*** Hatch Chile Pulled Pork Enchiladas

NOTE: recipe updated to use corn tortillas and halve size. Three star rating is for sauce/meat, not tortillas or current portion size

PORK (possibly make-ahead)

• 1 3/4 boneless pork shoulder
• 1 cup chicken broth
• 1/4 medium onion, chopped
• 1/2 Tbsp minced garlic (about 3 cloves)
• 1/2 Tbsp ground cumin
• 1 tsp ground Chipotle pepper or hot chili powder
• 1/2 tsp salt

ENCHILADAS

• 1 pint green chile enchilada sauce
• 1/2 Tbsp fresh cilantro, plus more for garnish
• 1/2 cup roasted, diced Hatch chiles (canned if you can't get fresh)
• 4 oz cotija cheese, shredded
• 8 corn tortillas
• sour cream (optional)

NOTE: You can make the pork the day before as long as you reserve about 1/4 cup of the cooking liquid.

Trim fat from the pork. In a slow cooker, combine pork shoulder, broth, onion, garlic, cumin, ground chipotle pepper or hot chili powder, and salt. Cover and cook on low for 10-11 hours.

When the pork is done, remove it from the slow cooker, reserving the cooking liquid and shred (you can use two forks, or if you have a stand mixer, use the standard mixing paddle on low speed, watching it carefully, to shred to meat most of the way for you. Don't let it go too long or it will be pulped). If making ahead, refrigerate the meat and the reserved cooking liquid until ready to assemble the enchiladas.

When ready to assemble, preheat the oven to 400 F. If you refrigerated the cooking liquid, bring it to a boil in a small pan, then reduce heat to keep it warm until you have used what you need. In a large bowl, combine the shredded pork, 1 cup of the enchilada sauce, 1 Tbsp of the reserved cooking liquid, and 1/2 Tbsp snipped cilantro. Set aside.

In a medium bowl, combine the rest of the enchilada sauce, 2 Tbsp of the reserved cooking liquid (you can discard the rest at this point), and the diced green chiles. Spread out about 1/4 cup of this mixture into the bottom of a casserole dish large enough to accommodate the enchiladas. Set aside for the moment.

Divide the pork mixture and 1/2 cup of the cheese evenly among the tortillas, placing the filling near one side of each tortilla and rolling it as tightly as possible. Place the filled tortillas, seam sides down, in the prepared baking dish. Top with the remaining sauce mixture.

Cover the dish with foil and bake for 25 minutes. Remove the foil and sprinkle with the remaining cheese. Bake another 5 minutes, until cheese on top begins to brown slightly.

Top with leftover snipped cilantro and serve with sour cream.

Adapted from: http://www.bhg.com/recipe/pork/pulled-pork-enchiladas/

*** Maria's Coconut Curry Shrimp

Coconut Curry Shrimp

• 1 tsp vegetable oil
• 1/2 onion (thinly sliced)
• 2 cans of coconut milk (Chaudoc)
• 1/2 box of curry (S&B Golden Curry)
• 1 lb thawed jumbo shrimp, shelled
• crushed red pepper flakes
• 2 cups rice, uncooked
• water, for rice

Start rice in rice cooker.

In a pot, saute the onion with about 1 tsp of oil until it softens a bit and the flavor mellows.

Add the coconut milk and heat to a very light boil, stirring occasionally.

Add curry cubes and stir to combine, until the cubes are dissolved.

Add red pepper, to taste.

Add the shrimp and cook 2-3 minutes until done.

Enjoy over a bed of freshly cooked rice!

Frozen Hatch Chilies

• Hatch chilies (30 peppers made about 4 1/2 cups)

Roast chilies in broiler or grill at high heat. Roast, turning occasionally, until the skin is charred.

Put the chilies into airtight containers (gallon ziplocs work well) and let sit for an hour.

Put on gloves (to protect from spicyness) and peel, de-seed, then dice the peppers.

Place 1/2 cup piles of peppers onto a silpat and freeze solid (4-6 hours), then vacuum seal the individual portions.

Hatch Green Chile Sauce

• 40 Hatch green chilies (for roasting)
• 1 large sweet onion, diced
• 1/2 head garlic
• 2 carrots
• 2 quarts (8 cups) chicken stock
• 2 Tbsp salt
• 1 Tbsp ground black pepper
• 1/4 cup vegetable oil

In the oven's broiler, or a grill preheated to maximum heat, roast the peppers until the skin is charred and separating from the flesh, rotating them to char each side. Place the roasted peppers inside airtight containers (gallon ziplocs work well for this) and allow them to "steep" for an hour. Put on a pair of kitchen gloves to protect your hands. Remove the peppers from the containers and peel off the skins. Seed and dice them.

Dump all ingredients into large pot or crock pot/roaster. Cook at about 200 degrees for 5 hours, then 325 for 3 more hours.

Blend, either with an immersion blender or in batches in a food processor or blender.

http://en.paperblog.com/hatch-green-chiles-green-chile-sauce-recipe-295777/