Easiest Way to Prepare Perfect Fire Roasted Pork Chile Verde
Hey everyone, it's Jim, welcome to my recipe page. Today, I will show you a way to make a special dish, Step-by-Step Guide to Make Ultimate Fire Roasted Pork Chile Verde. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Fire Roasted Pork Chile Verde, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fire Roasted Pork Chile Verde delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Fire Roasted Pork Chile Verde is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Fire Roasted Pork Chile Verde estimated approx 1 hour 30 mins.
To get started with this recipe, we have to prepare a few components. You can cook Fire Roasted Pork Chile Verde using 17 ingredients and 12 steps. Here is how you can achieve it.
Ingredients and spices that need to be Prepare to make Fire Roasted Pork Chile Verde:
- 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
Instructions to make 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
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