Achiote Chile Verde - Cinco de Mayo Feast
Chef Justin and Adam
6
25 minutes
2 hours
Latin/South American
Main Course
Rich, slow-simmered pork verde with crispy edges and a tangy tomatillo broth β this Achiote Chile Verde is the kind of centerpiece dish that makes any gathering feel like a real occasion. Spiceology Achiote Blend brings earthy warmth and color to a vibrant yellow rice that ties the whole feast together. Build your bowl, add a swirl of Mexican sour cream, and let the spread do the talking.
Ingredients
- 3 yellow onions, diced
- 4 poblano peppers, diced
- 1 bunch cilantro, chopped
- 1 jalapeΓ±o, diced
- 48 oz crushed tomatillo
- 1 Β½ qt chicken broth
- 3 lbs pork shoulder
- Β½ cup +2 tablespoons corn starch
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Garlic Granules
- 2 tablespoons Green Chile
- 2 tablespoons kosher salt
- ΒΌ cup vegetable oil
- 1 cup rice
- ΒΌ cup Spiceology Achiote Blend
- Β½ cup Mexican Sour Cream
Directions
Cut pork into 1-1 Β½ inch cubes. Toss with cumin, coriander, garlic, chile powder, salt, corn starch, and oil.
Spread out evenly and cook at 450-500Β° F for 15 minutes until you have a nice crispy coating on the pork.
- In 8 qt stockpot, saute chopped onion, poblanos, jalapeno, and cilantro in oil on medium-high heat for at least 5 minutes until cooked through and browned.
Add chicken broth and tomatillos and bring it to a boil. Reduce to a simmer, add pork, and cook for 1-1 Β½ hours until pork is very tender.
Mix 2 tablespoons cornstarch and ΒΌ cup water and add. Bring back to a boil and you are done.
Part 2 Instructions:
While you are cooking the verde, in a rice cooker add rice, 2 cups water, and achiote, cook as directed.
Once verde and rice are done, serve verde in a bowl with a scoop of rice, Mexican sour cream, and cilantro, you can also serve with warm tortillas.
Recipe Products
Blend
Achiote Blend
Key Ingredients
Garlic Powder, Turmeric Root Powder, Cumin, Monosodium Glutamate, Annatto
