Koto Grille Carnitas & Pazole Soup: June Recipes of the Month
Executive Chef Walter Hahn returns with this month's south-of-the-border inspired fare, Koto Grille Carnitas and Pozole Soup.
Koto Grille Carnitas
5 lb. Pork butt, cut into 2 in. cubes
2 Tbsp. Kosher Salt
3 ea. Fresh jalapeño peppers, cut in half
1 ea. Fresh lime, cut in half
1 ea. Valencia orange, cut in half
½ ea. Large yellow onion, cut in quarters
10 ea. Fresh garlic cloves
1 ea. Cinnamon Stick
½ tsp. Dried oregano leaf
½ tsp. Ground cumin
½ tsp. Black pepper, course ground
8 oz. Lard (substitute canola oil)
Toss all ingredients together, minus the lard, and let sit in the refrigerator dry for 24 hours, hand mixing ingredients together every four hours.
- Add the lard and place in a heavy bottom roasting pan.
- Place in 400 degrees Fahrenheit oven for 30 minutes.
- Remove from oven and toss all ingredients together.
- Reduce temperature to 250 degrees Fahrenheit.
- Cover with aluminum foil and cook for an additional 2.5 hours.
- Remove the meat from the other ingredients and shred to your desired serving size. (Large pieces if served as an entrée and small pieces if used in tacos.)
Koto Grille Pozole Soup
2 Tbsp. Lard
2 lb. Pork butt, trimmed and cut into 1 in. pieces
6 ea. California chili dried, cleaned
1 ea. Chile de arbol, dried, cleaned
6 ea. Chili guajillo Dried, cleaned
5 oz. Fresh garlic chopped
1 tsp. Oregano dried
1 tsp. kosher salt
½ ea. Yellow onion, cut in 1 in. pieces
½ gal. Water
3 cup Hominy, canned
1 cup Yellow onion, diced
1 cup Fresh cilantro, chopped
½ cup roasted pascilla pepper, diced
1 cup Green cabbage, shredded
- Heat a large skillet and sauté the pork, chilies and vegetables.
- Once pork is browned, add the water, then simmer for 45 minutes.
- Remove all the dried chilies from the broth and place in a blender with a little of the broth.
- Puree the mix and add it back to the soup broth.'
- Adjust seasoning and continue to simmer until the pork is the desired tenderness.
- Serve with garnish of hominy and diced and shredded vegetables.
Executive Chef Walter Hahn