Leftover Pork Chop Chile Verde
This cooked pork is full of flavor and can be used in a multitude of ways: Serve it with red rice alone, use it as a filling for tacos, enchiladas or tamales.
YIELDS: 16 PORTIONS (4 OUNCE EACH)
This cooked pork is full of flavor and can be used in a multitude of ways:
Serve it with red rice alone, use it as a filling for tacos, enchiladas or tamales
INGREDIENTS:
- Perry’s Famous Pork Chop leftovers, cut into large pieces (keep rib bones)
- 24 oz. (approx. 5) tomatillos, cleaned and cut in half
- 12 garlic cloves, unpeeled
- 2 large jalapeno peppers
- 2 large poblano peppers
- 1 large bunch of cilantro
- 1 red onion, thick sliced
- 2 tbsp. oregano
- 2 cups reduced chicken stock
- 1 tsp. ground cloves
- 2 tbsp. salt
CHILE VERDE SAUCE INSTRUCTIONS
• Line a sheet pan with aluminum foil. Arrange the tomatillos, cut side down, and unpeeled garlic on the tray. Broil until lightly blackened. Remove to cool and reserve.
• Over an open flame, char the jalapeno and poblano peppers on each side. While hot, add to a bowl and cover to steam. When cooled, peel and remove seeds.
• Char the red onion over the open flame on each side and reserve. In a blender puree the broiled tomatillos. Peel garlic.
• Add to the blender peeled garlic, chiles, onion and cilantro. Season with salt and ground cloves.
• Add the reduced chicken stock and the oregano. Blend once more and reserve.
INSTRUCTIONS
- Preheat the oven to 250 degrees.
- In a large heavy pot, add your cut Perry’s Famous Pork Chop leftovers and rib bones.
- Cover the leftover pork chop with the Chile Verde sauce. Bring to a simmer and cover the pot.
- Place in the oven for 2 hours, until the meat is falling apart.
- Add more chicken stock, if necessary, but the goal is to have very tender pork in the end.
