I’m sorry about not posting last week. Computer Complications + First Family Visit in Six Months + Some Sort of Stomach Virus = No Free Time to Speak Of.
To quickly get to the point: I’ve realized tacos are a universe-uniting food, capable of solving emotional problems and alleviating unwanted stress.
I cooked for my parents while they were in town with a couple of old reliable recipes, but this recipe is definitely inspired by their visit. I’m happy that six months isn’t going to pass again before I see them. (By the way, Sacramento, I’m coming for you twice in November and for New Year’s Day.) However, I’m also happy that I’ll have an ace up my sleeve the next time they come to visit.
Pork and Green Chili Tacos
- 1/4 cup Extra Virgin Olive Oil
- Pork Shoulder (that’s Pork Butt, to you) cut into 3/4″ cubes
- Sat and Pepper
- 1 large Sweet Onion – finely chopped
- 1 pound Mild Green Chilis – I used poblanos and anaheims – finely chopped
- 3 Serrano Chilis – seeded and finely chopped
- 6 Garlic Coves – finely chopped
- 2 cups Low Sodium Chicken Broth
- Lime Wedges
- Corn Tortillas
Heat the Extra Virgin Olive Oil in a large pot over High heat. Season the pork shoulder cubes with salt and pepper to taste, and cook in the oil until lightly browned (less than 5 minutes.) Throw all vegetables into the pot, and cover the pot until the vegetables are soft. This should take another five-ish minutes.
“This recipe takes so much time,” she said sarcastically while drinking a Pacifico with lime.
Once the vegetables are soft, add the chicken broth and bring everything to a boil.
Once the stew is boiling, partially cover the pot and simmer over Medium-Low heat until the mixture has reduced by half (20-ish minutes.)
Stir in the cilantro and season to taste with salt and pepper.
Serve with lime wedges on corn tortillas. If your parents like cocktails, make sure the beer is cold.