Poblano Carnitas on Goat Cheese Polenta

This morning I have been searching through the site Gojee and I found tis great looking recipe so I decided to share it with all of you. I have to make this one (or convince someone else to make this for me). On the site In Sock Monkey Slippers there are some great pictures that go along with the recipe. 

Poblano Carnitas on Goat Cheese Polenta

SOURCE: http://www.insockmonkeyslippers.com/poblano-carnitas-on-goat-cheese-polenta

for the carnitas:

  • 3 poblano peppers
  • 1 onion
  • 3 garlic cloves
  • 3 to 4 pound pork butt roast (Boston or sholder)
  • 1 teaspoon Kosher salt
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1 Tablespoon canola oil
  • 1/4 cup chicken broth
  • chopped cilantro and diced tomatoes for garnish (optional)

for the polenta:
Polenta recipe adapted from The Cooking Of Italy circa 1950s

  • 4 1/2 cups water plus 1 teaspoon salt
  • 1 cup yellow cornmeal
  • 4 ounces (weight) goat cheese
  • 1 Tablespoon extra virgin olive oil
  • salt to taste

Preheat oven to 325° F. Slice the poblano peppers in half and remove the seeds. Slice the poblanos in 1/2 inch rings. Peel and slice the onion into rings as well. Peel and coarsely chop the garlic. Set poblanos, onions, and garlic aside. Combine salt, pepper, cumin, and chili powder in a small bowl and rub onto the entire roast. 

In a large dutch oven or stew pot, heat the canola oil over medium-high heat and place the roast in the pot. Sear for 5 to 8 minutes a side until browned on all sides. Once the meat is browned, add the chicken broth, poblanos, onion, and garlic on top of the pork roast. Holy moly that smells good. Cover and place in the oven for 4 hours. Yeah, I know it sounds like forever (like the government settling on the debt ceiling kind of forever) but it’s worth it. This is the point where you can let it cool and set it in the fridge overnight if you are entertaining the next day. But if you are planning on serving right away, set it aside and let it cool off a bit. Once the meat has cooled but still warm, remove it from the pot and set on a cutting board or plate. Leave juice, peppers, and onions in the pot. With a fork shred the meat into large bite sized pieces. It’s ok, I know you want to take a bite. Go ahead….. I was right wasn’t I? That’s what heaven must taste like. Return carnitas to the pot with the poblanos, stir, and cover to keep warm.

For the polenta: In a large pot, bring the water and salt to a boil. Once the water is boiling, slowly add the cornmeal to the water in small amounts while whisking (with a whisk). Once all of the cornmeal is in the water, reduce the heat to medium-low and moderately whisk for 15 minutes. Tip: before you start your polenta, make sure everything else you are serving is complete, there’s some good music or a TV show on, a guest in the kitchen and most importantly a good glass of wine in arms reach. This makes the 15 minutes of continuous whisking go by much faster.

Once the 15 minutes is up and you have a beautiful creamy polenta, stir in olive oil, and goat cheese. Taste and add salt if needed. 

Serve immediately by spooning a portion of the goat cheese polenta on a plate and place the poblano carnitas with a spoonfull of drippings from the pot. Garnish with chopped cilantro and chopped tomatoes (optional).

Creamy, tangy, succulent and a little spicy, Poblano Carnitas on Goat Cheese Polenta will soon be a favorite of yours too. Enjoy.