Green Chile Grits & Chimichurri

Makes: 8 servings

Ingredients

  • Hatch Green Chile Grits:
  • 4 tbs butter
  • 2 tsp garlic
  • 12 oz Hatch Green Chiles, sliced or diced
  • 9 cups water
  • 2 cup Instant Grits
  • 16 oz Mexican blend, shredded cheese
  • Tequila Pork Carnitas:
  • 4 pounds pork shoulder, trimmed and cubed
  • 2 tbs canola oil
  • 1 cup onion
  • 1 tbs garlic
  • 4 oz Hatch Green Chile
  • 1/4 cup Mizkan Denatured Tequila
  • 1 tbs oregano
  • 1 tbs cumin
  • 1 tsp chile powder
  • 1 cup orange juice
  • 1/4 cup Mizkan Organic Apple Cider Vinegar
  • Charred Corn:
  • 2 tbs oil
  • 2 cups frozen or fresh corn kernals
  • Marinated Red Onions:
  • 2 tbs sugar
  • 1 tsp salt
  • 1/4 cup warm water
  • 2 cups red onions, thinly sliced
  • 1 cup Mizkan Organic Apple Cider Vinegar
  • Hatch Green Chile Grits & Chimichurri:
  • 4 cups Hatch Green Chile Grits
  • 16 oz Green Chile Tequila Carnitas
  • 1 cup Mizkan Organic Apple Cider Vinegar Marinated Red Onions
  • 1/2 cup Queso Fresco, crumbled
  • 2 cups charred corn
  • Fresh cilantro

Directions

  1. Hatch Green Chile Grits:
    In a sauce pan melt butter and sauté garlic for 30 seconds. Add Hatch Green Chiles and cook for 1 minute. Add milk and whisk in grits. Reduce heat to low and cook for 5-7 minutes until absorbed and creamy. Add cheese and continue to stir until well incorporated, about 2 minutes. Reserve.
  2. Tequila Pork Carnitas:
    In a Dutch oven heat oil and sear pork. Add onion and cook for 1 minute and then add garlic. And Hatch Green Chiles. Deglaze with Denatured Tequila. Add spices, orange juice and Organic Apple Cider Vinegar. Cook on low for 6-8 hours. Can also be made in an instant pot and cook for 1 1⁄2 hour. Allow to cool and shred.
  3. Charred Corn:
    In a cast iron pan heat oil and add corn to the pan and let sit for 2 minutes until charred.
  4. Marinated Red Onions:
    Combine sugar, salt and warm water and stir to combine. Add red onions and Organic Apple Cider Vinegar. Allow to sit for at least 1 hour.
  5. Hatch Green Chile Grits & Chimichurri:
    Place 1⁄2 cup of warm grits in a bowl and top with 2 oz Green Chile Tequila Carnitas, 1 tablespoon red onions, 1⁄4 tablespoon queso fresco, 2 oz charred corn and fresh cilantro.