Or Smothered Roast Chile Pork with Potatoes, I think. It was darned tasty, this I know. Rich, tender and full of spicy goodness. The inspiration came from Rick Bayless’ Pollo Adobado Con Papas I did a while back. A flavorful real chile sauce that is used to marinade and/or baste a hunk of meat. Last time it was chicken, this time a pork shoulder roast with the bone in. I followed the recipe right the first time, this time I really didn’t follow much of anything.
Today’s meal was brought to you by the letter P and the number 3. Welcome to a Meathenge Chile Pork Production!

First you’ll need to make yerself a nice rich chile sauce. Here’s what I did:
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20 Dried Chilis – Combination of Ancho, New Mexican Red and some of my own smoked chiles
2 Cloves Garlic
1 Small White Onion
1 tsp. Ground Cumin (get the seed and grind it yerself foo)
Salt to taste (add it until the chili flavor really comes around)
1 tsp. Sugar
– Wash chilis, remove stems, seeds and veins. Bring a pot of water to a boil. Add chilis, cover and remove from heat. Soak until soft-about an hour-then then drain, reserving soak water.
– Place chilis, garlic, quartered onion and 2 cups soak water in blender. Puree till smoov. Thin if necessary.
– Strain (use a strainer) into large saucepan, add cumin and salt. Simmer uncovered over low heat for 10 minutes. If sauce tastes bitter, add sugar.
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This process will probably take about an hour, give or take. I really suggest you work quickly with the chiles and don’t dottle around. Get it done and move on. Don’t pick yer nose. This really hurts.

Next you’ll need a dry rub, something with Cumin in it. Here’s what I did:
4 parts hot paprika
2 parts onion powder
1 part salt
1 part black pepper
2 parts cumin
1 part oregano
1 part chile powder, medium heat.
1/2 part fresh cinnamon (ground).
Rub yer pork with extra virgin olive oil first. Then rub liberally with rub. See?

OH YEAH BABY !!! TAKE A LOOK AT THAT !!! Hooyah. That’s insane. The sauce came out JUST fine, coats the back of a spoon well. So nice.
I had originally put the roast on a bed of Yukon Gold taters & carrots. On second thought I figured the roast would take 5 hours and the taters probably and 1.5 hours. So I pulled the roast and installed the sucker in to a cast iron fry pan with a trivet. In to a 325 degree oven for 3 hours. Bottom rack, don’t ya know.

After 3 hours put roast over your taters, carrots or whatever you like. Add more chile sauce over all, even taters. Pour in enough natural chicken broth to come up 3/4 way on taters. After another 2 hours at 325, this is what you get! Tastee.

Pull at 5 hours, let rest 20 minutes.

And here we are, 5 hours of roasting and well worth the time. We have some Cotija cheese, leafy lettuce,chile roasted taters,carrots and some warm corn tortillas. Wasn’t too hot either. Sometimes you never know, could be warm or seething hot. Tough to know with chiles.
Xo Xo