WINE & FOOD AFFAIR RECIPES

Main Dish

Soda Rockin' Pork Chile Verde

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448
sodarockwinery.com

  • RECIPE YEAR: 2013
  • RECIPE BY: Matt Paille, Epicurean Escape Catering
  • YIELD: Serves 12
  • PAIRS WELL WITH: Soda Rock Primitivo

This is a dish that our winemaker - and my mother, Diane - made for our family after I graduated from university. I had been a vegetarian for four years, and this was the first meal to entice me back into the world of carnivorism. It has become a family favorite, and a recipe requested by friends far and wide. - Victoria Wilson

Ingredients:
  • 1/2 cup extra-virgin olive oil, plus more as needed
  • 5 cups chopped onions
  • 10 garlic cloves, minced
  • 5 jalapeño chiles, diced
  • 5 pounds pork shoulder, cut into cubes
  • 2 cups Soda Rock Chardonnay
  • 4 cups chicken stock
  • 15 mild Anaheim peppers
  • 25 tomatillos, papery skins removed
  • 2 garlic cloves, minced
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon ground cumin
  • 1 tablespoon fresh or dried oregano
  • 1 tablespoon ground coriander
  • 2 teaspoons salt
  • Steamed rice for serving

Directions:

Preheat the oven to 350°F.

In a medium saucepan over medium heat, warm the olive oil. Add the onions, garlic and jalapeños and cook, stirring occasionally, until the onions are tender, about 5 minutes. Remove from the heat.

Coat the bottom of a large, heavy pot with olive oil and place the pork in the pot. Set over medium heat and sear until the meat is browned on all sides. Add the wine and cook until the liquid is reduced by half. Add the stock and the onion mixture, reduce the heat to low and simmer the mixture.

Place the Anaheim peppers and tomatillos on a baking sheet and coat them with olive oil. Transfer to the oven and roast until the peppers are slightly charred and the tomatillos are soft, about 20 minutes. Remove from the oven. Place the peppers in a plastic bag and let steam for 5 minutes.

Peel and seed the peppers. In a food processor, combine the peppers and tomatillos and blend until pureed. Stir the puree into the simmering pork mixture and continue simmering over low heat.

In a small bowl, stir together the garlic, black pepper, cumin, oregano, coriander and salt and add to the pork mixture. Stir well and simmer over medium-low heat until the pork is fork-tender, 1 1/2 to 2 hours. 

Serve the chile verde over rice.

Soda Rock Winery

8015 Highway 128
Healdsburg, CA 95448
sodarockwinery.com