Chile Verde y Elote con Fresh Lime Margaritas

Mexican cooking is in my blood because I’m a quarter Mexican. I come by it honestly. Mexican cooking is in my husband’s blood because he’s OBSESSED with Mexican food. And quite honestly, would prepare, cook and eat Mexican food for every meal. Especially this Chile Verde. This dish started humbly for us – a cubed up Boston Butt thrown in the crockpot with Herdez Salsa Verde dumped on top, cooked low and slow for hours until it was time for dinner. That way still works – but we’ve taken it up a notch (isn’t that what Emeril recommends?) and by notch, we mean – this is the grown up dish we’ve been longing for. We’re seasoning, flouring and browning that meat up in our kitchen now. We’re using a special Green Chile seasoning by Williams Sonoma. We’re still using the Herdez Salsa Verde (because ONE day we’ll make our own but why mess with perfection in the meantime?) and we’re still cooking it low and slow – but in a new home- a dutch oven. You won’t go out for Mexican food after making this, I swear. When you realize you can do it better in your own kitchen?? LIFE. CHANGER. Let’s not forget – it’s still summertime which means CORN. CORN. AND MORE CORN. Pair this Chile Verde with Elote (Mexican Street Corn) and fresh lime margaritas- for real….you’ll start inviting your friends over to YOUR Mexican Cocina!

The Ingredients List

For the Chile Verde:

• 8lb Boston Butt (trimmed of fat – but save the fat!!)
• Williams Sonoma Green Chile Seasoning (or something with similar ingredients)
• 1/4 to 1/2 cup of flour
• 1 jar Herdez Salsa Verde
• 1 cup chicken stock

For the Elote:

• 6 ears fresh summer corn – shucked and grilled
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1 cup cotija cheese
• 1 tsp ancho chile seasoning
• 1 clove garlic -minced
• 1/2 cup cilantro -chopped
• 1/4 tsp salt
• 1 lime -cut into wedges, zest reserved

For the Cocktail:

• 1 1/2 oz tequila blanco
• 1 oz freshly squeezed lime juice
• 1 oz simple syrup
• red wine floated on top – we used JOLOTAGE by JOLO Winery
• lime for garnish

Instructions

For the Chile Verde:

1. Trim Boston Butt of excess fat, render trimmed fat in large, heavy dutch oven
2. cube Boston Butt into 1 to 2 inch pieces
3. dust with flour and lightly season with Williams Sonoma Green Chile rub
4. in batches, brown cubed, seasoned meat until golden brown on outside in rendered fat, set aside on paper-towel lined sheet
5. when all meat has been browned – discard any leftover rendered fat and put meat back in to dutch oven.
6. cover meat with Herdez Salsa Verde and chicken stock, put lid on dutch oven and place in 300 degree oven for 2-3 hours – or until meat shreds easily

For the Elote:

1. wrap corn individually in foil and grill until charred
2. Mix mayonnaise, sour cream, ancho seasoning, 1/2 of the cotija cheese, 1/2 of the cilantro, garlic, salt and lime zest.
3. Once corn is ready to be served- spread mixture on corn and sprinkle with more cotija cheese and cilantro and squeeze of lime

For the Cocktail:

1. in shaker- mix tequila, simple syrup and fresh lime juice
2. pour into margarita or coupe glass
3. float red wine on top -slowly pouring over back of spoon into glass
4. garish with lime slice

Live Cooking Demo

Final Say

Honest to God – this dish is super easy, feeds so many and the leftovers (if you have any) only get better as time goes on. You NEEEEEED tortillas to complete this dish, in my opinion. Corn is typically my favorite – but let me fill you in on a secret from Jack O’Brien (my Dad, the OG Irish-Mexican) : TortillaLand Tortillas are the ONLY tortilla you will ever buy again. You can find them at Costco or Walmart. Trust me, we’ve looked EVERYWHERE and those are the only places we can find them consistently. They’re raw so you cook them as you need them in your own home. DO. IT. And when you gain 7,000 lbs from eating all the tortillas, all the time – you can thank me. It’ll be worth it. Chop up some white onion, cilantro and lime wedges for serving.

**Also – turn the chile verde pork pieces into the best carnitas you’ve ever had. Place pork chunks on baking sheet and place under broiler until sauce disappears and the pork begins to crisp (about 5-7 minutes under broiler) WATCH the pork as it crisps, burning it would be TRAGIC.