Simply season the pork roast with salt and pepper. Place in
a large Dutch oven, cover and roast in a 350 degree oven
until done. About 3 hours. Remove the roast from the pan and
let cool and then shred the meat with two forks. Set aside.
Heat the oil and the bacon drippings in the same Dutch oven.
Add the onion and cook until soft, about 10 minutes . Add
the garlic and cook until fragrant.
Add the shredded meat, tomatoes, chicken broth, salt,
coriander, oregano, tomatoes, chile powders and chiles.
Bring to a boil and then simmer on low for 2 hours..
In a bowl combine water and cornstarch and stir until
combined. Towards the end, I like to add a little of this to
thicken the soup.
Serve with warm flour tortillas.
I start by roasting a four-pound pork
shoulder roast in the oven, 350 degrees, three hours, simply
seasoned with salt and pepper. When the roast is cool enough
to handle I remove the fat, shred the meat, and place it
into a large Dutch oven.
I chop the tops off fifteen roasted Hatch
Green Chiles, remove some of the blistered skin and chop.
Most of the seeds come out when you chop the top off. If you
want to take the time to clean the peppers by removing the
veins and all of the seeds, you’ll have to split them open
and scrape. I don’t do that.
From here I add chicken broth and a can of
(or fresh) tomatoes and my lineup of spices and let it
simmer on low for at least an hour.
One of my recent additions has been a
teaspoon of hot Chamayo Chili Powder for some additional
excitement. The Native American Chimayo chile is a small
chile, about five inches long. The lower part of the pod is
bent and its stem top indents like a royal crown. The
growing conditions in Chimayo New Mexico contribute to this
chile pepper’s distinct flavor and identity.
Make sure you’re getting authentic Chimayo
Chili Powder. If you read the ingredients, the package may
indicate “New Mexico” chiles rather than Chimayo chiles
which are grown in the village of Chimayo.
One way to identify authentic Chimayo Chili
Powder is by its distinct pottery red-orange color. Native
Chimayo chiles have medium heat and a smooth robust flavor
with chocolate-like base tones. The remarkable thing about
the real Chimayo chile is the ability to age the chile under
controlled conditions. When aged properly, the chiles flavor
is refined like a fine wine. If you’re interested, Saveur
Magazine writes a great article about the
village of Chamayo, it’s history and it’s culture.