Puerco Con Chile Verde

Name: Puerco Con Chile Verde
Prep time: 2 h 45 min
Cook time: 2 h 45 min
Total time: 2 h 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoon black pepper; 2 small cans green chiles, minced; 59 milliliters fresh cilantro, finely chopped; 118 milliliters fresh cilantro, chopped; 4 cloves garlic; 4 cloves garlic, minced; 1 teaspoons ground cumin; 2 jalapenos, stems removed; 1 teaspoon lemon pepper; 0 teaspoons ground oregano; 1 kgs pork butt, cubed (with fat); 1 teaspoon salt; 2 teaspoons salt; 1 serrano pepper, stem removed; 12 tomatillos, husks removed; 1 large yellow onion, chopped; 1 small yellow onion, chopped (reserve half)

Puerco Con Chile Verde might be just the main course you are searching for. One serving contains 354 calories, 44g of protein, and 14g of fat. This recipe covers 34% of your daily requirements of vitamins and minerals. This recipe serves 6. If you have serrano pepper, cilantro, cilantro, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free, dairy free, and primal diet. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes.

Instructions

Watch how to make this recipe.

In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes.

Ingredients you will need

Black Pepper

Lemon Pepper

Boston Butt

Oregano

Garlic

Salt

Equipment you will use

Frying Pan

Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes.

Ingredients you will need

Green Chili Pepper

Salsa Verde

Cilantro

Onion

Cumin

Transfer to a slow cooker, cover and cook on high for 30 minutes, and then turn down to low and cook for 3 hours to 3 hours 30 minutes.

Equipment you will use

Slow Cooker

In a saucepan, boil the tomatillos, garlic, jalapenos, serrano pepper and half of the onions in 2 cups of water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid. In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.

Ingredients you will need

Serrano Pepper

Tomatillos

Jalapeno Pepper

Cilantro

Garlic

Onion

Water

Salt

Equipment you will use

Food Processor

Sauce Pan

Equipment

Ingredients

Servings:

1teaspoon

black pepper 2small cans

green chiles, minced 59milliliters

fresh cilantro, finely chopped 118milliliters

fresh cilantro, chopped 4cloves

garlic 4cloves

garlic, minced 1teaspoons

ground cumin 2

jalapenos, stems removed 1teaspoon

lemon pepper 0teaspoons

ground oregano 1kgs

pork butt, cubed (with fat)1teaspoon

salt 2teaspoons

salt 1

serrano pepper, stem removed 12

tomatillos, husks removed 1large

yellow onion, chopped 1small

yellow onion, chopped (reserve half)

Recommended wine: Cava, Grenache, Shiraz

Chili works really well with Cava, Grenache, and Shiraz. 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. The Juve Y Camps Reserva de la Familia Cava Gran Reserva Brut Nature with a 4.3 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Juve Y Camps Reserva de la Familia Cava Gran Reserva Brut Nature

In the beginning days of their winemaking, the Juvé y Camps family had their own reserve of this cava, the only Brut Nature that they made. Later, it was released to the market under the same name and with the same careful creation. This cava is produced from the free run juice of Macabeo, Xarel.lo and Parellada grapes harvested on the estate's properties at Espiells, Can Massana and La Cuscona. It is the best known of Juve's cavas and still their only Brut Nature. The nose is deep, intense and appealing, initially evoking notes of mature white fruits. Gradually, it's complexity grows and the aromas typical of long ageing appear It is wonderfully reminiscent of toasted bread with background hints of citrus. The Reserva de la Familia, with its freshness and ripeness, suits the palate perfectly. Pair with paté, seafood, rice, and all kinds of fish, white meat and smoked food.