Green Chile Pork



2 lbs. Pork butt, trimmed of fat 1⁄2” dice
2 cups Onions, 1⁄2 inch dice
1 cup Poblano chile, 1⁄2 inch dice
1⁄4 cup Garlic, chopped
1⁄4 tsp. Cumin powder
1⁄4 tsp. Corriander powder
1⁄4 tsp. Jalapeno powder
1⁄4 tsp. New Mexico chili powder
1⁄4 tsp. Granulated garlic
1⁄4 tsp Onion powder
Water as needed
to taste Salt
to taste Pepper jack cheese, grated


• Sweat all vegetables in oil until soft. Add pork. Add water and seasoning Simmer until tender.
• Skim the fat and check seasoning
• Pour into iron kettle, cover with grated pepper jack cheese

4800 N. Scottsdale Rd., Scottsdale, AZ, 85251