Recipe of Perfect Fire Roasted Pork Chile Verde

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The ingredients needed to make Fire Roasted Pork Chile Verde:

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

Pretty soon the good word passed like wild fire and the whole Thompson clan was competing over a few rumored leftover containers of the divine creation. Recipe courtesy of Mary Sue Milliken and Susan Feniger. Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides.

Instructions to make Fire Roasted Pork Chile Verde:

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

Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Pork chile verde is a Mexican-influenced dish, popular in the American Southwest. (Side note: If you want an instant eyeball headache read about the So I decided to go off the grid, pork chile verde speaking. I would strip this dish down to its key elements of pork, salsa verde and chiles, clamp that. In a pressure cooker, combine pork, tomatillos, Poblano peppers, Anaheim peppers, serrano peppers, onion You can also replace the fresh chilies with frozen or jarred roasted green chilies, using the same amount by weight.

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