Chili Verde Pork

Name: Chili Verde Pork
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 12
Cuisine: American
Ingredients: 4 Anaheim chiles; 237 milliliters chicken stock; 4 Tbsps garlic, chopped; 2 Tbsps ground cumin; 1 Tbsp ground black pepper; 2 jalapeno, minced; 2 Tbsps ground oregano; 2 kgs pork butt, cut into 1-inch cubes, trimmed of fat; 1 Tbsp salt; 454 grams tomatillos, husk removed; 59 milliliters white vinegar; 118 milliliters white wine; 4 yellow onions, chopped

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.

Instructions

In a medium Dutch oven, heat the oil, add the onion, peppers and garlic.

Ingredients you will need

Peppers

Garlic

Onion

Cooking Oil

Equipment you will use

Dutch Oven

Saute until translucent, do not brown.

Remove and set mixture aside.

Lightly grill the tomatillos on open flame until lightly charred.

Ingredients you will need

Tomatillos

Equipment you will use

Grill

Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.

Ingredients you will need

Wrap

Equipment you will use

Plastic Wrap

Bowl

Add pork butt to Dutch oven and cook over high heat until browned on all sides

Ingredients you will need

Boston Butt

Equipment you will use

Dutch Oven

Add the onion-pepper mixture and tomatillos to the pork.

Ingredients you will need

Tomatillos

Pepper

Onion

Pork

Mix thoroughly and then deglaze with white wine and vinegar.

Ingredients you will need

White Wine

Vinegar

Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.

Ingredients you will need

Salt And Pepper

Chicken Stock

Oregano

Cumin

Let simmer for 1 hour.

Equipment

Ingredients

Servings:

Anaheim chiles 237milliliters

chicken stock 4Tbsps

garlic, chopped 2Tbsps

ground cumin 1Tbsp

ground black pepper 2

jalapeno, minced 2Tbsps

ground oregano 2kgs

pork butt, cut into 1-inch cubes, trimmed of fat 1Tbsp

salt 454grams

tomatillos, husk removed 59milliliters

white vinegar 118milliliters

white wine 4

yellow onions, chopped

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 Rose

The 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