Green Chile Mariscos

Ingredients

• 8 oz pork butt, ½-inch dice
• 1 ea small onion, diced
• 1 ea green bell pepper, small diced
• 1 ea Serrano pepper, small diced
• 1 ea jalapeño pepper, minced
• 1 Tbsp New Mexico green mild powder
• ½ tsp green jalapeno powder
• ¼ tsp green Tabasco powder
• ¼ oz garlic, minced
• 1 oz oil
• 1 oz flour
• 28 oz chicken stock
• 6 oz Garbanzo beans
• 6 oz pigeon peas
• 6 oz Corona beans
• 1 oz green onion, sliced
• 1 ea lime, juice and zest
• 8 oz shrimp, diced
• ½ oz micro cilantro
• ½ oz sour cream or Mexican crema
• 4 oz crab meat

Preparation

1. Use ¼ of the flour to coat pork butt and lightly brown in ¼ of the oil. Add all aromatic vegetables and chili pepper powders and sweat together. (Leave pepper seeds in if you like it a bit spicier.) Add remaining flour and oil and cook 2 minutes to 3 minutes on low to create a roux.
2. Whisk in hot chicken stock and cook for 30 minutes on low heat. Add already cooked beans and simmer another 10 minutes. Add shrimp, lime juice, zest and green onions and continue to simmer 2 minutes to 3 minutes until shrimp are cooked. Finish with crab meat, crema and micro cilantro.

• Servings: 2
• Categories: Recipes, VOL 7 - ISSUE 2 • SPRING 2019
• Tags: Mexican, Pork
• Print