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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Faith Corlett
Servings: 6 to 8
3 pound boneless pork shoulder
1 cup onion, chopped
3 cloves garlic, finely chopped
¼ cup vegetable oil
2 cup chicken broth
1 teaspoon salt
1 teaspoon dried juniper berries, crushed
¾ teaspoon pepper
1 tablespoon unbleached flour
¼ cup water
4 medium poblano chiles
2 tablespoon lemon peel, finely shredded
Poblano chiles should be roasted and peeled. Trim excess fat from pork shoulderand cut into 1-inch cubes. Cook and stir pork, onion and garlic in oil in 4 quart Dutch oven until pork is no longer pink. Drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling. Reduce heat. Cover and simmer, stirring occasionally, until pork is tender, about 1 hour. Shake flour and water in a tightly covered container and stir into pork mixture. Boil and stir 1 minute. Stir in chiles. Sprinkle each serving with lemon peel.