This is an up-dated an mastered version of this post. I love Allagash, and I look forward to the seasonal release of Fluxus. This year the beer brewed was a Saison styled offering adding hints of sweet potato and black pepper. I really could not wait to try it. When I did the wheels started spinning and I spent a few nights, and days pondering over just how I could cook with this bottle. Finally, I decided to match the sweet potato component with the earthy, mildly spicy flavor of chiles. In addition, I decided to add sweet potatoes to the braise itself to add a similar flavor and to use as a thickener in finishing the sauce. The choice of Chile’s used is subject to argument and I’ll most likely adapt this recipe until I find the perfect combination. For now, here is a great start, and actually a second revision on a recipe using this delicious beer. It paired wonderfully, bringing out the subdued sweet potato component in the 09 Fluxus. Serve with plenty of warmed Tortillas, rice, and perhaps some home made-or canned black beans. Don’t forget the Avacado! Season each step of the recipe in layers tasting as you go. Go easy, but don’t be shy! Add salt slowly and TASTE often! Leftovers make a great filling base for burritos or enchiladas.
Ingredients:
- One Six to seven pound (Give or take) Boston Butt pork blade-bone in, or pork shoulder, bone in.
- 3 medium Spanish onions
- 15 medium sized Tomatillos
- 5 medium Jalapenos diced. (remove veins and seeds for a milder flavor, or leave in for a spicier kick)
- 6 dried Guajillo Chiles
-6 dried Pasilla Chiles
- 14 cloves of garlic skin on
- 1 tsp ground clove
- 1 and 1/2 tbls of dried oregeno
-32 Oz of your best Chicken stock, or low sodium store bought.
-1 bottle 09 Allagash Fluxus- or if you cannot find it (sorry!) use the fruity and delicious Allagash Triple.
-The juice of 2 limes and one lemon as well as the zest from one lime, and one lemon.
- 2 medium sweet potatoes, quartered and diced very large
- 4 bay leaves
- Salt and pepper to taste-
-Brown Sugar to taste
-One large bouquet of fresh Cilantro.
-Vegetable oil as needed
Method and Technique:
- First, make the Red Chile sauce: Remove the stems and seeds from the Guajillo and the Pasillas . Toast them in a very hot pan until they just begin to crackle and give off a wisp of smoke. Turn them over and repeat. Remove, and add Chiles to a bowl containing very hot water to cover. Soak for at least 30 minutes. In the meantime, roast over med -med high heat the garlic, turning until soft and skins have slightly blackened-about ten minutes. Remove, cool and discard skins. Discard soaking liquid from chiles and place in blender with 7 roasted garlic cloves (skin off) and enough chicken broth to create a smooth puree. Go a bit heavy on the broth as it will be reduced at a later time. Season with salt and pepper. Set Aside.
-Now make the green Chile sauce. (You can start this as soon as you begin the recipe) Add the husked Tomatillos to a roasting pan. Add 1 onion large dice, and the Jalapenos. Toss with a bit of vegetable oil. Roast in a 400 degree oven until browned and the vegetables are quite softened. Add all the Vegetables to a blender, add a good amount of fresh chopped cilantro, and puree using a bit of chicken stock. Season with salt and pepper. Set aside.
- Next, season the pork very well with salt and pepper. (you need ample salt here! Don’t be afraid!) Sear over med-high heat in a heavy bottomed pan such as a Le Creuset braiser. Be sure not to crowd the pan with the pork. Leave room so the pork sears and creates a brown crust on the bottom of pan instead of it steaming in its juices. Create a good crust on all sides and remove to a platter. Remove all but a few tbls of pork fat for sweating onion, and searing the chile mixtures.
-Next, add the remaining 2 onions (small diced) to the pan, and sweat for at least ten minutes over medium-low heat. Add the red chile mixture, and increase heat to medium, and reduce for about 5-8 minutes, stirring often. Puree should be sputtering at this point. This is what you want to concentrate flavors.
-Next, add the Tomatillo puree to the red Chile mixture , and cook, stirring to combine, for another few minutes. Season with salt and pepper. Taste! Add the lime and lemon, as well as the zest. Adjust the citrus, and Chile components with Brown sugar to taste. You are looking for a balance between sweet, sour, salt and hot. Don’t overdo the sugar. Add slowly until the flavors meld. Don’t be shy. Just go slowly, and Taste!
-Add the pork back to the pan containing the chile mixture, add beer until the level of liquid reaches about one third the height of the pork. Add the bay leaves, and bring to a low boil.
-Place the pot in a pre-heated 350 degree oven and cook for about one hour. Turn pork over, and cook 30 minutes more. Now add sweet potatoes, and reduce temp to 300. Baste every twenty minutes or so during the entire cooking process. Continue to slow cook until meat begins to fall off the bone, but it is still able to be sliced. The sweet potatoes should be tender. Entire cooking time should be just short of three hours. Remove pork and set aside covered with foil.
-Skim all the fat off the remaining sauce. Remove 3/4’s of the sweet potatoes, and puree the remaining sauce until a smooth texture is formed. Puree more sweet potatoes if sauce is too thin, or reduce as needed.
-Check seasonings! Do you need more salt? How about sugar? Does the citrus and sugar balance? You want a perfect combination of sweet, sour, salt and hot. Do you have it? Adjust as needed!
-Slice the pork off the bone, spoon over some chile sauce, and serve with ample warmed corn tortillas, plenty of rice of choice. (I love Brown rice with this) and perhaps some home made, or even canned black beans. This makes a great taco filling! The flavors here are so deep and wonderful, you’ll not need much beyond this main attraction. Maybe a simple salad would round things out.
-Left overs make serious burrito, or enchilada fillings!!!
-A nice chocolate mousse and an imperial stout would be sublime for dessert.
-As for beverage pairings, I’d opt for beer. First choice would be a no brainer. The beer used to cook with-Allagash Fluxus 2009. If you can’t find that (contact me) gravitate towards something malty, higher alcohol, and lower hopped with a little fruit sweetness to counter the heat from the Chile’s. Allagash Tripel perhaps? You know I love this brewery! Contact me, and I’ll give you a slew of choices here.
-Damn, this is one of the best things I’ve made in a while. Plate lickin good!
Thank You Allagash! You bring serious flavor and passion directly into my life. Kudos!
