Fire Roasted Pork Chile Verde is the nomero uno that comes to most people’s mind when it arrives to a delightul meal. Today, we will provide you instructions on preparing a tasty Fire Roasted Pork Chile Verde.
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Firstly, below are the ingridients that you should ready to make Fire Roasted Pork Chile Verde:
- Use 1 1/2 lb of pork shoulder cubed.
- Prepare 4 of anaheim peppers.
- Get 3 of serrano peppers.
- Provide 6 of tomatillo.
- You need 1 of white onion, quartered.
- Get 6 clove of garlic.
- Provide 32 oz of chicken stock.
- Get 32 oz of water.
- Use 1 can of diced tomatoes.
- Get 1/2 cup of chopped cilantro.
- Prepare 2 tbsp of ground cumin.
- Use 2 tbsp of oregano.
- You need 1 tsp of salt.
- Prepare 1 1/2 tsp of pepper.
- Provide 1 can of hominy.
- Use 1 cup of shredded cheese.
- Take 1 tbsp of pico de gallo.
After readying the ingridients, now we are ready to make our yummy Fire Roasted Pork Chile Verde:
- Heat grill to 400°F.
- Rub pork with salt,pepper and cumin.
- Sear pork on grill using an open pan or screen so cubes don't fall through grates..
- Grill chilis, tomatillos, onion, garlic until chilis are charred and onion is tender.
- Remove vegetables from grill and place peppers in ziplock bag to sweat.
- Remove grilled pork and set aside.
- 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.
- While stock is heating,clean chilis, removing the seeds and membrane. use gloves if desired. add to stock.
- Once stock is boiling, cover and simmer for 25 minutes..
- Remove from heat and using an immersion blender, puree stock and vegatables.
- Add pork and hominy. return pot to heat and simmer 20 minutes..
- Top with shredded queso fresco amd cheddar and pico de gallo for a fresh twist.
Recipe : Fire Roasted Pork Chile Verde
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