Reminds me of Pete’s Kitchen’s breakfast burrito, so we’ll probably scramble some eggs, bake some tater tots, wrap it in a tortilla, and cover with copious quantities of the stew, then sit down to the Texas – Nebraska game.
2 lbs pork loin, cubed (1 inch)
1/4 cup flour
1 tsps cumin
1/4 tsp pepper
1 tsp sea salt
1 tsp ground sage
3 tablespoons oil
3 tablespoons vinegar
1-2 cups chopped onion
(optional: 2-3 cloves of garlic)
1 fresh jalepeño, Anaheim, or Poblano, diced
2 7 ozcans chopped green chilis (Hatch, preferably), or a pound of freshly roasted green chilis, if they’re available in your area
2 cups peeled chopped tomatoes (Muir Glen or the equivalent)
1 cup chicken broth
tsp brown sugar
optional: a cup of diced new potatoes
optional: a cup of diced tomatillos
warmed tortillas, guac,
Cube the pork and set aside. In a zip lock bag, add the cumin, salt and pepper, sage, and flour. Add the pork and shake to evenly cover.
3 Tbs of oil in a skilet (non-non-stick, preferably — the brown bits that stick to the pan are so worth it). Brown the cubed pork in batches, transfer to a crock pot as you finish. Then add the onion, garlic, and fresh peppers, and brown for 5-6 minutes. Transfer to the crock pot and set the crock pot to low. Add the vinegar and deglaze your pan, adding the mix to the crock pot when you’re done.
Add all remaining ingredients to the crock pot, gently mix, and cook on high 4-6 hours or low 8-10. (You can reduce the time by cooking the pork until almost done instead of just browning it.)
Pairing suggestions: Odell’s Isolation Ale or a Spanish red.
Music pairing selections: A ska mix of the English Beat, General Pubic, the Specials, and later Pietasters.