• 4 cups chicken stock
• 1 head roasted garlic
• 3 chipotle peppers
• 1 yellow onion, chopped
• 1 cup arborio rice
• 2 tablespoons of tomato paste
• 1 cup white wine
• 2 poblano peppers, chopped
• 2 jalepeno peppers, chopped
• 1 cup carnitas (see recipe below)
• 1/2 cup shredded cheese
• Cilantro

In a medium stock pot, blend garlic and chipotle peppers in chicken stock and bring to a slow simmer. This is the liquid used to cook the rice.

Saute onion and tomato paste over med-high heat until the onion is translucent.

Add rice and saute for a minute or so.  Add wine and reduce.  Add about 3/4 cup of stock at a time and reduce until the rice is al dente.

Meanwhile saute peppers over high heat for a couple minutes so they are partially cooked but still have some bite.

Fold cheese, peppers, and carnitas into the risotto and top with cilantro.

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Quasi-Carnitas:

• 1 lb pork ribs, butt or shoulder (boneless chops work well), cubed
• 1-2 Mexican beers
• Chicken stock and/or water
• Bay leaves
• Whole dried red chili peppers
• Few tablespoons cumin, chili powder and any other Mexican spices you like

1. Brown the cubed pork in olive oil.

2. Add all other ingredients, bring to a boil and simmer over low heat until the pork is cooked through.

3. Remove, let pork cool and shred.

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• 2-3 poblano peppers
• 2-3 jalapeno peppers
• 5-6 fresh tomatillos (husks removed)
• 6 strips of bacon, chopped
• 1 T tomato paste
• 1 yellow onion, roughly chopped
• 6-7 cloves of garlic, peeled and crushed
• 1 bag of dried green chilies (re-hydrated)
• 1 can of tomatillos
• 1 can of green chilies
• 2 cups chicken stock

Quarter the peppers and tomatillos, toss in olive oil, and roast at 425 until nicely charred. (see below)

Meanwhile, cook bacon in olive oil until browned.  Remove, add onion to bacon fat, and saute over med-high heat until transparent.  Lower heat and add garlic and tomato paste.

Add the roasted peppers and remaining ingredients, blend with hand-held blender, add bacon, and cook for about an hour to desired consistency.  Season with salt and pepper.

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