Chef Joe Absolor shares some unique dishes

Posted at 7:42 AM, Aug 18, 2017
and last updated 2017-08-18 13:38:31-04

Green Chili Pork
2 pounds boneless pork shoulder, cut into rough 1-inch chunks
Kosher salt and freshly ground black pepper
1 teaspoon whole cumin seeds
1 medium yellow onion, cut into small dice
1/2 cup finely chopped fresh cilantro with tender stems
6 cloves garlic, minced
1 tablespoon all-purpose flour
One 16-ounce can crushed tomatillos
4 cups chicken stock
Tortilla chips and lime wedges, for serving
Preheat the oven to 400 degrees F. Coat the Anaheim chiles in 1 tablespoon of oil and roast in the oven until the skin blisters and the peppers soften, about 20 minutes. Remove the chiles from the oven and allow to cool. Once cooled, stem and seed the chiles, keeping the skin on (if there is some charring on the skin it's ok). Chop.
Heat the remaining oil in a large pot over medium-high heat. Add the pork and sprinkle with salt and pepper. Add the cumin and cook until the pork is golden brown all over, about 15 minutes, stirring as needed. Remove the pork with a slotted spoon and set aside. Lower the heat to medium. Add the chiles, onions, cilantro and garlic to the oil remaining in the pot. Sprinkle with salt and pepper. Saute the vegetables, scraping any brown bits from the bottom of the pot, until the onions are soft and golden, about 10 minutes. Stir in the flour and cook until the flour absorbs the excess liquid and is cooked through, about 3 more minutes. Return the browned pork to the pot along with the tomatillos and chicken stock. Bring to a boil, reduce to a simmer and cover with the lid. Cook until the pork is tender, about 45 minutes. Uncover and simmer until the liquid reduces slightly and the flavors concentrate, about 15 more minutes. Serve with tortilla chips and lime wedges

Street Corn
6 corn
1 red onion minced
One small bag of Chili Cheese Fritos
2 cups sour cream
2 bunch cilantro
Grill Corn, Mix sour cream and cilantro in blender. Once corn is grilled baste the corn with cilantro cream and garnish with minced onion, chili cheese fritos, and cotija cheese.

Carne Asada Taco
 2lb skirt steak
2T garlic powder
1T salt and pepper
1 lime
1bunch cilantro
Minced red onion
1 package corn tortilla
Rub steak with garlic powder, salt, pepper and the juice of 1 lime. Refrigerate overnight. The next day pull steak let come to room temp and your ready to grill. Grill to medium and cut into small pieces. Warm up tortilla place steak on top red oinion cilantro and salsa of your choice.
Pop Rock Guacamole
2 avocado
Roasted corn
Red onion minced
Cotija cheese
1 bunch cilantro
1 package pop rocks
Mash avocado, add salt and pepper, lime, and mix together. Add corn, red onion, and cilantro and mix. Put in a serving bowl and garnish with pop rocks and cotija cheese.

Casa Añejo Tacos & Tequila
5600 N. 7th Street
Phoenix, AZ 85014