On day 23, we used more of the leftover pork smoked in our Grapevine & Hickory blend for smokers on day 20 to make delicious Chili Verde with Smoked Pork for dinner.
Chili Verde is a Mexican-inspired stew made with tender chunks of pork and a tangy, spicy green sauce made primarily from tomatillos, green chiles, and spices. The dish has a bright, fresh flavor thanks to ingredients like cilantro, garlic, and lime, which balance the rich meatiness of the pork. And having the pork be SMOKED pork...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!
This delicious meal used up the last of the pork that we made several days ago. With just that one grilling session, we made FOUR incredibly flavorful, very different meals, without complicated, time consuming recipes. This is "leftovers", taken to a whole new level!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
