Puerco con Verdolaga
Puerco con Verdolaga is a delicious Mexican style pork stew, braised in a malt forward Double Barrel Ale, mixed with a salsa verde, fresh greens and served with flour tortillas.
Servings Prep Time
6 – 8serving 10minute
Cook Time
1 1/2hour
Servings Prep Time
6 – 8serving 10minute
Cook Time
1 1/2hour
Ingredients
Pork Stew Ingredients:
Salsa Verde Ingredients:
Greens Ingredients:
Instructions
Pork Stew Directions:
  1. Place the cubed pork stew meat into a bowl; toss with the salt and hot sauce and let sit for 5 – 10 minutes to marinate. Place a large pot or Dutch oven over medium-high heat and add the lard or oil. Brown the pork on all sides, being careful not to crowd the meat (split in batches if necessary), cooking about 6 – 8 minutes. Add the prepared onion, garlic and avocado leaves, mixing into the fat and sautéing the vegetables for 2 – 3 minutes.
  2. Deglaze with the English Pale Ale, then add the remaining water. Bring the mixture to a boil and turn the heat to low, letting the meat simmer until tender, about 1 1/2 – 2 hours. Alternatively, the pot can be placed into a 300°F | 149°C preheated oven, uncovered, allowing the meat to braise and become tender. While the pork is cooking, prepare the greens and make the salsa verde.
Salsa Verde Ingredients:
  1. Begin the salsa verde by soaking the tomatillos in a bowl filled with water for about 10 minutes. This will help loosen the husk/skin and wash off any sticky residue coating the skin of the fruit. Peel the husks off (discarding)
  2. Add the prepared tomatillos to a medium-size pot. Add the peeled and quartered onion, garlic cloves, jalapeño peppers (more or less, depending on the heat level of the peppers and your tolerance for spice. The seeds and ribs can be removed from the inside of the chili peppers to decrease the heat level), pasilla or poblano pepper, oregano and salt, and cover with the water. Place the pot over medium heat and bring the mixture to a simmer for about 20 – 25 minutes. The salsa is done when the tomatillos are tender. Remove the salsa from the heat and let cool for 5 minutes. Then transfer the mixture to a blender and purée until smooth. Set aside.
To Finish the Dish:
  1. Once the pork is tender but still holds its shape, add the salsa verde mixture to the pork mixture, along with (the Greens Ingredients) Swiss chard, kale or other hardy green, cilantro and spinach to the pot. Lightly season the stew with more salt and simmer for another 10 – 15 minutes, allowing the greens to cook and the flavors to meld together. Serve in soup bowls, garnish with cilantro, alongsideh warm flour tortillas and sliced avocado on the side to roll up and dip into the stew.
Recipe Notes

Puerco-con-Verdolaga-6-96

Puerco con Verdolaga Recipe Variations:

If you don’t have a access to a Double Barrel Ale, and still want to re-create that wood | fire flavor into this soup | stew, cube the pork as directed. Then place the meat into a smoker and set the temperature between 150°F | 66°C – 250°F | 121°C. Smoke the meat until it reaches an internal temperature of 110°F | 43°C. Remove the meat from the smoker and continue with the recipe, browning the meat. Using a smoked beer, such as a Rauchbier will also add some of those wood fire flavors to the final recipe.

 

 

Beer Pairing Suggestions:

With each bite of this soup, the spicy heat level rises, adding complexity and depth.  To balance out the chilies, pair a Vienna Lager or Märzen | Oktoberfest will bring a malty caramel sweetness, to count act the capsaicin compound, responsible for their heat, found in the chilies.  To contrast to the flavors in the soup, a Schwarzbier will had a nice counter balance to the tart tomatilloes acid with a very light roast but no real astringency that a porter or stout would bring to the pairing.  To achieve a complimentary pairing, try pouring a Chipotle or other Chili Ale.  A different approach to play with the spicy component is to pair with a beer using a high proportion of malted rye.  These Rye beers can very with the style of the brew, the attributing IBU’s associated with that style and how the hops play into the pairing.

 

More Beer Soup Recipes:

Cream (Ale of Curried Parsnip Soup
“Cream” (Ale) of Curried Parsnip Soup
Oktoberfest Recipes
Kartoffel Suppe (Potato Soup)
Home Brew Chef Sean Z. Paxton
King Aurthur Stone Soup
Puerco con Verdolaga
Puerco con Verdolaga
Thai Pumpkin Coconut Holiday Ale Soup
Thai Inspired Pumpkin Coconut Holiday Ale Soup
Thai Yellow Curry Duvel Soup
Vietnamese Pho | Cooking with Beer
Vietnamese Pho | Beer Pho
Waterzooi

 

More Mexican Beer Cuisine Recipes:

Apricot | Orange | Ginger | IPA Paletas
Avocado Cilantro IPA Aioli
Cascade Hop Flan with 2 Row Malted Caramel Sauce - Banquet Scale
Chilaquiles Rojos
Chocolate Ancho Rub
Chocolate Ancho Rub
Chorizo Onion Amber Ale Filling for Torta Sandwiches
Chorizo Pumpkin Seed Stuffing-Filled Pasillas Peppers
Coconut Porter Paletas With Cocoa Nibs and Toasted Coconut
Duck Mole Carnitas
Duck Mole Carnitas
Four Ale Nachos
Four Ale Nachos
Imperial Stout Mole Gravy
IPA Mango and Chili Paletas
Kale Mushroom Oregano Amber Ale Torta Filling
Malt Pickled Red Onions
Margaritas for a Crowd
Mexican Style Spice Rub for Turkey | Chicken
Mexican-Style Beer Stewed Chicken
Mole Aioli
Mole Burger
Mole Burger
Mole Infused Sour Cream
Mole Taco Meat
Mole Taco Meat
Nachos with Mexican Style Beer Stewed Chicken
Nor Cal Mole Marinade
Oaxacan Secret Sauce
Oaxacan-Style Beer Brine Turkey
Pambazo de Papas con Chorizo
Pambazo de Papas con Chorizo
Pambazo Especial de Pollo
Pambazo Especial de Pollo
Pork Chocolate Milk Stout Mole Chili
Puerco con Verdolaga
Puerco con Verdolaga
Quesadillas filled with Mexican Style Beer Stewed Shredded Chicken
Ranchero Style Pinto Beans
Rodenbach Grand Cru and Cherry Paletas
Home Brew Chef Sean Z. Paxton
Smoked Märzen Refried Black Beans
Sopes filled with Mexican Style Beer Stewed Chicken and Malt Pickled Red Onions
South of the Border Style Beer Brined Turkey
Spicy Mole Honey
Walnut Brown Ale Sauce

Executive Chef: Sean Z. Paxton

Copyright Home Brew Chef.www.homebrewchef.com
(Visited 262 times, 1 visits today)