Pork Chile Verde Recipe

tenpenny_05

A few days ago asked the group for tips on egg temperatures for cooking with a dutch oven inside the grill. I got a lot of great advice and a few requests for the recipe I used so I thought I would share!

4ish pounds of cubed pork shoulder

1ish pounds tomatillos quartered

1 bunch green onion chopped

1 bunch cilantro chopped

8 or so garlic cloves

1 white onion chopped

1 cup roasted, peeled and chopped hatch chiles (can use pablono or anaheim)

1-2 pounds yukon gold potatoes peeled and quartered (or smaller)

3-4 cups chicken broth

Lots of Salt, pepper, cumin, and mexican oregano. I also used some chipotle powder for smokiness. 

Directions:
Working in batches, put a hard sear on at least one side of the cubed pork shoulder using a hot skillet and vegetable oil but don't cook all the way through.  Season with salt and pepper, Set aside.
Once pork is cooked, cook onions seasoned with cumin, salt and pepper in pork rendering until browned slightly, add 2/3 of quartered tomatillos and cook until slightly browned and softened. Set Aside.

Make salsa verde by combining green onions, cilantro, garlic and remainder of the tomatillos using chicken stock to help blend in mixer.

In dutch oven, Combine pork, cooked onions, half of chile verde, oregano (and any other seasoning), hatch chiles and enough chicken broth to make mixture soupy. Simmer for 2 hours or until pork starts to pull apart easily with a fork. Add potatoes and the remainder of the salsa verde and simmer for another 30ish minutes until potatoes are tender. (also add chicken stock if needed)

Notes:
For the grill, I had the grate on the fire ring. The chili seemed to simmer nice and slow at 350 degrees at the dome. With the dutch oven directly on the grate I was too close to a boil, so after a half hour I ended up setting it on a heat deflector.
I used a chunk of cherry wood, but it imparted quite a bit of smoke flavor. It wasn't bad but I will probably go without next time. Cooked the whole time with no lid on the dutch oven.  
I've made this in the past without saving half of the salsa verde for the end, and the flavors were very muted. Saving half until the end brought back some bright flavors that were otherwise cooked out.

Unfortunately I didn't take any pictures since I was also getting our regular dinner at the same time, so it was a little hectic and messy for pictures. Here is the one I did grab about an hour into the simmer:

kweitz

Definitely have to try that one, sounds yummy!

Richard Fl

sorry I misssed your request for a recipe, but here is my version.Luv the dish , just finished roasting 15#'s hatch chiles this weekend, grew up in New Mexico in the 50's and always had them in different ways.

http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=962512&catid=1

GrillSgt

Sounds great