- 2 chile peppers, Anaheim
- 3 pound boneless rib-eye pork shoulder
- 12 teaspoon ground black pepper 1 teaspoon sea salt
- 2 tbsp bacon grease
- 1 quart beef broth
- 1 can tomato paste (6 oz.)
- 1 halved and sliced onion
- 1 seeded and sliced red bell pepper
- 1 seeded and sliced yellow bell pepper
- 1 lime, freshly squeezed
- 4 crushed garlic cloves
- 1 tablespoon cumin powder
- 1 tbsp. dried oregano
- 14 tsp chilli powder
- 14 teaspoon cayenne pepper
- ONE BAY LEAF
- 2 ripe avocados, peeled and sliced
- 3 tbsp fresh cilantro, chopped
- 2 quartered limes
Preheat the oven’s broiler and position the oven rack about 6 inches from the heat source. Aluminum foil should be used to line a baking sheet.
Cut the Anaheim chile peppers in half lengthwise, then remove the stem, seeds, and ribs. Place the peppers, cut side down, on a baking sheet lined with parchment paper.
5 to 8 minutes under a preheated broiler, until the peppers are blackened and blistered. Place in a bowl and cover with plastic wrap. Allow the peppers to steam for about 20 minutes as they cool. Skins should be removed and discarded; flesh should be chopped.
Season the pork with salt and pepper.
In a large skillet over medium-high heat, melt the bacon fat. Cook until the pork is browned, about 3 minutes per side.
If desired, replace the bacon fat with beef tallow or lard.
If desired, replace the roasted Anaheim chile peppers with one 4-ounce can of diced green chiles.