Chile Verde Stew in the Dutch.....con Pron - Page 2

BobBrisket · 04-04-2010, 10:42 PM

Thanks everyone. It was even better for breakfast. I appreciate the comments.

Bob

bigabyte · 04-06-2010, 09:11 PM

Dang Bob! Looks like a farking magazine spread!

BobBrisket · 04-06-2010, 09:43 PM

Thanks again. It's always fun cooking with the DO's.

landarc · 04-06-2010, 09:49 PM

Ooo, that looks good. One question though, your recipe is a lot more brothy than the one I was taught to make, is that normal? Is it more authentic to have a lot of broth?

BobBrisket · 04-06-2010, 10:06 PM

This one is brothier. I usually boil the taters first and let them go till they become the thickening agent(basically till they dissovle), then all else goes in with a 2nd batch of taters for texture. This time, I went with the red's which hold up better to boiling like the golds do so I just tossed em in at the end and ended up with more of a caldo. Since I was using the DO and a hot fire, I didn't want to risk scorching a thicker verde. Plus, I defrosted more chicken broth than I needed so I just used it all. Seemed sinful to toss away that leftover homemade broth.
I personally prefer the thicker verde myself. I think that one is more authientic. It's perfect for burritos with some beans.
How do you make yours Bob? I've seen either taters, beans, or lentils used as the thickeners.

deguerre · 04-07-2010, 04:59 PM

Oh My. I'd hit that!!!

Gore · 04-07-2010, 06:27 PM

That looks really nice Bob. Haven't had that on tortillas in too long. Thanx!

landarc · 04-07-2010, 07:07 PM

I have used several recipes, including a crock pot version. My preference is to brown the meat in bacon fat, brown up onions, garlic and chiles in the fat, then add back in the meat and broth and allow to braise for a few hours. I thicken with masa normally. I should try potatoes though, it sounds good.

BobBrisket · 04-07-2010, 10:46 PM

Quote:

Originally Posted by landarc

I have used several recipes, including a crock pot version. My preference is to brown the meat in bacon fat, brown up onions, garlic and chiles in the fat, then add back in the meat and broth and allow to braise for a few hours. I thicken with masa normally. I should try potatoes though, it sounds good.

Sorry Bob!! No, I have not modded you for a third time!

Once again, in edit mode instead of quote mode. Careless mistake. Sorry.

That recipe sounds REALLY good. I need to try it that way. I already know I'd hit it.

Thanks again everyone!

Bob

smellysockalarmclock · 04-07-2010, 11:02 PM

Sorry but id Hit..... You name it for that!

landarc · 04-08-2010, 12:18 AM

I like the idea of a 'caldo' like broth for chile verde like eating, I like the idea of a lighter dish than the one I make as an option. Red taters and lots of chicken broth is good to me.

Chuckwagonbbqco · 04-08-2010, 12:26 AM

I am sooo glad to see others also using dutch ovens. There are many chili verde recipes. I make one with no broth but use crushed tomatillos, but you are 100% correct---my version will scorch on the bottom if there is too much heat. I usually cook it low and slow with the dutch oven setting on the fiebox of my offset. Witk legs on the dutch oven-the pot is just far enough from the heat source to simmer slow. Biscuits are my weakness and I use sourdough and I slather the biscuits with butter and jalapeno jelly or I smother them with "Red Eye Gravy" Your posts are gonna cause me to leave my diet for at least one meal---good cookin. I hope you entered the cast iron throwdown with that

SmokinAussie · 04-08-2010, 03:10 AM

Bob, this is a super dish. I voted for this in the CI throwdown as "the dish I want to hit first".

Seriously good stuff!

Bill

wildflower · 04-08-2010, 09:03 AM

YES, YES, YES, I would take a hit on that

Big George's BBQ · 04-08-2010, 09:13 AM

I would definately hit that

04-04-2010, 10:42 PM	#16
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Thanks everyone. It was even better for breakfast. I appreciate the comments. Bob __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

04-06-2010, 09:11 PM	#17
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Dang Bob! Looks like a farking magazine spread! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

04-06-2010, 09:43 PM	#18
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Thanks again. It's always fun cooking with the DO's. __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

04-06-2010, 09:49 PM	#19
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Ooo, that looks good. One question though, your recipe is a lot more brothy than the one I was taught to make, is that normal? Is it more authentic to have a lot of broth? __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-06-2010, 10:06 PM	#20
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	This one is brothier. I usually boil the taters first and let them go till they become the thickening agent(basically till they dissovle), then all else goes in with a 2nd batch of taters for texture. This time, I went with the red's which hold up better to boiling like the golds do so I just tossed em in at the end and ended up with more of a caldo. Since I was using the DO and a hot fire, I didn't want to risk scorching a thicker verde. Plus, I defrosted more chicken broth than I needed so I just used it all. Seemed sinful to toss away that leftover homemade broth. I personally prefer the thicker verde myself. I think that one is more authientic. It's perfect for burritos with some beans. How do you make yours Bob? I've seen either taters, beans, or lentils used as the thickeners. __________________ PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP

04-07-2010, 04:59 PM	#21
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Oh My. I'd hit that!!! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

04-07-2010, 06:27 PM	#22
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	That looks really nice Bob. Haven't had that on tortillas in too long. Thanx! __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

04-07-2010, 07:07 PM	#23
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I have used several recipes, including a crock pot version. My preference is to brown the meat in bacon fat, brown up onions, garlic and chiles in the fat, then add back in the meat and broth and allow to braise for a few hours. I thicken with masa normally. I should try potatoes though, it sounds good. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] Last edited by BobBrisket; 04-07-2010 at 10:43 PM..

04-07-2010, 11:02 PM	#25
smellysockalarmclock On the road to being a farker Join Date: 08-28-09 Location: Kalamazoo, MI	Sorry but id Hit..... You name it for that! __________________ UDS, MUDS, Weber 22 OTG

04-08-2010, 12:18 AM	#26
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I like the idea of a 'caldo' like broth for chile verde like eating, I like the idea of a lighter dish than the one I make as an option. Red taters and lots of chicken broth is good to me. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

04-08-2010, 12:26 AM	#27
Chuckwagonbbqco is one Smokin' Farker Join Date: 10-19-07 Location: Oroville, CA	I am sooo glad to see others also using dutch ovens. There are many chili verde recipes. I make one with no broth but use crushed tomatillos, but you are 100% correct---my version will scorch on the bottom if there is too much heat. I usually cook it low and slow with the dutch oven setting on the fiebox of my offset. Witk legs on the dutch oven-the pot is just far enough from the heat source to simmer slow. Biscuits are my weakness and I use sourdough and I slather the biscuits with butter and jalapeno jelly or I smother them with "Red Eye Gravy" Your posts are gonna cause me to leave my diet for at least one meal---good cookin. I hope you entered the cast iron throwdown with that

04-08-2010, 03:10 AM	#28
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	Bob, this is a super dish. I voted for this in the CI throwdown as "the dish I want to hit first". Seriously good stuff! Bill __________________ A butterflies wings. About to bring down everything...

04-08-2010, 09:03 AM	#29
wildflower is one Smokin' Farker Join Date: 02-03-10 Location: Frankfort, KY	YES, YES, YES, I would take a hit on that

04-08-2010, 09:13 AM	#30
Big George's BBQ somebody shut me the fark up. Join Date: 02-07-08 Location: Framingham, MA Name/Nickname : George	I would definately hit that