SMOKED CHILE VERDE RECIPE

Serve over a bowl of rice, or even spoon directly over Mexican cornbread for a great hardy dish. Top with sour cream and lime wedges and serve with a beer for a crowd pleasing winner.

SMOKED CHILE VERDE RECIPE

Serve this Smoked Chile Verde over a bowl of rice, or even spoon directly over Mexican cornbread for a great hardy dish. Top with sour cream and lime wedges and serve with a beer for a crowd pleasing winner.


INGREDIENTS

  • 1 boneless pork shoulder roast (5 lbs)
  • 8 medium tomatillos
  • 1 7-oz can chopped green chilies with liquid
  • 4 medium garlic cloves
  • ½ chopped white onion
  • ¼ C chopped cilantro
  • ¾ C dark beer (Mexican if you prefer)
  • 6 C white cooking wine
  • 1 tsp hot sauce (Cholula Chipotle works well here)
  • ½ chopped white onion
  • 1 C sour cream
  • 1 lime cut into eights
  • ½ C Grilla AP Rub
  • 1 small aluminum pan

DIRECTIONS

Work the rub into the pork and allow to rest for 20 minutes. Preheat grill to 275 degrees. In a blender, purée tomatillos, canned chiles, garlic, onion, cilantro and beer.

Place pork on Grilla Grill and cook for an hour.

Then place the pork in the pan and pour the purée over the pork. Add 6 C white cooking wine. You want the pork to be sitting in about an inch of the purée in the pan. Seal the pan with foil and continue to cook until internal temp reaches 190 to 195 degrees. This should take 2 to 3 hours.

When the pork is fully cooked, remove the pan from the Grilla. The pan will be hot. Unwrap the foil and let the steam out. Once the pork cools a little, take the pork and chop into ½-in chunks.

Pour the liquid from the aluminum pan into a large saucepan. Add the shredded meat and simmer for 15 minutes. Feel free to add more seasoning at this point.

Serve over a bowl of rice, or even spoon directly over Mexican cornbread for a great hardy dish. Top with sour cream and lime wedges and serve with a beer for a crowd pleasing winner.

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1 boneless pork shoulder roast (5 lbs)
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Grilla Grills
558 E. 64th Street
Holland, MI 49423
Email: grillmaster@grillagrills.com
Phone: 616-392-7410
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