Achiote Chile Verde - Cinco de Mayo Feast

Name: Achiote Chile Verde - Cinco de Mayo Feast
Cook time: 2 h
Total time: 2 h
Cuisine: Latin/South American
Ingredients: 3 yellow onions, diced; 4 poblano peppers, diced; 1 bunch cilantro, chopped; 1 jalapeño, diced; 48 oz crushed tomatillo; 1 ½ qt chicken broth; 3 lbs pork shoulder; ½ cup +2 tablespoons corn starch; 1 teaspoon Ground Coriander; 1 teaspoon Ground Cumin; 1 teaspoon Garlic Granules; 2 tablespoons Green Chile; 2 tablespoons kosher salt; ¼ cup vegetable oil; 1 cup rice; ¼ cup Spiceology Achiote Blend; ½ cup Mexican Sour Cream

Chef Justin and Adam

Cook Time

2 hours

Cuisine

Latin/South American

Ingredients

3 yellow onions, diced
4 poblano peppers, diced
1 bunch cilantro, chopped
1 jalapeño, diced
48 oz crushed tomatillo
1 ½ qt chicken broth
3 lbs pork shoulder
½ cup +2 tablespoons corn starch
1 teaspoon Ground Coriander
1 teaspoon Ground Cumin
1 teaspoon Garlic Granules
2 tablespoons Green Chile
2 tablespoons kosher salt
¼ cup vegetable oil
1 cup rice
¼ cup Spiceology Achiote Blend
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.

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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.

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