There are so many ways that pork and green chile are paired together.  Some of the classics are green chile stew, pork tamales with verde salsa, or green chile posole.   With the cold weather sneaking in again before Spring, I was hungry for some comfort food.  Searching the freezer for inspiration, I found a pork roast that was very lean.  I sliced it into 1/2 inch portions, pounded it into thinner pieces for a very tender chicken fried pork steak.  As with all chicken fried dinners you must have cream gravy. It’s a must!  But as I made the gravy I added a big scoop of green chile. Let me just say that green chile gravy is the most delicious thing you have ever tasted over chicken fried pork.  Call me New Mexican, it’s all about the chile!


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I sliced a pork roast into 1/2 inch portions.  As you can see they are very lean and will be so tender when cooked.


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I placed the pork pieces between wax paper and pounded them out to about 1/4 inch.


Sprinkle pork with green chile salt which is a ratio of 1 part green chile powder to 1 part sea salt.


 

Dredge the pork pieces first in flour.


Next, give the pork an egg bath.


And one more time coat it in the flour.


Now that they are ready to go, heat a skillet with enough vegetable oil to coat the bottom of the pan (aprox 1/4 inch).  At medium high heat cook the pork steaks approximately 3 minutes on each side.


Once the pork has cooked through, remove to a warming plate lined with a paper towel.  Using the same skillet, add enough oil to make approximately 1/4 cup.  Scrape the pan to release any leftover pork bits on the bottom of the pan.  When the oil has heated, add 1/4 cup of flour and stir.  If the mixture is too thin, add a bit more flour. If too thick, add a bit more oil.  Stir while the roux becomes bubbly.


Whisk in the half and half, start with a cup and add more if needed.


When you have the right consistency of gravy, stir in 1/2 cup of Hatch green chile.


Stir in additional green chile salt to taste.


Perfectly cooked chicken fried pork with green chile gravy and mashed potatoes.  The best comfort food anywhere!





Chicken Fried Pork with Green Chile Gravy

1 1/2 pounds Pork, (I used a shoulder roast and sliced it into 1/2 inch thick portions)
Green Chile Salt (1 part green chile powder to 1 part sea salt)
Flour
2 Eggs, whisked
Vegetable Oil, for frying

Green Chile Gravy

1/4 cup Vegetable Oil
1/4 cup Flour
1/2 cup Hatch Green Chile, roasted, peeled and diced
1 cup Half and Half
Green Chile Salt, to taste

Slice pork into 1/2 inch thick portions, sprinkle with green chile salt.  Dredge pork pieces first in flour, then in the whisked egg, and then back through the flour.  Heat a skillet with enough vegetable oil to coat the bottom of the pan to about 1/4 inch.  Pan fry the pork over medium high heat for approximately 3 minutes on each side.  The coating should be crisp and browned with the pork completely cooked inside.  Set pork aside on a warming plate.

Using the same skillet add 1/4 cup vegetable oil.  Add 1/4 cup of flour and stir until the mixture turns into a bubbly roux.  If too thin, add a bit more flour.  If too thick add a bit more oil.  Whisk in the half and half and continue stirring while the gravy thickens.  If the gravy is too thick, add more half and half.  Add the green chile to the gravy and stir until well blended.  Season with green chile salt to taste.

Serve chicken fried pork with green chile gravy.  Mashed potatoes go great on the side.

Serves 4 – 6

 

 

 

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