WINE & FOOD AFFAIR RECIPES

Main Dish

Bridget's Chile Verde

Amphora Winery

4791 Dry Creek Road #6
Healdsburg, CA 95448
amphorawines.com

Bridget has been serving this warm and gently spicy dish to family and friends for years. When asked her secret for such a delicious treat, Bridget will only say "It's all about the braising". We hope you enjoy it as much as we all do!

Spice Rub

Ingredients:
  • 2 teaspoons Oregano
  • 1 1/2 teaspoons Ground Coriander
  • 1 1/2 teaspoons Ground Cumin
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Ground Cinnamon
Directions:
In small bowl, combine the oregano, coriander, cumin, cayenne and cinnamon. Set aside.

Pork preparation and marinade

Ingredients:
  • 3 pounds pork shoulder or butt
Directions:
Trim excess fat from pork. Cut into 1 1/2 to 2 inch cubes. Place cubed pork into a large non-aluminum container and rub with the spice mixture. Cover and marinate overnight in the refrigerator or for 1 to 2 hours at room temperature.

Cooking instructions

Ingredients:
  • 4 tablespoons Vegetable Oil or Lard, or more as needed
  • Salt
  • Pepper
  • 2 Medium Yellow Onions, chopped
  • 4 cloves Garlic minced
  • 1 7 ounce can Whole or Roasted Diced Green Chiles
  • 1 14 ounce can Plum or Fire-Roasted Tomatoes
  • 2 10 ounce cans Mexican Green Tomatillos drained
  • 1/4 cup Fresh Coriander (Cilantro) chopped (plus some for garnish)
  • 1 cup Meat or Poultry Stock
  • 1 cup Amphora GSM Red Wine (or other red wine) (optional)
  • 1 to 2 tablespoons Red or White Wine Vinegar (optional)
  • 6 tablespoons Sour Cream (optional, for garnish)
  • 1 Avocado (optional, sliced for garnish)

Directions:

Heat 2 tablespoons of the oil in a large sauté pan over high heat. Add the marinated pork in batches, sprinkling with salt and pepper. Cook until brown, adding oil as needed, 8 to 10 minutes per batch. Set aside the braised meat.

In stew pot or Dutch oven, heat 2 tablespoons oil over medium heat and add the onions. Sauté the onions until softened, about 10 minutes. Add the garlic and sauté for 2 minutes longer. Add the braised pork to the onion mixture.

In a blender or food processer, puree the green chiles, tomatoes, tomatillos and fresh coriander. Stir this puree, the meat stock, wine and vinegar into the pan with the pork and onions. Bring the mixture to a gentle boil. Reduce heat to low, and cover the pot. Simmer until the pork is tender, 1-1/2 to 2 hours.

Serve warm in a bowl over rice. Garnish with avocado, sour cream and chopped coriander. Enjoy!