Fire Roasted Pork Chile Verde
Fire Roasted Pork Chile Verde

Hello everybody, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, fire roasted pork chile verde. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Fire Roasted Pork Chile Verde is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Fire Roasted Pork Chile Verde is something that I’ve loved my whole life.

All photo credit: Shea Evans Photography. The idea was to create easy to make recipes for bringing or making to a party. Pork Chili Verde Recipe Pork, hatch chilies, jalapenos, onions, tomatillos, garlic Easy Cooking Video.

To begin with this recipe, we must first prepare a few ingredients. You can cook fire roasted pork chile verde using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Fire Roasted Pork Chile Verde:
  1. Make ready 1 1/2 lb pork shoulder cubed
  2. Prepare 4 anaheim peppers
  3. Get 3 serrano peppers
  4. Take 6 tomatillo
  5. Take 1 white onion, quartered
  6. Prepare 6 clove garlic
  7. Get 32 oz chicken stock
  8. Take 32 oz water
  9. Get 1 can diced tomatoes
  10. Get 1/2 cup chopped cilantro
  11. Take 2 tbsp ground cumin
  12. Prepare 2 tbsp oregano
  13. Take 1 tsp salt
  14. Get 1 1/2 tsp pepper
  15. Make ready 1 can hominy
  16. Get 1 cup shredded cheese
  17. Get 1 tbsp pico de gallo

Heat oil in a heavy-bottomed skillet over medium high heat and brown. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Authentic pork chile verde with tender pieces of pork, slow cooked in a homemade green chili sauce (salsa verde). Served alongside tortillas, rice and beans.

Steps to make Fire Roasted Pork Chile Verde:
  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

This was a tip I learned in Mexico for creating that great "roasted pepper" flavor. When the peppers are browned on the top, remove them. In a slow cooker, add HERDEZ® Roasted Salsa Verde, green chilies, onion, jalapeños, cilantro and reserved spices. While stirring chile verde, pour cornstarch slurry and Mexican oregano. Serve with a side of rice for a delicious Mexican meal!

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