The totally hoppy flavor of a triple IPA plays nicely against the citrusy taste of fresh tomatillos in this 3x IPA Chile Verde with Pork. This is slow simmered for the most tender pork with a sweet and slightly spicy tomatillo sauce.
Beer Month is well underway now! Today I am teaming up with a wholle lotta other bloggers (10 of us omg Yayyyy!!) to bring you our awesome recipes featuring beer! So be sure to scroll down to see what my friends made!
I'm sharing this killer Triple IPA chili verde featuring Sixpoint's Hi-Res.
I'm sharing this killer Triple IPA chili verde featuring Sixpoint's Hi-Res.
Have you ever tried Hi Res? This triple IPA is making it to one of my favorite Spring beers to drink... So hoppy and floral with a citrusy taste in the end. It's like total spring- fresh cut grass smell to it. Oh and the bees won't be the only thing buzzing since this baby is packing double digit ABV (Alcohol By Volume) action!
Seriously can you think of anything else better to make with this beer than this chili verde! It's spring looking itself being all green like the grass and this beer is all grassy and fresh! It's citrusy and refrshing yet filling at the same time. PERFECT Spring food! It's not too hot too cook and not so warm that you don't wanna eat something warm.
It's like licking the spring grass...
It's like licking the spring grass...
The secret behind chili verde is tomatillos... If you are thinking WTF is a tomatillo: they look like a green tomato but they're encased in a husk. To me they have the taste of lime mingled with tomato and more the texture of a grape. The husk isn't thick, it's just a skin that is loosly encasing the tomatillo. Ohhh and it's just kinda fun to say the word tomatillo... pronounced tom-a-tio. FUN!
Don't be afraid of this new vegetable for this is a new food adventure and food adventures are the best adventures.
This was so amazing, my husband asked me to make it again. Then I remembered it was Greek Easter up in here and now I have a metric shit-ton of food in my fridge!
Lamb, chicken souvlaki, spanakoptia, pastisio, Greek frites and Greek Chopped Salad..... Oh and I made a lamb avgo lemano soup too with the lamb bone. More on that later this week!
Let's get cooking!
What you need
1 tbsp extra virgin olive oil
5 cloves garlic, smashed
1.5 larger onions, diced
1.5 pounds center cut pork loin, cubed
Dash of Adobo seasoning (Goya)
10 tomatillos, diced
2 cups chicken stock
4 oz. green chilis, canned
3 jalapeños, sliced
15.5 oz can of pinto beans, rinsed and drained
15.5 oz can of cannelloni beans, rinsed and drained
1.5 cups of Hi-Res or triple IPA of your choice!
How to make it
1- In a large dutch oven or sauce pot (I don't have a dutch oven either :( ) add your olive oil over medium heat.
2- When oil has heated add in your garlic and onions and cook until they are caramelized. (not super brown fawn baby brown)
3- Add in the cubes of pork meat and brown them a bit. You may want to do this in batches, if you add too much meat at once it will not brown. Add a dash of Adobo seasoning. (This is because the meat releases moisture and that liquid prevents browning)
4- Add in your tomatillos, chicken stock, jalapeños, both cans of beans and the IPA.
5- When it starts to bubble and boil decrease temperature to low and let simmer for about 40 minutes. This makes the meat irresistibly tender.
6- Serve with tortilla strips, lime and sour cream (or sub FF Greek Yogurt) if desired.
Heather of girlichef made Beer Braised Pork Carnitas follow her on Facebook and Pinterest.
Lori of Who Needs a Cape made Beer Mimosa with Raspberries follow her on Facebook and Pinterest.
Ashley of Big Flavors From a Tiny Kitchen made Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce follow her on Facebook and Pinterest.
Debra of Bowl Me Over made Beer Braised Chicken Stew follow her on Facebook and Pinterest.
Stacy of Food Lust People Love made Beer Cheddar Fondue follow her on Facebook and Pinterest.
Lauren of Hall Nesting made Beer Bacon Mac and Cheese follow her on Facebook and Pinterest.
2- When oil has heated add in your garlic and onions and cook until they are caramelized. (not super brown fawn baby brown)
3- Add in the cubes of pork meat and brown them a bit. You may want to do this in batches, if you add too much meat at once it will not brown. Add a dash of Adobo seasoning. (This is because the meat releases moisture and that liquid prevents browning)
4- Add in your tomatillos, chicken stock, jalapeños, both cans of beans and the IPA.
5- When it starts to bubble and boil decrease temperature to low and let simmer for about 40 minutes. This makes the meat irresistibly tender.
6- Serve with tortilla strips, lime and sour cream (or sub FF Greek Yogurt) if desired.
#BeerMonth Participants and MORE Beer recipes!!
Sophia of NY Foodgasm made Triple IPA Chili Verde with Pork follow her on Facebook and Pinterest.Heather of girlichef made Beer Braised Pork Carnitas follow her on Facebook and Pinterest.
Lori of Who Needs a Cape made Beer Mimosa with Raspberries follow her on Facebook and Pinterest.
Ashley of Big Flavors From a Tiny Kitchen made Iron Skillet Chicken + Carrots with Toasted Lager Mustard Sauce follow her on Facebook and Pinterest.
Debra of Bowl Me Over made Beer Braised Chicken Stew follow her on Facebook and Pinterest.
Stacy of Food Lust People Love made Beer Cheddar Fondue follow her on Facebook and Pinterest.
Lauren of Hall Nesting made Beer Bacon Mac and Cheese follow her on Facebook and Pinterest.
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