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Chef Barnum-Dann's kiwi chile verde adds zest and freshness to the meat in this dish. Photo courtesy of Chef Chris Barnum-Dann

Kiwi Chile Verde

Courtesy of Chris Barnum-Dann, co-owner and chef, Localis in Sacramento.
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Course Main Course, Sauce
Servings 8

Ingredients
  

For the sauce:

  • ~20 kiwis, green preferred
  • 2 yellow onions
  • 6 green onions
  • 1 bunch cilantro
  • 2 cups vegetable stock
  • 4 limes, zested and juiced
  • 2 Thai chilis or late season jalapeños
  • 2 teaspoons salt

For the pork:

  • 5 pounds pork shoulder, Llano Seco suggested
  • 2 tablespoons coriander seeds
  • 1 tablespoon green peppercorns
  • 1 teaspoon cumin seeds
  • 1 cup flour, rice flour for gluten free
  • 1 tablespoon salt, plus more to taste
  • Oil, as needed

Instructions
 

For the sauce:

  • Peel and halve all kiwis, then place face down on searing hot cast-iron pan or griddle. Lightly char and place in bowl. Halve onions and sear them a little longer than the kiwis. Char green onions, then add all sauce ingredients to blender and blend at high speed until smooth. Adjust salt and lime if needed. Set aside.

For the pork:

  • Break pork down into 2-inch cubes. Set aside. In dry pan over high heat, lightly toast peppercorns, coriander seeds, and cumin seeds until fragrant. Grind in a spice grinder until nearly powder. Mix ground spices with flour and salt. Salt pork cubes heavily and roll in flour mixture. Heat large pan or cast-iron skillet over high heat with neutral oil covering the bottom. Brown pork cubes on all sides until crispy and golden brown.
  • Put seared pork into large casserole pan or Dutch oven and pour most of sauce over top to coat completely. Retain some sauce for plating. Cover pan tightly with foil or lid, creating airtight seal to hold in moisture. Cook in oven at 325 degrees F for around 3½ hours. When checking doneness, pierce with fork to assess tenderness. If pork needs to cook longer, cover tightly again and return it to oven. When finished, lightly break apart the pork, mixing with sauce. Serve warm.