Home Up The Whole Enchilada Grilled Salmon Shrimp Creole Carnitas Jalapeno Queso Dip Shrimp Phillippe Seared Tenderloin Crusted Salmon Grilled Halibut Chicken Marsala Chocolate Torte Dutch Babies Crawfish Diane Linguine with Shrimp Avocado Soup

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
  wpe86886.gif (1645144 bytes)
wpe43758.gif (1680237 bytes) 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
 wpe14115.gif (1322760 byttes)
  wpe46463.gif (1765598 byytes) 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.