Easiest Way to Prepare Tasty Fire Roasted Pork Chile Verde

Fire Roasted Pork Chile Verde. Pork Chili Verde Recipe Pork, hatch chilies, jalapenos, onions, tomatillos, garlic Easy Cooking Video. Either use canned green chiles or roast fresh chilies over a gas flame or under the broiler until blackened all around. Pork chile verde is a Mexican-influenced dish, popular in the American Southwest. (Side note: If you want an instant eyeball headache read about the So I decided to go off the grid, pork chile verde speaking.

Heat oil in a heavy-bottomed skillet over medium high heat and brown. Traeger's Braised Pork Chile Verde is a an easy pellet grill green chile recipe that features pork, fresh tomatillos and jalapenos. Tender braised pork shoulder melds with a homemade, roasted green chile sauce for the ultimate wood-fired chile verde perfect for tacos, burritos, or served over a bowl. You can have 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. You need 4 of anaheim peppers.
3. Prepare 3 of serrano peppers.
4. Prepare 6 of tomatillo.
5. It's 1 of white onion, quartered.
6. You need 6 clove of garlic.
7. You need 32 oz of chicken stock.
8. Prepare 32 oz of water.
9. It's 1 can of diced tomatoes.
10. You need 1/2 cup of chopped cilantro.
11. Prepare 2 tbsp of ground cumin.
12. You need 2 tbsp of oregano.
13. It's 1 tsp of salt.
14. You need 1 1/2 tsp of pepper.
15. You need 1 can of hominy.
16. You need 1 cup of shredded cheese.
17. You need 1 tbsp of pico de gallo.

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. 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.

Fire Roasted Pork Chile Verde step by step

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.

Recipe from Weber's Charcoal Grilling™ by Jamie Purviance. Serve the chile verde warm in bowls with rice. Pass the sour cream, limes wedges, and a bottle of hot sauce. Pulled pork chili verde stuffed into roasted poblano peppers and loaded with cheese - what's not to love!!! Season pork with salt and pepper and add to the pot turning until browned on all sides.

Share :