Friday, April 18, 2014

Habanero Pork

Somehow, somewhere along the line, one of us Emertons, who shall remain unnamed, decided she does not like Mexican food.  I have tried on many occasions to serve it in some variation or another, never claiming a meal to be Mexican and really, not confident I am actually making proper Mexican cuisine.  But even in our house, where I pride myself on the smorgasbord of meals I offer, one of us must have had a bad experience with Mexican food to turn her away.  Versions of this particular dish has made an appearance over the years and since the last time I made it, when our sweet dissident was away, I've been asked to prepare it again on several occasions.  Well, tonights the lucky night, as our non-Mexican gal is once again out.  One of these days, she'll realize how wrong she was, but until then, we are feasting on some habanero pork without her.

Serves 4-6

2 ⅓ - 2 ½ Pork butt, cut into 1 ½ - 2 inch pieces
2 Tablespoons olive oil
1 Medium sweet onion, finely chopped
1 Habanero chili, seeds removed, finely diced
2 Garlic cloves, finely minced
4 Large Roma tomatoes, finely chopped
½ Cup chopped fresh cilantro
1 ⅓ Cups chicken stock
2 oz Tequila
1 small packet of Sazón Goya
⅓ Cup sour cream
Place the pork butt on a large baking pan.  Sprinkle with salt and pepper.  
Broil until golden grown, around 2-4 minutes per side.  I've taken to broiling most every meat I braise.  It's the fasted, easiest and cleanest way to go if you line your baking pan with aluminum foil.
Once pork is browned, set aside.
In a small stock pot or dutch oven, heat olive oil over medium high heat.  
Add the onions, garlic and habanero.  Sauté until the onion is browned and caramelized.  
Do this by allowing the onion to cook for several minutes before turning or stirring them.
Add the tomatoes to the pot and bring to a boil for several minutes.
Then add the cilantro, chicken stock and tequila and Sazón Goya.  Stir to combine.  
Bring to a boil, cover, turn heat down to low and simmer for about 15 minutes.
Turn heat up to medium high.  Add the sour cream and bring back to boil.  
Then add the browned pork and all of the juices from the pan.  Bring to a boil.
Cover the pot again and turn heat to low.
Let pork cook for about an hour, or until pork is fork tender.  
Uncover and bring to a rapid boil to reduce the sauce slightly.
I served the pork with corn and flour tortillas, cheesy rice, southwestern salad, home made guacamole, salsa, fresh cilantro and sour cream.  Another great addition is something Whole Foods starting carrying several months back; Better Bean's various "Rethought Bean" products.  Tonight, I went with Cuban black beans with sautéed onion and poblano peppers.  There's enough to worry about with this meal, so give yourself a break and go with some beans from Better Beans.
This is really, really good.  

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