Kwame Onwuachi’s flavorful geera pork gets heat from lots of Scotch bonnet peppers and brightness from lime and homemade green seasoning.

Ingredients

• 1 1/2 cups loosely packed fresh cilantro leaves and tender stems
• 3/4 cup chopped yellow onion
• 1/2 cup chopped celery
• 1/2 cup chopped scotch bonnet chiles, seeds and ribs removed
• 1/2 cup canola oil
• 2 tablespoons plus 2 teaspoons fresh thyme leaves
• 2 tablespoons grated peeled fresh ginger
• 1 1/2 tablespoons grated garlic
• 1 (3-pound) boneless pork shoulder (boston butt), cut into 1 1/2-inch pieces
• 1 medium plum tomato, roughly chopped
• 2 tablespoons curry powder
• 3 tablespoons canola oil, divided
• 1 tablespoon scotch bonnet pepper sauce or finely chopped fresh scotch bonnet chile
• 1 medium yellow onion, finely chopped
• 5 medium garlic cloves, finely chopped
• 2 tablespoons ground cumin
• 1 tablespoon granulated sugar
• 2 1/2 teaspoons kosher salt, plus more to taste
• 1 1/2 tablespoons fresh lime juice
• 1 tablespoon chopped fresh cilantro

Directions

1. Place all ingredients in a blender. Process on low speed, gradually increasing to high speed, until very smooth, about 1 minute and 30 seconds.
2. Combine pork, tomato, 1/4 cup of the green seasoning, curry powder, 2 tablespoons oil, and pepper sauce or chopped scotch bonnet in a large ziplock plastic bag; seal and toss to evenly coat. Chill at least 3 hours or up to 24 hours.
3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium. Add onion, garlic, cumin, and sugar; cook, stirring often, until onion is softened, 4 to 6 minutes. Stir in pork and marinade. Reduce heat to medium-low; cover and cook, stirring occasionally, until pork is almost tender, 50 minutes to 1 hour. Stir in salt. Cook, uncovered, over medium-low, stirring with a flat wooden spoon and scraping bottom of Dutch oven often, until liquid is completely reduced and pork is tender and coated in a coarse paste, 50 minutes to 1 hour. Stir in lime juice; season with salt. Transfer mixture to a serving platter; sprinkle with cilantro.