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RECIPE: Slow-Braised, Shredded Pork in a Mild Chili Verde

Recipe can be amended to use any meat or alternative of your choice.

Hollywood has the Oscars. TV has the Emmys. Broadway has the Tonys. Music has the Grammys. And, the Twin Cities have the Charlies.

At the same time, the event supports the good work being done by Open Arms, a nonprofit meal delivery service that prepares and delivers nutritious meals to people fighting life-threatening diseases. Proceeds from the awards program and after-party go towards Open Arms’ mission.

Tickets for the Charlie Awards Show and after-party are $30 per person. To purchase tickets, call 612-767-3229 or go online at charliesexceptionale.com. Tickets can also be picked up at the Pantages box office.

Slow-Braised, Shredded Pork in a Mild Chili Verde

2 ea        Boneless Pork Butts - Trimmed

2 ea        Yellow Onions – Fine Diced

1 C        Garlic Cloves – Whole

12 ea        Anaheim Chile – Roasted, Skinned, Seeded. 

12 ea        Tomatillos – Charred, Pureed

4 qts        Chicken Stock

4 T        Coriander Seed-Ground

3T        Cinnamon-ground

½ C        Mexican Oregano

TT        S & P

Method: Trim most of the fat from the pork and cut into manageable sized slabs (about 1 ½ pounds.  Season with salt and pepper and sear the pork briefly on a grill.  Set aside to rest.

In a medium, heavy-bottomed pot, sweat the onion and garlic in a small amount of oil until tender. Add spices to onion/garlic mixture and cook about 2 minutes until spices are aromatic. 

Add the pork, stock, chile, tomatillo to the pot or transfer everything to a slow-cooker or instant pot.  

Bring temp to a simmer.  Simmer until the pork shreds easily.  Thoroughly shred the meat. 

Reduce the broth by simmering uncovered. Balance with salt and pepper.

Recipe can be amended to use any meat or alternative of your choice.

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