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Hatch Green Chile Grits and Green Chile Tequila Carnitas

SERVING: 8
TIME: 6-8 hours
PRODUCTS: Mizkan Organic Apple Cider Vinegar, Mizkan Denatured Tequila, Hatch Green Chile

Ingredients

Hatch Green Chile Grits
4 Tbsp. butter

2 tsp. garlic

12 oz Hatch Green Chiles, sliced or diced

9 cups water

2 cup instant grits

16 oz Mexican blend cheese, shredded

 

Tequila Pork Carnitas
4 lbs pork shoulder, trimmed and cubed

2 Tbsp. oil

1 cup onion

1 Tbsp. garlic

4 oz Hatch Green Chile

¼ cup Mizkan Denatured Tequila

1 Tbsp. dried oregano

1 Tbsp. ground cumin

1 tsp. chile powder

1 tsp. paprika

1 cup orange juice

¼ cup Mizkan Organic Apple Cider Vinegar

 

Charred Corn
2 Tbsp. oil

2 cups corn kernels, frozen or fresh

 

Marinated Red Onions
2 Tbsp. sugar

1 tsp salt

¼ cup water, warmed

2 cups red onions, thinly sliced

1 cup Mizkan Organic Apple Cider Vinegar

 

Hatch Green Chile Grits and Green Chile Tequila Carnitas
4 cups Hatch Green Chile Grits

16 oz Green Chile Tequila Carnitas

1 cup Marinated Red Onions

½ cup queso fresco, crumbled

2 cups Charred Corn

Fresh cilantro, to taste

Directions

  1. To make grits, begin with melting butter and sautéing garlic in a saucepan for 30 seconds over medium heat. Add Hatch Green Chiles and cook for another minute. Pour in milk and whisk in the instant grits. Reduce heat to low and continue to cook and stir the grits for 5-7 minutes, until the milk is absorbed, and mixture is creamy. Stir in Mexican blend cheese until it’s well incorporated. This yields 4 cups.
  2. To make carnitas, heat oil in a Dutch oven and sear the pork shoulder pieces. Add onion and cook for 1 minute and then add garlic and Hatch Green Chiles. Deglaze the pan with Mizkan Denatured Tequila. Add dried oregano, ground cumin, paprika, orange juice, and Mizkan Organic Apple Cider Vinegar. Let this cook over low heat for 6-8 hours. This step can also be done in an Instant Pot for 1 ½ hours. Allow to cool and shred for use. This will yield approximately 48 oz.
  3. To make corn, heat oil in a cast iron skillet and add corn. Let the corn sit for 2 minutes or until charred.
  4. To assemble final dish, place ½ cup of Hatch Green Chile grits in a bowl and top with 2 oz of Green Chile Tequila Carnitas, 1 Tbsp. of Marinated Red Onions, 1 oz. of Charred Corn, ¼ Tbsp. queso fresco, and fresh cilantro!

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