Antonia Lofaso’s Braised Pork Shoulder with Hatch Chiles, as seen on Guy's Ranch Kitchen Season 6.
Recipe courtesy of Antonia Lofaso

Braised Pork Shoulder with Hatch Chiles

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  • Level: Intermediate
  • Total: 2 hr 40 min
  • Active: 1 hr
  • Yield: 6 to 8 servings





To Serve:


Special equipment:
a pressure cooker; a rice cooker
  1. For the pork: Rub the pork with the cumin, smoked paprika and salt and let sit 10 minutes.
  2. Add the oil to a pressure cooker over high heat. Add the pork and sear until golden brown, about 10 minutes. Add the onion, serrano and cilantro stems and stir to combine. Pour over the stock and add the lid. Pressure cook over high heat for 1 hour. Carefully release the pressure according to the manufacturer's instructions, then open the top and transfer to a heavy-bottomed pot, breaking the pork down some more with spoons. Put the pot over medium-high heat and allow the liquid to come to a simmer. Add the Hatch chiles and reduce the liquid for about 10 minutes.
  3. For the rice: Meanwhile, in a rice cooker, add the rice with the garlic, salt and 5 cups water. Cook according to the rice package directions. Fluff with a fork, then add the cilantro.
  4. For the beans: In a small saucepan over medium heat, heat the oil. Add the serrano and onions. Saute until soft, about 5 minutes. Add the black beans and bring to a simmer. Using a potato masher, mash about half of the beans. Add the cilantro and salt, to taste.
  5. Arrange a buffet by placing all the elements (braised pork, tortillas, rice, beans, sour cream, avocado and lime wedges) in their own serving dishes and allow your guests to build their own plates.