Roaring Fork Green Chile Pork

Source: Roaring Fork, Scottsdale, Arizona

2 tablespoons corn oil
2 pounds boneless country-style pork ribs, coarsely cut
Kosher salt, to taste
Cracked black pepper, to taste
2 cups yellow onion, diced
1/4 cup jalape o chile, minced
1 cup dried New Mexico green chiles, seeded, stemmed and minced
1/4 cup garlic, minced
2 cups poblano chile, roasted, peeled and pur ed
1 cup grated pepper jack cheese
24 (6-inch) flour tortillas

Over a fire or stove burner, heat corn oil in a cast-iron pot. Season the pork with salt and pepper. When the oil is hot, add the pork, onion, jalape o and New Mexico chiles and garlic. Cook until the pork is tender, about 1 1/2 hours.

Add the poblano chile puree and simmer for 45 minutes. When done, sprinkle with jack cheese and serve with tortillas.

Makes about 6 servings.