From the restaurant: Cowboy Ciao
For the rub (do ahead of time):
1 teaspoon ground cumin toasted, cooled
1/2 teaspoon smoked parika
1/2 teaspoon garlic granules
1/2 teaspoon onion granules
1/2 teaspoon oregano
For the Puerco:
22 ounces Berkshire pork hind shank
1 tablespoon Kosher salt
1 teaspoon ground black pepper
For the marmalade:
4 large shallots, roasted in oven, then sliced
¾ cup molasses
¼ dark brown sugar
1 cup ruby port wine
¼ cup red wine vine
For the casserole:
1 pound of fingerling potatoes, sliced 1/4 in. thick
3 roasted and peeled Hatch chiles, diced small
1/2 small yellow onion, medium diced
1 tablespoon minced garlic
¼ cup blended oil
1 cup heavy cream
3/4 cup white cheddar
Salt and pepper to taste
Oven to 290 degrees
To make the rub, toss together the ingredients in a small bowl and set aside.
To make the Puerco, salt and pepper the shank, then coat well with rub. Tightly wrap with plastic wrap, then aluminum foil. Place on baking pan, and toss in the oven. Cook for 4 ½ hours or until soft. Allow to rest in package for 15 minutes before opening.
To make the marmalade, add all ingredients in a small sauce pot. Bring to a boil, turn heat to low and reduce until syrupy consistency. Chill and set it aside.
To make the casserole, toss potatoes in a medium bowl with oil. Dump on a sheet pan and throw it in the oven until soft and set it aside. In a hot pan, sauté onions until soft. Add potatoes, garlic, chiles cook for a few minutes. Pour in cream, bring to a boil then lower heat. Reduce the sauce until thick, toss in cheese. Season with salt and pepper.
To assemble dish, pour the green chile/potato casserole in a large bowl. Place Puerco on top and finish by spooning marmalade on top of pork.
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