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Chile Verde – Cinco de Mayo Feast

  • Difficulty Moderate
  • Time 2 hours
CHILE VERDE // OFF THE LINE

Cinco de Mayo Recipe

  • Recipe by: Chef Justin and Adam

Ingredients:

  • 3 yellow onions, diced
  • 4 poblano peppers, diced
  • 1 bunch cilantro, chopped
  • 1 jalapeƱo, diced
  • 48 oz crushed tomatillo
  • 1 Ā½ qt chicken broth
  • 3 lbs pork shoulder
  • Ā½ cup +2Ā tablespoons corn starch
  • 1 teaspoonĀ Ground Coriander
  • 1 teaspoonĀ Ground Cumin
  • 1 teaspoonĀ Garlic Granules
  • 2Ā tablespoons Green Chile
  • (or you could use 5 tablespoons ofĀ Spiceology Hatch Chile BlendĀ instead of theĀ above spices)
  • 2Ā tablespoons kosher salt
  • Ā¼ cup vegetable oil
  • 1 cup rice
  • Ā¼ cup Spiceology Achiote Blend
  • Ā½ cup Mexican Sour Cream

Instructions: 

  1. Cut pork into 1-1 Ā½ inch cubes. Toss with cumin, coriander, garlic, chile powder, salt, corn starch, and oil.
  2. Spread out evenly and cook at 450-500 degrees for 15 minutes until you have a nice crispy coating on the pork.
  3. 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.
  4. Add chicken broth and tomatillos and bring it to a boil. Reduce to a simmer, add pork, and cook for 1-1 Ā½ hours until pork is very tender.
  5. Mix 2 tablespoons cornstarch and Ā¼ cup water and add. Bring back to a boil and you are done.

Part 2 Instructions:

  1. While you are cooking the verde, in a rice cooker add rice, 2 cups water, and achiote, cook as directed. 
  2. 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.
cinco de mayo feast

Also in this episode: 

Used in this Recipe

Coriander, Ground home cooking

Coriander, Ground

$11.45

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Out Of Stock
Cumin, Ground home cooking

Cumin, Ground

$14.99

Garlic Granules, Imported

$7.99 - $15.85 $6.79 - $15.85

Size
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Achiote spice blend for marinades or all purpose seasoning

Achiote Blend

$24.45

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