2 T EVOO
2 lb coarsly cut boneless country-style pork ribs
2 c yellow onion, diced
1/4 c jalapeno chili, minced
1 c dried New Mexico green chilis, seeded, stemmed and minced
1/4 c garlic, minced
2 c poblano chili, roasted, peeled and pureed
1 c pepper jack cheese, grated + more for serving
24 6" flour tortillas
1/4 lb butter
kosher salt and fresh ground pepper to taste
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sour cream
guacomole
diced tomatoes

2 T EVOO 2 lb coarsly cut boneless country-style pork ribs 2 c yellow onion, diced 1/4 c jalapeno chili, minced 1 c dried New Mexico green chilis, seeded, stemmed and minced 1/4 c garlic, minced 2 c poblano chili, roasted, peeled and pureed 1 c pepper jack cheese, grated + more for serving 24 6" flour tortillas 1/4 lb butter

Over a fire, in a cast iron pot or Dutch oven, heat the oil. Season the pork with s&p. When the oil is hot, add pork, onions, jalapeno, NM chilies and garlic. Cook over fire until the pork is tender, approx 1 1/2 hrs. Add the poblano chili puree and simmer for 45 minutes to 1 hr. Season to taste with s&p. Serve the green chili pork from the pot or Dutch oven, topped with grated cheese. Lightly brown the cheese if possible. Grill the tortillas and brush with the butter. Spoon the green chili pork into the tortillas and roll them up. Serve with more grated cheese, sour cream, guacomole and diced tomatoes.