The typical salsa verde recipe gets a fiery makeover with this vibrant pork and lager chili verde – spiced up with a delectable medley of chilies such as chiles de arbol, Anaheim, poblano peppers and paprika. The chili verde, crema, tortilla chips and pickled onions and Fresno Chiles all come together in an explosion of textures and flavors. Smart Recipes, Mexican Recipes, Pork Recipes Pork Mexican

Pork And Lager Chili Verde

Pork And Lager Chili Verde Recipe | PT2H20M Serves 8 Ingredients: 4 Pound Boneless, Skinless Pork Shoulder 1 Tablespoon Ground Coriander 2 Teaspoons Paprika 1 Teaspoon Ground Cumin 3 Tablespoons Kosher Salt 4 Tablespoons Vegetable Oil 2 Cups Red Onion 0.25 Cup Garlic 4 Dried Chiles De Arbol 4 Mexican Lagers 1 Pound Tomatillos 4 Anaheim Peppers 4 Poblano Peppers 1 Cup Fresh Cilantro 0.25 Cup Lime Juice 4 Ounce Roasted Pepitas 0 Tortilla Chips 0 Crema 0 Pickled Red Onions And Fresno Chiles Preheat the oven to 400 degrees. In a bowl, mix together cumin, coriander, paprika, and 2 tablespoons of salt. Add pork and coat the pork with spice mixture generously. In a large Dutch oven, heat 2 tablespoons of oil and cook pork in batches for about 8-10 minutes or till browned on all sides. With a slotted spoon, transfer pork to a large bowl. In the same pan, add 2 cups of onion and garlic and sauté for about 6-8 minutes. Stir in cooked pork, Mexican lager and dried Chiles and bring to a boil. Reduce heat to low and simmer for about 1 1/2 hours or until all liquid is absorbed. Meanwhile in a bowl, add tomatillos, poblano peppers, Anaheim peppers, remaining 2 tablespoons of oil and 1 tablespoon of salt and toss to coat well. Transfer tomatillo mixture to a baking sheet. Roast for about 30 minutes, flipping once in the middle way. Remove from oven and keep aside to cool for about 25 minutes. Remove the skin and stems from of both peppers, keeping seeds intact. In a blender, add tomatillos, peppers, 1 cup of cilantro, 1/4 cup of lime juice and 2 teaspoons of salt and pulse until smooth. Transfer tomatillo mixture to a bowl and keep aside till serving. After liquid from the pan is absorbed, remove dried Chiles. Place tomatillo mixture over pork and increase heat to medium. Simmer for about 10 minutes. Serve a topping of pickled onions and Fresno Chiles, roasted pepitas, tortilla chips, crema and minced cilantro.



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