Pork
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Smoked Chile Verde Tostadas
Prep
cook
total
Ingredients
- 6–7 lb whole boneless pork shoulder, cut into 2-inch cubes
- Spanglish Asadero Chile Verde Seasoning
Chile Verde sauce
- 3 lb tomatillos, husked
- 3 poblano peppers
- 3 Anaheim chiles
- 2 jalapeños
- 1 large white onion, halved
- 1 head garlic
- Olive oil
- Spanglish Asadero Chile Verde Seasoning
- 1 large bunch cilantro
- Juice of 4 limes
Pickled Red Onions
- 1 large red onion, thin sliced
- ¾ cup apple cider vinegar
- ¾ cup hot water
- 1½ tsp sugar
- 1½ tsp salt
To serve
- Corn tortillas (for frying)
- Cotija cheese
- Fresh cilantro
- Lime wedges
Chili Verde
Directions
- Season pork cubes generously with chile verde seasoning. Smoke at 250°F until 160–165°F internal, about 3 hours.
- Grill tomatillos, poblanos, Anaheim, jalapeños, onion and garlic until charred. Transfer to a covered bowl to steam, then peel peppers to remove char.
- Blend veggies with olive oil, cilantro, lime juice and more chile verde seasoning until smooth. Taste and adjust.
- Add smoked pork to a large Dutch oven, pour in chile verde sauce and cook at 275°F until fork-tender, 2–3 hours.
- Pour hot vinegar, water, sugar and salt over onions. Cool, then rest in the fridge 20–30 minutes or overnight.
- Fry corn tortillas until golden and crispy. Drain.
- Plate: tostada, chile verde, pickled red onions, cotija, cilantro and lime wedges.
