita Grill, in Phoenix, AZ. I went home with the goal to recreate this ridiculously awesome dish and BOOM! Success! I hope you love this as much as I do.
I used a pork tenderloin with this one. The flavors of of the rub went so nicely together. Also, I love tomatillo salsa and I think this also kicked it up a little bit.
This chili did have some heat, but even those timid to hot peppers will enjoy this one.
Put all meat in a large bowl to the side.
This makes great leftovers if you have any ;)