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Executive Chef Eric Barkley
Coyote Grill
Mission Shopping Center (Johnson County, KS)
913-362-3333
Carnitas with Green Chile Mole
about a 5-pound pork butt, cut into cubes
1 quart orange juice
1 quart Mexican beer
5 jalapeño peppers (diced)
4 tablespoons ground cumin
2 tablespoons Kosher salt |
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Char the pork cubes on a grill or in a hot skillet.
Season with the salt. Add the pork cubes to the orange juice and beer along
with the jalapeños and the spice. Cover and cook for 2 to 2 1/2 hours at 350
degrees until very tender. Serve hot with sautéed peppers and onions, pinto beans,
and tortillas. Garnish with guacamole, sour cream, and green chile mole. This
original recipe adapts easily to any Southwestern application - burritos, enchiladas, etc. |
Green Chile Mole
2 pounds tomatillos
1 onion, diced
3 pablano chiles, diced
2 jalapeños, diced
1/2 cup garlic, chopped
1/2 head Romaine lettuce, grilled
1 bunch cilantro, grilled
1 gallon chicken stock
1/2 cup sugar
5 tablespoons ground cumin
1 pound white corn tortillas |
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Sauté the tomatillos, onion, pablanos, jalapeños, and
garlic until tender. Add the remainder of the ingredients and simmer until the
tortillas soften. Puree the mixture and season with salt and pepper. This will
make about a gallon which will keep in the refrigerator for about a week and freezes very
well. Again, this original recipe will easily adapt to any Southwestern dish you
wish to spice up. |
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