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pork

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Braised Pork Chile Verde recipe

Recipe, Tacos/ Mexican By September 13, 2020 Tags: , , , , No Comments
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Pork Chile Verde

It’s a hearty, comforting Mexican icon. Superb in tacos, burritos, over rice or even just in a damn bowl, Pork Chile Verde is a staple on both sides of the border. Thanks to one of Food & Wine’s Best of the Best cookbooks from years back, I stumbled upon a Rick Bayless version where chunks of pork shoulder are braised slowly in an oven along with tomatillos, cilantro and pickled jalapeños. Despite countless versions of Pork Chile Verde out there, I have yet to steer from this one. And my cookbook has the stains to prove it.

Here is how you make it.

Ingredients

  • 2.5 pounds of pork shoulder, cut into 1.5″ cubes
  • 1 pound tomatillos(husks removed)
  • 3-4 cloves of garlic
  • 3-4 pickled jalapeños, stems removed and seeds removed if you want less heat(def. leave at least half in!)
  • 1/2 cup of cilantro, rinsed and divided
  • 2 cans of Cannellini beans, drained and rinsed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon of salt + more to taste
  • sugar to taste

Essential Equipment

  • Dutch Oven/ Enameled Cast Iron oven
  • Blender or Immersion Blender

Prep/cooking time

  • 15 minutes of prep, cooking time 3.5 hours(3 hours inactive)
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Vietnamese Pork Kabob Recipe

Asian, Recipe By August 20, 2020 Tags: , , , No Comments

A couple years ago I found myself at a street fair and the aroma of grilled kabobs from a Vietnamese food stand caught my attention. Meaty, juicy and flavorful, I asked the vendor what cut of meat he used. The answer was what I suspected but still surprised me: pork shoulder. I walked away determined to figure out how to make this at home.

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Recipe: Al Pastor tacos

Recipe, Tacos/ Mexican By February 6, 2019 Tags: , , , , , , , , , No Comments

The Vitals:
recipe: Al Pastor tacos
difficulty: medium
health rating:healthy
time: 1 hour + marinade time

<scroll down for ingredients and instructions>

As much as I love scouring the country for Cheap Eats, I love grilling at home just as much. My preference is to cook over a “live fire”, which for me is hardwood charcoal. These days I have a backyard, so lighting up a grill is pretty easy but back when I lived in a loft, I had to deal with a shared gas grill. And that is where I learned the importance and power of marinades.

If you have ever had Al Pastor, the Mexican cousin to Shawarma and Gyros, you know it is one of the tastiest taco fillings there is. Now traditionally, like Shawarma and Gyros, the meat is cooked on a vertical rotisserie. Like most of you, I don’t have one of those, so the notion of cooking Al Pastor at home seemed like a smokey daydream. Then Cheap Eats went to Las Vegas and I was taught the method marinating and grilling al pastor. And believe me, this Al Pastor taco recipe is worth trying at home.

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