Grilled Pork Loin with Green Chili Gravy, Mashed Potatoes and Grilled Spring Onions

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by Michael on April 29, 2013 · 2 comments

in Recipes,Sauces

Green chili gravy… mmm.

When we left Arizona, the thing that I missed the most other than my friends, was the food. And to be specific, green chilies. Roasted, peeled and chopped, the New Mexico chili rivals mushrooms for their meaty taste. Riffing on my green chili pork recipe, I came up with green chili gravy.  So tonight, we have grilled pork loin with green chili gravy, mashed potatoes and grilled spring onions.

Yeah, I kind of mixed a few cuisines, but in general, simple foods will simply go together.

Green chili gravy. This is my basic sausage gravy. I just switched out the chilies for sausage and stock for milk. My son will eat this out of a soup bowl though it is not recommended.

My lovely bride and master gardener has figured out how to grow the Big Jim and Sandia chilies from the Hatch, New Mexico area. But I doubt that anyone outside of the Southwest or married to a tenacious gardener will have access to them.

It’s easy to approximate the taste. In this recipe we need about 2 cups of chili. About 3 poblano, 3 Anaheim, 1 jalapeno and one green bell pepper should get you there. These need to be roasted, peeled and deseeded. In reality, I will make 20 or 30 cups and freeze it for later use. This stuff is my base for chile, salsa, cheese dip and now gravy.

The pork loin, mashed potatoes and grilled sprig onions are pretty easy. I am sure that you know how to make these items but I want to add a few tips.

For the loin, I like to butterfly it, or cut it in half. It allows me to cut off more of the fat and sinew. I just dust each side with salt and pepper and grill.

The spring onions are a family favorite. I just put them on the grill with the pork plain as God grew them. I turn them often. My trick is to take them off the grill along with the pork and place them on a platter and then place the grilled pork on top. As the pork rests, the juices flavor the onions.

Works for me.

2 cups chopped roasted green chilies
(About 3 poblano, 3 Anaheim, 1 jalapeno and one green bell pepper be roasted, peeled and deseeded)
½ cup yellow onion
1 clove minced garlic
1 teaspoon cumin
1 tablespoon chopped fresh oregano
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons flour
1 cup chicken stock
½ cup white wine
1 teaspoon salt
1 teaspoon pepper
Water as needed

In a 12 inch heavy skillet, melt the butter and add the olive oil on medium heat.
Add the onions and garlic and cook for about 5 minutes.
Add the flour, cumin, salt and pepper.
Stir for about 5 minutes to cook off the raw flour.
Add the peppers and stir in.

Add the ½ the stock and stir for a minute then add the rest of the stock and the wine.
Stir until it starts to thicken.
Add the oregano and cook for a minute longer.
Reduce the heat to low and add water and stir until the rest of the food in read to serve.

Serve the mashed potatoes and Pork covered in the chili gravy.

{ 2 comments… read them below or add one }

1 Norm April 29, 2013 at 1:55 PM

show me a food pic from anywhere that has the protein at the top of the plate. jes’ sayin’


2 Michael April 30, 2013 at 4:37 AM

I was upside down at the time.


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