Pork Chile Verde

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