Dutch Oven Pork Chile Verde
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.
Ingredients
- 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
Sides
- fresh cilantro, lime, avocado, orange
Instructions
-
Prepare a few dozen charcoal briquettes for cooking, or use the still-burning coals from a small fire.
-
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.
-
Dice poblano pepper, husk and quarter tomatillos, then set aside. Stir onions and garlic periodically. Once they are softened, add poblano peppers.
-
Cube pork shoulder and add to dutch oven to caramelize.
-
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.
-
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.
-
Remove dutch oven from coals and serve with fresh cilantro, lime, sliced avocado, flour tortilla, and sliced orange.
Recipe Notes
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