Fire Roasted Pork Chile Verde
Fire Roasted Pork Chile Verde

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, fire roasted pork chile verde. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Fire Roasted Pork Chile Verde is one of the most favored of current trending meals in the world. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Fire Roasted Pork Chile Verde is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have fire roasted pork chile verde using 17 ingredients and 12 steps. Here is how you can achieve that.

The ingredients needed to make Fire Roasted Pork Chile Verde:
  1. Make ready 1 1/2 lb pork shoulder cubed
  2. Take 4 anaheim peppers
  3. Prepare 3 serrano peppers
  4. Prepare 6 tomatillo
  5. Make ready 1 white onion, quartered
  6. Get 6 clove garlic
  7. Make ready 32 oz chicken stock
  8. Make ready 32 oz water
  9. Make ready 1 can diced tomatoes
  10. Get 1/2 cup chopped cilantro
  11. Make ready 2 tbsp ground cumin
  12. Prepare 2 tbsp oregano
  13. Prepare 1 tsp salt
  14. Make ready 1 1/2 tsp pepper
  15. Take 1 can hominy
  16. Get 1 cup shredded cheese
  17. Get 1 tbsp pico de gallo
Instructions to make Fire Roasted Pork Chile Verde:
  1. Heat grill to 400°F
  2. Rub pork with salt,pepper and cumin
  3. Sear pork on grill using an open pan or screen so cubes don't fall through grates.
  4. Grill chilis, tomatillos, onion, garlic until chilis are charred and onion is tender
  5. Remove vegetables from grill and place peppers in ziplock bag to sweat
  6. Remove grilled pork and set aside
  7. 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
  8. While stock is heating,clean chilis, removing the seeds and membrane. use gloves if desired. add to stock
  9. Once stock is boiling, cover and simmer for 25 minutes.
  10. Remove from heat and using an immersion blender, puree stock and vegatables
  11. Add pork and hominy. return pot to heat and simmer 20 minutes.
  12. Top with shredded queso fresco amd cheddar and pico de gallo for a fresh twist

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