Chili Verde Pork
Chili Verde Pork requires roughly 1 hour and 40 minutes from start to finish. One portion of this dish contains approximately 30g of protein, 10g of fat, and a total of 260 calories. This recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 12. It will be a hit at your The Super Bowl event. It works well as an American main course. This recipe from Foodnetwork requires tomatillos, ground oregano, vinegar, and ground pepper. It is a good option if you're following a gluten free, dairy free, paleolithic, and primal diet. If you like this recipe, take a look at these similar recipes: Pork Chili Verde, Pork Chili Verde, and Pork Chili Verde.
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic.
Saute until translucent, do not brown.
Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred.
Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork.
Mix thoroughly and then deglaze with white wine and vinegar.
Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Recommended wine: Cava, Shiraz, Grenache
Cava, Shiraz, and Grenache are great choices for Chili. These juicy reds don't have too much tannin (important for spicy foods), but a sparkling wine like cava can tame the heat even better. One wine you could try is Poema Cava Brut rosé. It has 4.4 out of 5 stars and a bottle costs about 14 dollars.
Poema Cava Brut RoseThe wine shows aromas and flavors typical of Trepat, with fresh and elegant notes of strawberry, raspberry and rose petals. Balanced acidity keeps the wine light and fresh.A great match with cold cuts, barbecue, small game and lightly smoked fish.100% Trepat