Pork Chile Verde | SpiceTribe
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Pork Chile Verde

Chef Trent Blodgett

Chef Trent Blodgett

Chef Notes

Ingredients

Steps

Pork Chile Verde

Chef notes

I grew up eating green chile pork stew all the time. This recipe is just like a meal my dad used to make but with a much smokier flavor because I cooked it over the coals. I also use beans instead of potatoes, and scallions instead of white onion because I like to use what is on hand and it came out delicious.

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Ingredients

  • 2 lb pork shoulder, cut into 1–2 inch cubes
  • 2 cups cooked white beans or 28 oz can
  • 3 Tbsp bacon fat
  • For the Sauce

  • 6 hatch Chiles, Anaheim or poblanos work well too
  • 5 garlic cloves
  • 3 bunches of scallions
  • 2 cups chicken stock
  • .5 cup loosely packed cilantro leaves
  • .33 cup lime juice
  • 1 Tbsp Mombacho Cafe Nicaraguan Blend
  • 2 tsp honey
  • Garnish

  • Feta
  • Pickled Onions
  • Avocado
Mombacho Café Nicaraguan Blend

Mombacho Café Nicaraguan Blend

$10
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Steps

Step 1 -

Heat bbq, charcoal works best for this recipe. Season the pork with salt

Step 2 -

Char the scallions and remove the roots (easier to do this before you grill but I forgot when making the video)

Step 3 -

Char the chiles and then put them in a bowl or bag covered to steam, which will make taking the skins off much easier.

Step 4 -

Sear the pork over the hot coals until beautifully golden brown.

Step 5 -

Bring a Dutch oven to medium heat on stove or bbq and add the bacon fat.

Step 6 -

Add the pork to the bacon fat followed by the Mombacho Cafe and remove from the heat to allow the spices to bloom in the oil.

Step 7 -

Purée the peeled chiles, scallions, garlic cloves, chicken stock, lime juice, cilantro and honey.

Step 8 -

Pour the green purée over the pork and then nestle on the dying coals to slow cook for 2 hours or roast it in a 300F oven for 2 hours or so.

Step 9 -

Check every hour to make sure it is not burning, add water if the liquid reduced too much.

Step 10 -

When the pork is tender, add the cooked white beans.

Step 11 -

Serve with avocado, feta crumbles, and pickled onions. Spice Tribe Collected stories, recipes and more from the Spice Tribe team Follow

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