Delicious Fire Roasted Pork Chile Verde Recipes

Fire Roasted Pork Chile Verde. The idea was to create easy to make recipes for bringing or making to a party. All photo credit: Shea Evans Photography. Flour for dredging A chile verde recipe using wild or farmed pork.

I prefer fire-roasted jalapenos and either pasilla or poblano peppers, but you can also use Anaheim or, as a last resort, green bell peppers. Our Pork Chile Verde is made with fire-roasted Anaheim chilies, tender, naturally raised pork and the perfect blend of Jalisco spices, our Chile Verde con Pork is a celebration of fresh, authentic flavor that's best served shared. In a large bowl or resealable plastic bag, combine flour, salt and pepper. You can cook Fire Roasted Pork Chile Verde using 17 ingredients and 12 steps. Here is how you cook that.

Ingredients of Fire Roasted Pork Chile Verde

1. It's 1 1/2 lb of pork shoulder cubed.
2. It's 4 of anaheim peppers.
3. It's 3 of serrano peppers.
4. You need 6 of tomatillo.
5. You need 1 of white onion, quartered.
6. It's 6 clove of garlic.
7. It's 32 oz of chicken stock.
8. Prepare 32 oz of water.
9. Prepare 1 can of diced tomatoes.
10. You need 1/2 cup of chopped cilantro.
11. You need 2 tbsp of ground cumin.
12. You need 2 tbsp of oregano.
13. You need 1 tsp of salt.
14. Prepare 1 1/2 tsp of pepper.
15. You need 1 can of hominy.
16. Prepare 1 cup of shredded cheese.
17. Prepare 1 tbsp of pico de gallo.

Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. HEAT vegetable oil in large saucepan over medium-high heat.

Fire Roasted Pork Chile Verde instructions

1. Heat grill to 400°F.
2. Rub pork with salt,pepper and cumin.
3. Sear pork on grill using an open pan or screen so cubes don't fall through grates..
4. Grill chilis, tomatillos, onion, garlic until chilis are charred and onion is tender.
5. Remove vegetables from grill and place peppers in ziplock bag to sweat.
6. Remove grilled pork and set aside.
7. Pour chicken stock and water in a stock pot with onions, tomatillos, and garlic. add diced tomatoes. add oregano, cilantro and remaining cumin salt and pepper. bring to a boil.
8. While stock is heating,clean chilis, removing the seeds and membrane. use gloves if desired. add to stock.
9. Once stock is boiling, cover and simmer for 25 minutes..
10. Remove from heat and using an immersion blender, puree stock and vegatables.
11. Add pork and hominy. return pot to heat and simmer 20 minutes..
12. Top with shredded queso fresco amd cheddar and pico de gallo for a fresh twist.

ADD tomatoes with juice, chiles, broth and salt. The trick to making chile verde that's rich and fall-apart tender is the idea of building flavors at each step in the cooking process. The first flavor builder - roasting the tomatillos and peppers under a broiler. This gives the chile verde sauce a slightly smokey flavor, and cuts down on the sourness of the tomatillos. Hatch chile recipes are incredibly popular in the southwestern and western portions of the United States.