Guy Fieri's Pork Chile Verde
Recipe: #11891
January 17, 2014
Categories: Mexican, Fathers Day, Game/Sports Day Sunday Dinner, Gluten-Free, Low Carbohydrate, No Eggs, Wine, Hot Peppers, Spicy, Mexican Dinner, more
"I have not tried this recipe yet however it looks darn good, gotta love that Guy!"
Original is 12 servings
Ingredients
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- Garnish
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Nutritional
- Serving Size: 1 (416.7 g)
- Calories 1016.7
- Total Fat - 72.9 g
- Saturated Fat - 16.5 g
- Cholesterol - 151.9 mg
- Sodium - 458 mg
- Total Carbohydrate - 43.1 g
- Dietary Fiber - 10.7 g
- Sugars - 2.5 g
- Protein - 55.1 g
- Calcium - 191.2 mg
- Iron - 9.8 mg
- Vitamin C - 55.4 mg
- Thiamin - 2.1 mg
Step by Step Method
Step 1
Begin by rehydrating the pasillas. Place them in a bowl with 3/4 cup warm water and let sit for 20 minutes.
Step 2
Place the tomatillos on a sheet tray and place under broiler for 7-8 minutes until lightly charred all over. Set aside to cool, then roughly chop them up. Tear up the hydrated pasilla peppers and reserve the water they were rehydrated in.
Step 3
In a large Dutch oven, heat the oil, add the onion, Anaheim, poblano and jalapeno peppers, and garlic. Saute until translucent but not brown. Remove from pan and set mixture aside.
Step 4
Season the pork with salt and pepper. Add to Dutch oven and cook over high heat until browned on all sides, about 8 minutes. Add the onion-pepper mixture back to the pan with the pork. Mix thoroughly, then deglaze with the wine and vinegar. Cook the mixture for 5 minutes to reduce, then add the chicken stock, 2 cups water, oregano, cumin, bay leaf, tomatillos, torn pasilla, 2 cups water and pasilla water. Season with salt and pepper. Bring to a boil, then lower the heat to a simmer.
Step 5
Place a lid on the Dutch oven and simmer for 30 minutes. Whisk in the masa harina, which will thicken the chile. Simmer for 30 minutes more, or until sauce is thickened and pork is tender.
Step 6
Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips, shredded cheese, and chopped scallions and sour cream.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Choose a pork butt roast that is well-marbled with fat for the most tender and flavorful dish.
- If you can't find pasilla chiles, you can substitute ancho chiles.
- Instead of pork butt roast, use chicken breasts. This substitution will provide a leaner, healthier alternative while still providing a delicious flavor.
- Instead of masa harina, use cornmeal. This substitution will provide a similar texture and flavor to the dish, but with a more subtle flavor.
Vegetarian Chile Verde Replace the pork with 2 cups of cooked chickpeas and 2 cups of cooked black beans. Reduce the chicken broth to 2 cups and add 2 cups of vegetable broth. Omit the masa harina and substitute with 1/3 cup of cornstarch mixed with 1/3 cup of water. Simmer for 30 minutes, or until sauce is thickened.
Vegan Chile Verde Replace the pork with 2 cups of cooked jackfruit, 2 cups of cooked black beans and 1 cup of cooked sweet potato cubes. Reduce the chicken broth to 2 cups and add 2 cups of vegetable broth. Omit the masa harina and substitute with 1/3 cup of cornstarch mixed with 1/3 cup of water. Simmer for 30 minutes, or until sauce is thickened.
Mexican Street Corn Salad: This sweet and savory salad is the perfect accompaniment to Guy Fieri's Pork Chile Verde. The creamy mayonnaise dressing and bright flavors of the corn, chili powder, and cotija cheese balance out the rich flavors of the chile verde. Plus, it's easy to make and comes together in just a few minutes!
Cilantro Lime Rice: This fragrant and flavorful rice is the perfect side dish to pair with Guy Fieri's Pork Chile Verde. The bright citrus flavors of the lime and cilantro balance the savory flavors of the chile verde, while the fluffy rice provides a delicious contrast in texture. Plus, it's easy to make and comes together in just a few minutes!
FAQ
Q: What type of chiles are used in this recipe?
A: This recipe uses two dried pasilla chiles, two Anaheim chiles, two poblano peppers, and two jalapeno peppers.
Q: How much garlic is used in this recipe?
A: This recipe calls for four cloves of garlic, minced.
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Fun facts:
Guy Fieri is an American restaurateur, author, game show host, and television personality. He is best known for his television series on the Food Network.
The chile verde recipe is a classic Mexican dish, traditionally made with pork and tomatillos. It is believed to have originated in the state of Sonora, Mexico, and is a popular dish throughout the country.