Fire Roasted Pork Chile Verde

Name: Fire Roasted Pork Chile Verde
Total time: 5400 s
Yield: 6 servings
Cuisine: American
Ingredients: 1 1/2 lb pork shoulder cubed; 4 anaheim peppers; 3 serrano peppers; 6 tomatillo; 1 white onion, quartered; 6 clove garlic; 32 oz chicken stock; 32 oz water; 1 can diced tomatoes; 1/2 cup chopped cilantro; 2 tbsp ground cumin; 2 tbsp oregano; 1 tsp salt; 1 1/2 tsp pepper; 1 can hominy; 1 cup shredded cheese; 1 tbsp pico de gallo

steve.kudron @cook_3870163

Fire Roasted Pork Chile Verde

steve.kudron @cook_3870163

Saved

Ingredients

1 hour 30 mins

6 servings

1 1/2 lbpork shoulder cubed
4anaheim peppers
3serrano peppers
6tomatillo
1white onion, quartered
6 clovegarlic
32 ozchicken stock
32 ozwater
1 candiced tomatoes
1/2 cupchopped cilantro
2 tbspground cumin
2 tbsporegano
1 tspsalt
1 1/2 tsppepper
1 canhominy
1 cupshredded cheese
1 tbsppico de gallo

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Steps

1 hour 30 mins

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