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Chile Verde - Cinco de Mayo Feast

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 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 Spiceology Green Chile Powder
  • (or you could use 5 tablespoons of Spiceology Hatch Chile Blend instead of the above spices)
  • 2 tablespoons kosher salt
  • ¼ cup vegetable oil
  • 1 cup rice
  • ¼ cup Spiceology Achiote Blend
  • ½ cup Mexican Sour Cream

Instructions: 

  1. Cut pork into 1-1 ½ 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 ½ hours until pork is very tender.
  5. Mix 2 tablespoons cornstarch and ¼ 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

Green Chile

$17.38

Achiote Blend

$18.99

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