Green Chile Pork Mondongo

1. 1

   Cut the prepared poblano chiles into 1/4-inch-thick strips (rajas); set aside.

2. 2

   In a skillet, heat 1 tablespoon of the oil over medium-high heat and saute the onion until it begins to caramelize, about 5 minutes; set aside.

3. 3

   In a large, heavy nonstick skillet, heat the remaining 2 tablespoons of oil over high heat and saute the pork cubes until browned, about 15 minutes.

4. 4

   Decrease heat to medium-low, add 1 cup of the water, and simmer until tender, about 1 hour, adding 1 cup of the water every 15 minutes after the last cup of water has cooked off so the pan doesnt dry out, until tender, about 1 hour (or more).

5. 5

   Meanwhile, in the jar of a blender, add the reserved chile strips, sauteed onion, garlic, and cilantro and puree until smooth.

6. 6

   Season with salt and pepper.

7. 7

   When the pork is tender and all the water in the skillet has dried up, add enough oil to fill the pan bottom about 1/8 inch and heat over high heat until almost smoking.

8. 8

   Add the chile puree sauce to the pan with the pork, remove from the heat, and stir to blend.

9. 9

   Serve immediately or remove from the heat, cover, and keep warm at room temperature up to 3 to 4 hours.

10. 10

    Reheat gently when ready to serve.

11. 11

    To serve, lay the tortillas side by side, open face and overlapping on a platter.

12. 12

    Divide the filling equally between the tortillas and top with salsa.

13. 13

    Grab, fold, and eat right away.

14. 14

    Or build your own taco: lay a tortilla, open face, in one hand.

15. 15

    Spoon on some filling, top with salsa, and eat right away.

* Per serving · 4 servings · Values may vary.