Kelly & Michael: Guy Fieri Egg Nog & Pork Chili Verde Recipe

Kelly and Michael: Guy Fieri Egg Nog Recipe

Kelly and Michael challenged Food Network star Guy Fieri to create the perfect winter stew. In the meantime, though, they decided to indulge in a festive holiday cocktail. Kelly felt “instantly drunk” after one sip.

Ingredients

• 1 teaspoon Cinnamon
• ½ teaspoon Ground Nutmeg
• 3 drops Vanilla Extract
• 8 ounces Egg Nog
• 3 ounces Honey Whiskey
• 1 ounce Butterscotch
• Ice

For Rimming:

• ¼ cup Simple Syrup
• 2 tablespoons Crushed Graham crackers
• 2 tablespoon Turbinado Sugar
• 1 tablespoon Cinnamon

Directions

1. Add cocktail ingredients to a shaker: ice, egg nog, whiskey, butterscotch, vanilla, cinnamon and nutmeg.
2. Dip your glass into simple syrup and then into mixture of graham crackers, sugar, and cinnamon.
3. Pour drink from shaker into glass and serve.

Guy Fieri Pork Chile Verde Recipe

Then, it was time for a spicy and delicious stew, perfect for enjoying by the fire. Guy says you can make this Pork Chile Verde mild or spicy, depending on your preference. Try this recipe on a chilly winter’s night.

Plus, catch Guy’s Grocery Games Sunday nights at 8 p.m. on Food Network.

Ingredients

• 4 pounds boneless Pork Butt, cut into 1 1/2” cubes
• 2 tablespoons dried Oregano
• 2 tablespoons ground Cumin
• 1 Bay Leaf
• Kosher Salt & Black Pepper
• 2 dried Pasilla Chiles
• 1 large diced Onion
• 2 Poblano Pepeprs
• 6 Garlic Cloves
• 2 tablespoons Canola Oil
• 2 Anaheim Chiles
• 2 Jalapenos
• 2 pounds Tomatillos, husks removed
• 1/3 cup Masa Harina
• 1 Lime, juiced
• 1/2 cup White Wine
• 3 tablespoons White Vinegar
• 1 quart low sodium Chicken Stock

Directions

1. Rehydrate the pasillas by placing them in a bowl with 3/4 cup warm water. Let sit for 20 minutes.
2. Broil tomatillos on a sheet tray for 7-8 minutes until lightly charred. Cool, then roughly chop along with pasillas. Reserve the water used to hydrate the pasillas.
3. In a large Dutch oven, saute onion, Anaheim chile, poblano, jalapenos, and garlic in oil. Remove from pan and set aside.
4. Add pork butt and season with salt, oregano, and cumin. Brown on all sides, about 8 minutes. Add the onion-pepper mixture back to the pan and mix thoroughly. Then, deglaze with wine and vinegar. Cook for 5 minutes to reduce, then add chicken stock, 2 cups of plain water, 2 cups of pasilla water, oregano, cumin, bay leaf, tomatillos, pasilla, and salt and pepper. Bring to a boil and then reduce heat to simmer.
5. Cover with lid and simmer about 30 minutes. Thicken mixture with Masa Harina and simmer for another 30 minutes.
6. Serve immediately, topped with green onions, cilantro, cheese, lime juice, and a dollop of sour cream.