On day 23, we used more of the leftover pork smoked in the Grapevine & Hickory blend (day 20) to make delicious Chili Verde with Smoked Pork for dinner. If you haven't had chili verde with SMOKED pork, you have to try it. It takes an already delicious dish to the next level!
Chef's Tip: Don't cook your pork and the chili verde sauce together until the very end. You don't want your flavors to mingle too strongly. You want to taste the pork and then taste the sauce. We recommend you cook the sauce in one pan and heat up the pork in another, only mixing them together at the end.
We paired it with some Mexican rice, some fresh tomatoes, and a little white wine. Yum!
Chef's Tip: Just before eating, add a sprinkling of cojita cheese. It's delicious and great for presentation!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
