RAPIDO PORK CHILE VERDE

Rapido Pork Chile Verde image

Provided by Guy Fieri

Time 1h45m

Yield 8 servings

Number Of Ingredients 22

Previous Next

2 dried pasilla chiles, stems removed
3/4 cup warm water
3 pounds boneless pork butt, cut into 1 1/2-inch cubes, trimmed of fat
Kosher salt and freshly ground black pepper
2 Anaheim chiles, seeded and diced
2 poblano peppers, seeded and diced
1 large sweet onion, diced
6 cloves garlic, minced
1 quart low-sodium chicken stock
1/2 cup white wine
3 tablespoons white vinegar
2 cups water
2 tablespoons ground cumin
2 tablespoons dried oregano
1 bay leaf
2 pounds tomatillos, husks removed
1/3 cup masa harina
Lime, sliced, for garnish
Freshly chopped cilantro, for garnish
Crispy tortilla strips, for garnish
Cotija cheese, for garnish
Begin by rehydrating the pasilla chiles. Pour the warm water over the chiles in a small saucepan and let sit for 20 minutes.

Steps:

Sprinkle the pork with salt and pepper. Add the pork to a large pressure cooker over high heat and cook until browned on all sides, about 8 minutes. Remove the pork and add the Anaheim and poblano peppers, onions and garlic. Saute until translucent, and then return the pork back to the pot. Mix thoroughly, and then deglaze with the chicken stock, white wine and vinegar. Reduce for 5 minutes, and then add the water, cumin, oregano, bay leaf, 1 tablespoon salt and 1 tablespoon pepper.
Grill the husked tomatillos over an open flame (or under a broiler) until lightly charred all over - this will give the finished chile a rich, smoky flavor. Set aside to cool, and then roughly chop and add to the pressure cooker. Tear up the hydrated pasilla chiles and add to the pressure cooker, along with the water used to rehydrate them.
Place a lid on the pressure cooker and cook for 30 minutes. When done, release the pressure, remove the lid and thicken the mixture by whisking in the masa harina. Finish with a squeeze of fresh lime juice. Serve in bowls and garnish with fresh cilantro, crispy tortilla strips and cotija cheese.