This Chili Verde recipe works wonders with the aromatic Idle Hour Syrah. Slightly spicy green sauce complements the weight of this wine. This Syrah, grown in the granite soils of the Love Ranch is co-fermented with 4% Viognier grapes in the northern Rhone’s Cote Rotie style, which focused the fruit and allowed the true expression of this vineyard. It shows broad berry fruit with ample tannins and a creamy finish.

3 lbs pork shoulder or butt, cut into 1 1/2 inch cubes
4 tbls vegetable oil
salt & ground black pepper
2 onions, chopped
4 cloves garlic, minced
1 7-oz can whole or diced roasted green chiles
1 14-oz can plum or fire-roasted tomatoes
2 10-oz cans Mexican green tomatillos, drained
1/4 cup chopped fresh coriander (cilantro) plus additional for garnish
1 cup meat or poultry stock
1 to 2 tbls red or white wine vinegar, sour cream

Spice Rub:
2 tsp oregano, 1 1/2 tspn ground coriander
1 1/2 tsp ground cumin, 1/4 tsp cayenne pepper
1/4 tsp ground cinnamon

In a small bowl, combine the oregano, coriander, cumin, cayenne, and cinnamon.
Place the pork in a large nonaluminum container and rub with the spice mixture.
Cover and marinate overnight in the refrigerator or for 1 to 2 hours at room temperature.
Heat 2 tablespoons of the oil in a large saute pan over high heat. Add the meat in batches, sprinkling with salt and pepper, and cook until brown, adding oil as needed, 8 to 10 minutes per batch.
Set aside the browned meat. In a stew pot or Dutch oven, heat 2 tablespoons oil over medium and add the onions until softened, about 10 minutes. Add the garlic and saute for 2 minutes longer. Add the reserved pork to the onion mixture.
In a blender or food processor, puree the green chiles, tomatoes, tomatillos, and fresh coriander. Stir this puree and the meat stock into the pork and onions. Bring the mixture to a gentle boil, reduce the heat to low, and cover the pot. Simmer until the pork is tender, 1 1/2 to 2 hours.
Add salt, pepper, and vinegar if desired to taste. Sprinkle with additional chopped coriander and a dollop of sour cream, if desired. Serve warm.

Wine Pairings
2009 Syrah