Easiest Way to Prepare Delicious Fire Roasted Pork Chile Verde

Fire Roasted Pork Chile Verde. A Freezer Full of Omaha Steaks Means Peace of Mind for Your Family. Our Pork Chile Verde is made with fire-roasted Anaheim chilies, tender, naturally raised pork and the perfect blend of Jalisco spices, our Chile Verde con Pork is a celebration of fresh, authentic flavor that's best served shared. Chile Verde Slow Cooker Pork Shoulder.

This year was the year I got into green chili or chile verde. A chile verde recipe using wild or farmed pork. Chile verde is a Mexican stew of tomatillos, green chiles, cilantro and stock. You can cook Fire Roasted Pork Chile Verde using 17 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Fire Roasted Pork Chile Verde

1. Prepare 1 1/2 lb of pork shoulder cubed.
2. Prepare 4 of anaheim peppers.
3. It's 3 of serrano peppers.
4. Prepare 6 of tomatillo.
5. Prepare 1 of white onion, quartered.
6. It's 6 clove of garlic.
7. Prepare 32 oz of chicken stock.
8. Prepare 32 oz of water.
9. Prepare 1 can of diced tomatoes.
10. You need 1/2 cup of chopped cilantro.
11. You need 2 tbsp of ground cumin.
12. It's 2 tbsp of oregano.
13. Prepare 1 tsp of salt.
14. You need 1 1/2 tsp of pepper.
15. Prepare 1 can of hominy.
16. You need 1 cup of shredded cheese.
17. It's 1 tbsp of pico de gallo.

A chile verde recipe using wild or farmed pork.. I prefer fire-roasted jalapenos and either pasilla or poblano peppers, but you can also use Anaheim or, as a last resort, green bell peppers. Thick & Hearty Green Chile with Pork. Green Chile Soup with Pork (Inspired by Santa Fe-Style) Red Chile with Beef & Kidney Beans.

Fire Roasted Pork Chile Verde instructions

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.

For additional information on products and distribution,. Salsa Verde Hatch chile recipes are incredibly popular in the southwestern and western portions of the United States. Hatch chiles are a deliciously spicy long green pepper that packs a fair amount of heat. They are in stores now.so if you like spicy, give them a try. Flour for dredging Slightly sweet, somewhat smoky, and more than a little spicy, Hatch chile peppers are the pride of New Mexican cuisine.