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Fire Roasted Pork Chile Verde

1st Recipe in a 10 recipe project for Blue Moon Brewing Company. The idea was to create easy to make recipes for bringing or making to a party. The 1st one, Pork Chile Verde, might sound complicated, but its super easy, cheap, and can feed a lot of people!

All photo credit: Shea Evans Photography

Method


In a large heavy bottomed pot (Dutch oven, le cruset), heat vegetable oil over medium-high heat. Salt pork pieces and begin to brown in batches in the pot. Should be about 2 batches. Once the pieces are all browned, return them to the pot along with the onions. Sauté over medium heat until onions become soft. Add in beer and let simmer for 5 minutes.

While browning the meat, char Anaheim peppers by putting them directly over the flame on your stove top. If you don’t have a gas burner, place into the oven on broil for 5 minutes, turn and char other side for 5 minutes. Peppers should have significant black all over the skin. You can also use a BBQ. Total cooking time should be anywhere from 4-10 minutes. Remove from heat and let cool. Dice into 1/2″ pieces and reserve.

Once the beer has reduced for 5 minutes, add in tomatillos, charred Anaheim peppers, jalapeños, remaining spices, and chicken stock. Bring to a simmer and reduce heat to medium low. Cover and let simmer for an hour and a half, stirring occasionally.

After 90 minutes, add in black beans and let simmer for another 20 minutes.

Remove from heat and serve with any desired condiments, tortillas, or dipping bread.