Pork Roasted With Green Chiles

The 99 Cent Chef reads his grocery store mailers every Tuesday. One of the best monthly deals he is alway on the lookout for is 99c lb. pork shoulder country style ribs from Albertsons. Cut into 1/2 lb. strips and carrying little to no bone, all that is needed is to trim the fat. These meaty ribs are the basis to many of the Chef's favorite specialties including a Hawaiian Lau Lau roast pork in banana leaves and a south-of-the-border Mexican styled pork in green chiles. Slow roast until the meat flakes; the green chiles provide a mild heat that compliments sweet caramelized pork.

Make sure to fill your baking dish with the country style ribs as you will use the succulent meat for tacos and burritos the rest of the week. Also, keep a look out for a great Deal of the Day -- wheat tortillas at 99c only Stores.


Ingredients (serves 3-4)

• 2 to 3 pound package of pork shoulder ribs
• 1 large (28 oz.) can of diced green chiles
• 1 cup of white wine - okay to use favorite broth, or just plain water
• 1/2 onion & bell pepper chopped (optional)
• 2 cloves of garlic chopped (optional)
• salt & pepper to taste

Directions
While sauteing onion, bell pepper and garlic trim fat from ribs. Add cup of wine, pork and can of diced green chiles. Liquid should be no more than 3/4 of the way to the top, if too full reserve liquid until later and add to pan as sauce is reduced. Bring to a boil, then move to a 350 degree oven to bake for 3 to 4 hours, uncovered. Meat will easily fall apart when done. The pork will brown nicely when cooked uncovered in the oven. Skim off fat and serve with 99 cent black or pinto beans and rice on the side.