Deliciousness with Pork Chile Verde

A very long time ago, one of my sisters sent me a recipe for a green pork "enchilada sauce." It was supposed to be something like the green canned enchilada sauce, which was never available in the eastern states. I had eaten something with that kind of sauce, so I knew I liked it. And I really, truly, meant to make the recipe. 

Somehow, as with far too many things - it just never happened.

Pork Chile Verde

Then, possibly within the last year, I found something that sparked my interest in that type of recipe. Again. Plus, soon after we moved to AZ, we ate at a little local Mexican restaurant and I ordered the pork chile verde over rice, and of course the ubiquitous refried pinto beans. It was delicious. I figured if I ever got around to making this, mine might be a big hit. I had the flavors all set in my head. They had just never yet made it into existence.

A couple of months ago, I bought two huge pork shoulder roasts. Not sure why, as I rarely buy something that big. There are only two of us in the household, after all. But I got one out and cooked it very slowly till it all fell apart and then proceeded to clean all the meat out, tossing excess fat and bones. Once I finished with all that, I chopped the meat. Half of it, I set aside to use. The other half went in the freezer for another time. That first half was used to make Pork Barbecue for sandwiches - one of my favorite things ever.

The frozen portion I got out from the freezer the other day and decided that it was finally time for some Pork Chile Verde. I had the meat all set. I had some Tomatillo Sauce already made in the fridge (it is SO good as a dip alone, as a dip mixed with guacamole, over eggs for breakfast, and multitudes of other uses). The basic necessities were all ready. To make the sauce for the meat was a snap.

In that sense, I do advise making life easier by first having the meat all prepped ahead of time. If you don't care for taking time to make your own Tomatillo Sauce, then buy your favorite brand of a Tomatillo Salsa and use that, though in general, the spicy heat factor is quite high in those.

Pork Chile Verde

Serves 8 or more

Pork Chile Verde

1 pound cooked, chopped pork shoulder roast

1 large onion, chopped

2 tablespoons olive oil

4 cloves garlic, minced finely

1 - 1½ tablespoons fresh thyme leaves (no stems)

12 ounces canned green chilies (three 4-ounce tins)

16 ounces Tomatillo Sauce/Salsa

4 cups beef or chicken stock, unsalted

1 teaspoon dried oregano or 2 tablespoons fresh leaves, minced

½ teaspoon salt, or as needed

½ teaspoon black pepper

¼ teaspoon ground allspice

1 - 2 tablespoons fresh lime juice

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THICKENING

1 cup water

½ cup corn tortilla flour (Maseca, Torti-ya)

2 tablespoons all-purpose flour

In a large pot, heat the olive oil and add the onions. Saute the onions until they are turning golden, then add in the garlic and fresh thyme leaves and continue to saute for a few more minutes, to cook out the raw garlic taste. Add in the next 8 ingredients and then the chopped/shredded pork. Stir well and bring to boil.

In a smaller bowl or large measuring cup, stir the water and tortilla flour together until there are no lumps, then whisk in the flour briskly to leave a lump-free slurry. Pour this into the pot and stir until the mixture thickens slightly. Continue cooking over lowest heat for at least 10 more minutes. 

Serve with rice and refried beans, or over enchiladas, over omelets. Use your imagination. This is really wonderfully flavored.

My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.

Lots and Lots of Pork

If you like pork, in all its glorious forms, then this savory Four Pork Pie is going to be just what you want to try.

Four Pork Pie in Hot Water Pastry Crust

Yes, it does take a bit of time to prepare and assemble, and quite a long while in the oven, but this is a spectacular event of a dinner. Or, it is just as good cold, or lukewarm, can easily be taken with, whether on a picnic (though no picnics for a long while in our climes), or sliced for a lunch to go with you, or whatever takes your fancy. It is large, so there will be leftovers, unless you have a large family or a few guests.

This one is made in the same manner as my Beef and Pork Pie in Hot Water Pastry, though not packed into layers inside. It will hold together enough to slice when just made, but if you really want to see a lovely slice, wait to cut it chilled, the next day.

Four Pork Pie in Hot Water Pastry Crust, Day 1 (just baked) and Day 2 (after cooling)

Cutting into the pie, still warm from the oven, made slices that were unable to stand upright. The fillings hold together well enough to place a slice on a plate, but not until the pie has chilled can it actually show the fillings in all their beauty, and stand upright with pride. The flavors are fabulous, either way. It's only a matter of choice.

Have the Filling Pre-Prepared

When making this pie, or any of these types of pie with a Hot Water Pastry Crust, the fillings must be all ready, before starting the pastry. This is because Hot Water Pastry is best worked while it is hot, and if you line your pan with the bottom pastry and do not have the filling ready to go in, then working with the top crust afterwards becomes far more difficult. Hot Water Pastry does not act at all like regular pie pastry crusts. It is quite warm and very soft, but with a slightly spongy feel. It does not lend itself to rolling out large and lifting to the pan as with a regular crust. It is (to me) much simpler to work the pastry up the pan once it is inside the pan. As the pastry cools, it becomes more difficult to work with, tending to tear more easily and stick together less well. Trust me; have your fillings already assembled.

Hot Water Crust Pastry, a la Paul Hollywood

The recipe for the Hot Water Pastry Crust, taken straight from watching The Great British Baking Show, consists of placing 150g lard and 200ml water into a saucepan and heating just to a simmer, when the lard will have melted. Granted, you do need a scale for this, though many measuring cups have milliliters marked on them. In a bowl, combine 450 grams (1 pound) of all-purpose flour and 100 grams of bread flour and rub in or cut in 75 grams of butter (⅓ cup). Once the lard and water are hot and melted, pour this into the flour mixture and mix with a spoon (it will be very hot at first) until most of the flour has been mixed in, then use hands (being careful not to get burned) to bring it all together in a somewhat spongy feeling ball. Use the pastry immediately.

A Part of the Filling You May Not Have on Hand

Hot Pepper Mustard Relish

I happened to have some of my Hot Pepper Mustard Relish on hand. I just love this stuff. It's so delicious, it could be eaten as a dip, though it is fantastic on sandwiches and so much more. Since it is so delicious, and a little sweet and a little savory, I felt it would be a match made in heaven for pork. I used a fair amount of it, slathering it over layers of the filling as it went into the crust. I used about ¾ cup of the relish, ¼-cup at a time over three layers. If you do not have this relish on hand, you can just skip it. OR, possibly a substitute could be a mix of honey mustard with sweet pickle relish. To my mind, these flavors would also work. Just as an FYI.

Four Pork Pie in Hot Water Pastry Crust

Fills one 9-inch Spring-form Pan 

Four Pork Pie in Hot Water Pastry

Hot Water Crust Pastry (above)
8-ounces leftover pork roast, rough-chopped
8-ounces diced ham
20-ounces bulk pork sausage, fried
5-ounces bacon, cut in ¼-inch bits, fried
1 large onion, chopped, fried golden
4 cloves garlic, minced
1 medium sweet potato, peeled, cooked, chopped
1 chunk butternut squash (same weight as the sweet potato), cooked, chopped
3 tablespoons minced fresh sage
1 tablespoon minced fresh rosemary leaves
2 large kale leaves, stems discarded, in chiffonade
3 pickled walnuts, chopped, optional
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¾ cup Hot Pepper Mustard Relish, optional
1 egg plus 1 tablespoon water, whisked together for egg wash

Have ready a 9-inch spring-form pan.

Prepare all the meats, saute the onion and when nearly golden add the garlic for a few minutes more. Have the squash and sweet potato cooked in salted water and chopped coarsely. Place all these ingredients into a large mixing bowl. Add in the sage, rosemary and kale, along with the pickled walnuts, if available. Toss the mixture together to evenly distribute all the ingredients. Set aside.

Prepare the Hot Water Pastry as above noted. Use ⅔ of the pastry to press into and up the sides of the spring-form pan, ensuring there is an overhang. Work as quickly as possible, as it is easiest while warm, but make sure to patch any holes that may form. Press a third of the filling into the pastry lined pan, making sure it gets into the corners and edges. Spread about ¼-cup of the Hot Pepper Mustard Relish over this layer. Or use the suggested mix of Honey Mustard and sweet pickle relish or omit this step. Add another third of the filling mixture, pressing down evenly over the first layer, and well into the sides. Spread another ¼-cup of the Hot Pepper Mustard Relish over this layer (or one of the options). Press in the remaining filling evenly and spread with the last ¼-cup of the Hot Pepper Mustard Relish, or one of the options. 

Roll out the remaining ⅓ of the Pastry, large enough to hang over the edges of the pan. Brush just the top rim edge of the bottom crust with egg wash, then set the rolled pastry atop the pie, pressing the rim to seal the edges together. Trim away the overhang dough and set it aside to make decorative leaves or other forms  for the pie. Crimp the edges of the crust all around the pan, then make sure the crimped edges are all inside the pan, as later after partway through baking, the spring-form rim will be removed. If the crimped edge covers the top rim of the pan, the sides of the pan will not be easy to remove.

Cut a ½-inch hole in the center of the top crust. Roll out and cut decorative pieces for the top of the pie. Set them in place, then set the pan on a rimmed baking sheet into a preheated 350 degree oven. Bake the pie for about 70 to 75 minutes, and nicely golden. Remove from oven and increase oven temperature to 375 degrees. At this point, the pie should be strong enough to remove the spring-form rim. Unlatch and carefully remove the rim and set aside. Brush all over the top and sides of the pastry thoroughly with the egg wash. Place back into the oven for 10 minutes, then remove once more to apply a second coat of egg wash, then return to oven for 10 more minutes.

Allow the pie to cool for at least 30 minutes before slicing, or if time permits, cool completely. Refrigerate if you prefer to serve it chilled the following day.



My passion is teaching people how to create a harmony of flavors with their cooking, and passing along my love and joy of food, both simple or exotic, plain or fancy. I continue my journey in ethnic and domestic cuisines, continuing my journey to explore diverse culinary experiences and hopefully to start you on a journey of your own. Join me also at A Harmony of Flavors on Facebook, and Pinterest.