Disclaimer: I was compensated by El Yucateco for the time spent on this post. The recipe is my own, along with all opinions expressed.
Summer camping trips are an ideal time to dutch oven cook for your friends and family. Nothing beats sitting around the campfire together, especially when the aromas of a slow cooked meal are there to stoke your appetite.
El Yucateco has been a staple of my fridge since I was young, so I was ecstatic when they asked me to share a recipe to help them celebrate their 50th anniversary.
I have been cooking this mouthwatering, hearty chile verde on the campfire for years. Until now, I had never thought to write it down! This project gave me a terrific excuse to head up to the mountains for a weekend with my wife, 5-month old baby girl, and dog to record my recipe.
Scroll down to view the ingredients, instructions, etc.
Tomatillos, poblano peppers, and smoky habanero hot sauce give this chile verde a bold flavor with just the right amount of heat. It is the perfect way to fuel a fun day outside and works well as breakfast, lunch, or dinner.
- 2 tbsp cooking oil
- 2 onions diced
- 2 cloves garlic minced
- 4 poblano peppers diced
- 2 lbs tomatillos husked and quartered
- 2 lbs boneless pork shoulder cubed
- 2 tbsp El Yucateco Black Label Reserve Hot Sauce
- 4 oz pale ale beer
- fresh cilantro, lime, avocado, orange
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Prepare a few dozen charcoal briquettes for cooking, or use the still-burning coals from a small fire.
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Set dutch oven on hot coals and add cooking oil. Dice onions and mince garlic, then add them to dutch oven once oil is hot.
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Dice poblano pepper, husk and quarter tomatillos, then set aside. Stir onions and garlic periodically. Once they are softened, add poblano peppers.
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Cube pork shoulder and add to dutch oven to caramelize.
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Add El Yucateco to dutch oven, then stir. Let cook for a few minutes then add pale ale beer (we used a local brew – Four Peaks Pitchfork Pale Ale). Stir again.
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Add tomatillos to dutch oven and stir everything well. Put lid on dutch oven and scoop about a dozen coals onto lid. Cook for 3 hours, stirring occasionally. Try to maintain relatively low to medium heat.
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Remove dutch oven from coals and serve with fresh cilantro, lime, sliced avocado, flour tortilla, and sliced orange.
Tip: Flip dutch oven lid upside down and warm tortillas on it while it is still hot.
Equipment Used
- Dutch oven
- Lid lifter
- Sharp knife and cutting board
- Spatula
- Axe to chop wood
- Chimney starter (optional)
- Plates and utensils
Tip: How about dessert? Who’s up for some Blueberry cobbler?
