Chile Verde - Cinco de Mayo Feast
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Latin/South American
Cook Time
2 hours
Chef Justin and Adam
Ingredients
- 3 yellow onions, diced
- 4 poblano peppers, diced
- 1 bunch cilantro, chopped
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1 jalapeño, diced
- 48 oz crushed tomatillo
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1 ½ qt chicken broth
- 3 lbs pork shoulder
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½ cup +2 tablespoons corn starch
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1 teaspoon Ground Coriander
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1 teaspoon Ground Cumin
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1 teaspoon Garlic Granules
-
2 tablespoons Green Chile
- 2 tablespoons kosher salt
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¼ cup vegetable oil
- 1 cup rice
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¼ cup Spiceology Achiote Blend
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½ cup Mexican Sour Cream
Directions
Cut pork into 1-1 ½ inch cubes. Toss with cumin, coriander, garlic, chile powder, salt, corn starch, and oil.
Spread out evenly and cook at 450-500° F for 15 minutes until you have a nice crispy coating on the pork.
- In 8 qt stockpot, saute chopped onion, poblanos, jalapeno, and cilantro in oil on medium-high heat for at least 5 minutes until cooked through and browned.
Add chicken broth and tomatillos and bring it to a boil. Reduce to a simmer, add pork, and cook for 1-1 ½ hours until pork is very tender.
Mix 2 tablespoons cornstarch and ¼ cup water and add. Bring back to a boil and you are done.
Part 2 Instructions:
While you are cooking the verde, in a rice cooker add rice, 2 cups water, and achiote, cook as directed.
Once verde and rice are done, serve verde in a bowl with a scoop of rice, Mexican sour cream, and cilantro, you can also serve with warm tortillas.
