In this week's Chef and Tell interview with Tyler Wiard, the executive chef at Elway's Cherry Creek, Wiard talks about his proudest moment as a chef -- the day he won the National Pork award, and a cool $5,000 in cash, while competing against nearly two dozen other chefs in a piggy duel in San Diego.
On the off chance that you have absolutely nothing to do this holiday weekend, making Wiard's winning recipe would certainly fill an hour ... or ten.
Cumin Roasted Pork Loin, Braised Pork Shoulder, Green Chile Posole Cake, Smooth Avocado and Red Chile
Chef Tyler Wiard Elway's Cherry Creek
3 lb fresh boneless pork loin 1 lb fresh pork shoulder 4 poblano peppers 3 large yellow onions 4 carrots 4 celery stalks 8 oz dried guajillo chiles, stems removed 1 16-oz can white hominy, liquid drained 2 qt chicken stock 4 cloves garlic, minced 2 ripe avocados, peeled and halved Juice of 2 fresh limes 8 oz canola oil 1 tsp dried Mexican Oregano 4 tsp ground cumin 2 tsp ground coriander Sea salt Fresh black pepper 2 whole scallions
Braised Pork Pre-heat oven to 300°F. Liberally season pork shoulder with salt and pepper and brown all sides in a hot sauté pan with 2 oz canola oil. Place pork in braising container. Rough-chop half the carrots, celery, and onion and sweat in the same sauté pan that was used to brown the pork, about 15 minutes. Rough-chop 2 of the poblano peppers and add it to the sauté pan and cook for an additional 5 minutes. Add 1 quart of chicken stock and bring to a boil. Pour mixture into braising container and cover. Place container in oven and cook for 3 hours, or until the pork starts to pull apart. Place pork into a mixer equipped with the paddle attachment. Turn on low speed and shred the pork. Slowly add the hominy. Roast the remaining two poblano peppers and let cool. Remove the skin and finely chop. Add peppers to the pork-hominy mixture. Season with salt and pepper, let cool. Make cakes out of the mixture, place in refrigerator.
Red Chile Rough-chop the rest of the carrot, celery, and onions and coat with canola oil, salt and pepper. Grill vegetables until charred, but not black. To a large pot, add charred vegetables and sweat for 15 minutes over low heat. Add minced garlic, Mexican oregano, coriander, 2 tsp. cumin and salt and pepper. Add guajillo chiles. Add remaining chicken stock. Bring to a boil and simmer for 2 hours. Blend mixture and pass through a colander. Keep warm.
Smooth Avocado Place avocado into a food processor and blend with lime juice. Season with salt and pepper. Place covered in refrigerator.
Pork Loin Preheat oven to 350°F. Drizzle canola oil over pork and season with 2 tsp. cumin, salt and pepper. In a hot sauté pan brown all sides of pork. Place onto a roasting pan and roast to desired temperature. Heat a nonstick pan to medium heat, coat with canola oil and place "posole" cakes into the pan. Brown both sides and heat through in oven for 5 minutes.
Plate presentation Let pork loin rest for 5 minutes before slicing. Place 2-3 ounces of red chile on the bottom of the plate and put "posole" cake on the red chile. Slice pork thinly and fan around the "posole" cake. Place a dollop of smooth avocado on the "posole" cake and garnish with a grilled scallion.
