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Restaurants›Luna | Modern Mexican›Poblano Recipe

Poblano Recipe

Name: Luna | Modern Mexicans Poblano Recipe
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs pork shoulder (trimmed and cut into 2-inch pieces); 1 cups orange juice; 1 cups chicken or pork broth; 2 tbs fresh lime juice; 4 cloves garlic cloves (minced); 1 tsp dried oregano; 1 tsp ground cumin; 1.5 tbs kosher salt; 1 tsp black pepper; 2 pieces bay leaves; 2 tbs vegetable oil (for crisping); 1 cups long-grain white rice (rinsed); 1 tbs vegetable oil; 0.25 cups onion (finely chopped); 1 cloves garlic (minced); 0.5 cups tomato sauce; 1.25 cups chicken broth; 0.5 tsp ground cumin; 0.75 tsp kosher salt; 0.25 cups frozen peas and carrots (optional); 1 cups pinto or black beans (canned, drained and rinsed); 1 tsp olive oil; 0.25 cups onion (small, finely chopped); 0.5 cloves garlic (minced); 0.25 tsp ground cumin; 0.25 tsp salt; 1 tbs lime juice; 2 cups fresh spinach (packed); 0.5 cups sour cream; 0.25 cups plain Greek yogurt (or crema)

Inspired by Luna | Modern Mexican

Time2h 45m

Serves4

Flour tortilla stuffed with carnitas, mexican rice, & beans. Topped with spinach cream sauce, & roasted corn. Served with lettuce, pico de gallo, sour cream, avocado, & jalapeños.

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Ingredients

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Carnitas

2 lbs pork shoulder (trimmed and cut into 2-inch pieces)

1 cups Orange juice

1 cups chicken or pork broth

2 tbs Fresh lime juice

4 cloves garlic cloves (minced)

1 tsp Dried oregano

1 tsp Ground cumin

1 1/2 tbs kosher salt

1 tsp black pepper

2 pieces bay leaves

2 tbs vegetable oil (for crisping)

Mexican Rice

1 cups long-grain white rice (rinsed)

1 tbs Tuscany sunflower oil

1/4 cups onion (finely chopped)

1 cloves Garlic (minced)

1/2 cups Tomato sauce

1 1/4 cups Chicken broth

1/2 tsp Ground cumin

3/4 tsp kosher salt

1/4 cups frozen peas and carrots (optional)

Beans

1 cups pinto or black beans (canned, drained and rinsed)

1 tsp olive oil

1/4 cups onion (small, finely chopped)

1/2 cloves Garlic (minced)

1/4 tsp Ground cumin

1/4 tsp Celtic sea salt

1 tbs ReaLime juice

Spinach Cream Sauce

2 cups fresh spinach (packed)

1/2 cups Sour cream

1/4 cups plain Greek yogurt (or crema)

2 tbs fresh cilantro (chopped)

1 tbs ReaLime juice

1 cloves Garlic (minced)

1/2 tsp Celtic sea salt

2 tbs water (to thin)

Roasted Corn & Toppings

1 cups corn kernels (fresh or frozen, thawed)

1 tsp Tuscany sunflower oil

1/4 tsp Smoked paprika

4 pieces flour tortillas (10-12 inch)

2 cups shredded lettuce

1/2 cups Pico de gallo

1/2 cups Sour cream

1 pieces avocado (sliced)

1/4 cups pickled jalapeños

Seasoning & Finishing

0 to taste Celtic salt and pepper

2 pieces Lime wedges (for serving)

Method

Carnitas

Braise pork

Preheat oven to 300°F (150°C). In a Dutch oven or ovenproof pot, combine pork pieces, orange juice, broth, lime juice, minced garlic, oregano, cumin, 1.5 tbsp kosher salt, black pepper and bay leaves. Bring to a simmer on the stove over medium heat, cover, then transfer to the oven. Braise 2 to 2.5 hours until pork is very tender and shreds easily.

Shred and crisp

Remove pork from braising liquid, discard bay leaves, and shred with two forks. Reserve about 1/2 cup braising liquid. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat. Add shredded pork in a single layer; pour a few tablespoons of reserved braising liquid over it and let the liquid evaporate and the edges crisp, about 4–6 minutes. Toss and crisp another 2–3 minutes. Adjust salt to taste.

Mexican Rice

Heat 1 tbsp vegetable oil in a medium saucepan over medium heat. Add rinsed rice and cook, stirring, until lightly toasted, 3–4 minutes. Add chopped onion and minced garlic and cook until soft, about 2 minutes.

Stir in tomato sauce, chicken broth, cumin and 3/4 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 15–18 minutes until rice is tender and liquid is absorbed. Remove from heat and let sit covered 5 minutes. Fluff with a fork and fold in peas and carrots if using.

Beans

Heat 1 tsp olive oil in a small skillet over medium heat. Sauté 1/4 cup finely chopped onion until translucent, about 3 minutes. Add 1/2 clove minced garlic and cook 30 seconds.

Add drained beans, 1/4 tsp cumin, 1/4 tsp salt and 1 tbsp lime juice; cook until warmed through, 3–4 minutes. Mash lightly with the back of a spoon for a creamier texture if desired. Keep warm.

Spinach Cream Sauce

Blanch spinach: bring a small pot of water to a boil, add spinach and blanch 20–30 seconds until wilted. Drain and immediately plunge into ice water. Squeeze out excess water and chop coarsely.

In a blender or food processor, combine blanched spinach, 1/2 cup sour cream, 1/4 cup Greek yogurt, chopped cilantro, 1 tbsp lime juice, 1 minced garlic clove, 1/2 tsp salt and 2 tbsp water. Blend until very smooth. Adjust consistency with additional water and seasoning to taste. Chill or hold at room temperature.

Roasted Corn & Toppings

Preheat a skillet or griddle over medium-high heat. Toss corn kernels with 1 tsp vegetable oil, 1/4 tsp smoked paprika and a pinch of salt. Add to hot skillet and roast, stirring occasionally, until kernels are lightly charred, 5–7 minutes. Remove from heat and set aside.

Warm tortillas in a dry skillet or wrapped in foil in a 350°F oven until pliable, about 1–2 minutes per side on the skillet or 8–10 minutes in oven. Keep wrapped to stay warm.

Prepare assembly toppings: slice avocado, have shredded lettuce, pico de gallo, sour cream and pickled jalapeños ready.

Assembly

Lay a warm flour tortilla flat. Add 1/2 cup Mexican rice down the center, then 1/3 to 1/2 cup warm beans, and 3/4 to 1 cup crisped carnitas. Spoon 2–3 tbsp spinach cream sauce over the filling, then sprinkle 2 tbsp roasted corn on top.

Top with a handful (about 1/2 cup) shredded lettuce, 2 tbsp pico de gallo, a dollop (about 1 tbsp) sour cream, 2–3 avocado slices and pickled jalapeños to taste. Serve with a lime wedge on the side.

Repeat for remaining tortillas. Serve immediately while warm.