Appetizers
Susie's Chile Verde
Selby Winery
215 Center Street
Healdsburg, CA 95448
selbywinery.com
- RECIPE YEAR: 2017
- RECIPE BY: Michael De Loach
- YIELD: Serves 6
- PAIRS WELL WITH: Selby 2015 Dry Creek Valley Zinfandel, Otto's Blend
Enjoy this spicy wine country version of a classic dish from New Mexico with the debut of our 2015 Selby Dry Creek Valley Zinfandel, Otto's Blend!
Ingredients:
- 1/2 cup corn oil
- 3 to 4 pounds pork shoulder, cut into 1/2- to 3/4-inch chunks
- 1 cup masa
- 10 to 12 tomatillos, husked and chopped
- 1 large onion, chopped
- 5 or 6 chiles (Anaheim or Hatch), seeded and chopped
- 1 jalapeño (mild) or serrano (hot) chile, seeded and chopped
- 5 or 6 garlic cloves, chopped
- 1 cup Selby Sauvignon Blanc
- 1 1/2 cups chicken broth
- 1 cup chopped fresh cilantro
- 1 teaspoon salt
- 2 teaspoons freshly ground white pepper
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon allspice
- 1/4 teaspoon ground caraway seeds
- Tortillas for serving
Directions:
Preheat the oven to 375°F. In a Dutch oven or other large, heavy pot over medium-high heat, warm the corn oil until very hot. Dredge the pork in the masa, add the pork to the pot and cook, turning as needed, until browned on all sides. Transfer the pork to a plate, leaving the oil in the pot. Discard any remaining masa. Add the tomatillos, onion, chiles and garlic to the pot and cook, stirring occasionally, until the onion is translucent. Add the wine and cook, stirring to scrape up any browned bits. Add the pork to the pot along with the broth, 3/4 cup of the cilantro, salt, white pepper, cumin, oregano, allspice and caraway seeds and bring to a boil. Cover the pot, transfer to the oven and cook until the pork is tender and beginning to fall apart, 2 to 3 hours. Garnish the chile verde with the remaining 1/4 cup cilantro and serve with tortillas.
