How To Make Perfectly Flaky Green Chile Pork Empanadas

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil reduces saturated fat content.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

Wash the tomatillos and slice them in half.

Place the tomatillos, anaheim peppers, and jalapenos under the broiler to char.

Quarter the yellow onion and add it to the broiler with the other vegetables.

Remove the charred vegetables from the broiler and place them in a bowl, covering with plastic wrap to steam.

Cube the pork shoulder, trimming excess fat, aiming for about 1.5 pounds after trimming.

Season the pork with salt and pepper.

In a skillet, heat olive oil and brown the pork on all sides.

Add the charred vegetables to the skillet with the pork.

Add garlic, cumin, onion powder, and garlic powder to the skillet.

Deglaze the pan with a little water, scraping up the brown bits.

Add the remaining water and bring to a simmer, then cover and braise for about 2 hours until the pork is tender.

Once tender, remove the pork and shred it, leaving the vegetable pulp in the liquid.

In a bowl, mix 3 cups of flour with 1/4 cup of lard until crumbly.

Add 1 cup of ice cold water with a splash of vinegar to the flour mixture and mix until a dough forms.

Cover the dough and refrigerate while reducing the braising liquid.

After reducing the sauce, taste and adjust seasoning with salt and lime juice.

For the crema, mix Greek yogurt with lime juice and grated garlic, adding water to achieve desired consistency.

Roll out the dough and cut into circles, fill with pork mixture, and fold to seal.

Fry the empanadas until golden brown and crispy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens