Green Chile Grits with Tequila Pork Carnitas

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Makes: 8 servings

Ingredients

  • Diced Green Chile Grits:
  • 4 tbsp butter
  • 2 tsp garlic
  • 12 oz Rio Luna™ Diced Green Chiles
  • 9 cups water
  • 2 cup Instant Grits
  • 16 oz Mexican blend, shredded cheese
  • Tequila Pork Carnitas:
  • 4 pounds pork shoulder, trimmed and cubed
  • 2 tbsp canola oil
  • 1 cup onion
  • 1 tbsp garlic
  • 4 oz Rio Luna™ Diced Green Chiles
  • ¼ cup Denatured Tequila
  • 1 tbsp oregano
  • 1 tbsp cumin
  • 1 tsp chile powder
  • 1 cup orange juice
  • ¼ cup apple cider vinegar
  • Charred Corn:
  • 2 tbsp oil
  • 2 cups frozen or fresh corn kernals
  • Marinated Red Onions:
  • 2 tbsp sugar
  • 1 tsp salt
  • ¼ cup warm water
  • 2 cups red onions, thinly sliced
  • 1 cup apple cider vinegar
  • Diced Green Chile Grits & Chimichurri:
  • 4 cups Diced Green Chile Grits
  • 16 oz Green Chile Tequila Carnitas
  • 1 cup Apple Cider Vinegar Marinated Red Onions
  • 1/2 cup Queso Fresco, crumbled
  • 2 cups charred corn
  • Fresh cilantro

Made With

Directions

  1. Diced Green Chile Grits:
    In a sauce pan melt butter and sauté garlic for 30 seconds. Add Rio Luna Diced 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 Rio Luna Diced Green Chiles. Deglaze with Denatured Tequila. Add spices, orange juice and 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 apple cider vinegar. Allow to sit for at least 1 hour.
  5. Diced 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.

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