Recipe Introduction:
Every Chef has a go to dish. A go to dish should be one that you know will be sure to impress your guests or customers. One that you can make in your sleep you know it so well. I guess you could say the Slow-Roasted Chile Verde Pork is that dish for me. I hope you enjoy this recipe. It is full of Latin-Spice and Roasted Flavors.
Note:
Recipe is formatted for four servings.
Ingredients for Chile Verde Pork:
4 Bell Peppers
2 Tablespoons of Olive Oil
1 Tablespoon of Beef Stock
2 Tablespoons of Rice Vinegar
1/4 Cup of Orange Juice
1/2 Cup of Water
1 1/2 to 2 Pounds of Pork Shoulder
Ingredients for Long Grain White Rice:
3 Cups of Long Grain White Rice
5 Cups of Water
1 Tablespoon of Olive Oil
1 Tablespoon of Garlic Salt
1/2 Tablespoon of Black Pepper
Cooking Process for Chile Verde Pork:
1. Pre-Heat Oven to 400 Degrees
2. Cut the Pork Shoulder into several large chunks
3. Combine Pork Shoulder Beef Stock, Rice Vinegar, Water, and Orange Juice
4. Cover with Foil
5. Let the Pork Cook for 3-4 hours in the oven until pull apart Tender
6. Julienne all 4 Peppers
7. On a Sheet Pan coat with olive oil
8. Roast in the Oven for 10-15 Minutes or until Charred
9. Puree or Blend Roasted Peppers with 1/4 cup of water
10. Set Aside
11. Once Pork is ready combine the Pork and Juices in a large sauce pan
12. On Medium High Heat combine the roasted Peppers in the sauce pan and let simmer for 30 minutes until all ingredients are tender and combined.
13. Serve and Enjoy
Cooking Process for Long Grain White Rice:
1. Combine Rice, Water and Olive Oil in a deep Roasting Pan'
2. Cover with Foil
3. Cook at 400 degrees for 30 minutes
4. Fluff the rice and serve
Every Chef has a go to dish. A go to dish should be one that you know will be sure to impress your guests or customers. One that you can make in your sleep you know it so well. I guess you could say the Slow-Roasted Chile Verde Pork is that dish for me. I hope you enjoy this recipe. It is full of Latin-Spice and Roasted Flavors.
Note:
Recipe is formatted for four servings.
Ingredients for Chile Verde Pork:
4 Bell Peppers
2 Tablespoons of Olive Oil
1 Tablespoon of Beef Stock
2 Tablespoons of Rice Vinegar
1/4 Cup of Orange Juice
1/2 Cup of Water
1 1/2 to 2 Pounds of Pork Shoulder
Ingredients for Long Grain White Rice:
3 Cups of Long Grain White Rice
5 Cups of Water
1 Tablespoon of Olive Oil
1 Tablespoon of Garlic Salt
1/2 Tablespoon of Black Pepper
Cooking Process for Chile Verde Pork:
1. Pre-Heat Oven to 400 Degrees
2. Cut the Pork Shoulder into several large chunks
3. Combine Pork Shoulder Beef Stock, Rice Vinegar, Water, and Orange Juice
4. Cover with Foil
5. Let the Pork Cook for 3-4 hours in the oven until pull apart Tender
6. Julienne all 4 Peppers
7. On a Sheet Pan coat with olive oil
8. Roast in the Oven for 10-15 Minutes or until Charred
9. Puree or Blend Roasted Peppers with 1/4 cup of water
10. Set Aside
11. Once Pork is ready combine the Pork and Juices in a large sauce pan
12. On Medium High Heat combine the roasted Peppers in the sauce pan and let simmer for 30 minutes until all ingredients are tender and combined.
13. Serve and Enjoy
Cooking Process for Long Grain White Rice:
1. Combine Rice, Water and Olive Oil in a deep Roasting Pan'
2. Cover with Foil
3. Cook at 400 degrees for 30 minutes
4. Fluff the rice and serve