03-13-2014, 03:56 PM
Join Date: 07-06-13
Originally Posted by Ozric
I'll take a roast off the big end, if needed, but I usually cut most of a Sam's pork loin into 1 1/2" steaks and cube up the end with the dark meat and make the following:
Green Chili with Pork (Chili Verde)
2˝ lbs pork, cubed
6 Pasilla chilies (those dark, fat forest green ones)
4 Anaheim chilies (longer, skinny grass-green ones)
2 Serrano chilies (look like little, dark jalapenos), sliced thinly
2 medium yellow onions, chopped
4 garlic cloves, chopped
1 tbl ground cumin
1 tbl dried Mexican oregano (can use regular)
4 cups chicken broth
2 cups water
Olive oil as needed for searing meat
Salt and pepper to taste
Blacken all chilies (except Serrano; leave those raw) by holding with tongs over a gas flame or roasting under a broiler. Place in a large bowl and cover with plastic wrap and let cool. Once cool to the touch, carefully peel skin off all peppers. Remove as many of the seeds as you can, roughly chop chilies and let stand.
Rub pork with cumin, salt and pepper, sear in a large stock pot, remove to a plate. Sauté onions, garlic and sliced Serrano chilies until softened. Add pork back in, then chilies and oregano. Add broth and water and bring to a simmer. Simmer slowly for 2-3 hours for a soup/stew consistency, or 4-6 hours for a thicker consistency perfect for a green chili burrito.
That sounds extremely delicious!
I have lots of recipes to try now -- I really appreciate it!
18.5" WSM, Hasty-Bake Suburban, OTG 22.5", "Antonio" Bandera, Mini WSM