Green Chili Pork Stew on the Egg

Ross in Ventura · 12-06-2009, 10:23 AM

It's starting to cool in So Cal, Friday when I went to get my Flu shot it was 39* 7am. cold for here but not as cold as some of the country can get

I seared the Poblano and Jalapeno Peppers on Fri.

The ingredients

Four batches of pork shoulder simmered just to a white coating

Onions and garlic until sweated

Everything is in the DO

Cooked at 275*+ for 2-hrs. with the lid off

Served with Jack Cheese and Corn Tortillas, Very nice on a cool evening

Ross

Recipe:
New Mexico-Style Green Chile and Pork Stew with Potatoes

2 T vegetable oil or more as needed
3 lbs boneless lean pork, cut into ½ to ¾ inch cubes
2 large onions, cut int6o medium dice
5 cloves garlic, finely minced
2 cups chicken stock
2 cups beef stock
¼ cup tomato puree
3 t 9 poblano chilies, roasted, seeded, peeled, and cut into ½ inch pieces
1 T ground cumin
2 t ground Mexican oregano
2 T mild red chili powder
2 jalapeño chilies, seeded and finely minced
2 T green Tabasco sauce
1 t distilled white vinegar
2 t salt
5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into ½ inch dice
Warm flour tortillas and grated Monterey jack cheese for serving.

Heat the 2 T vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until grey. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano. And chili powder. Bring the mixture to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally.

Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender.

Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese.

Serves 10

Phubar · 12-06-2009, 11:01 AM

Nice winterdish!
I could go for a couple of bowls of that right now!

planoguy · 12-06-2009, 11:13 AM

Looks great

wlh3 · 12-06-2009, 11:23 AM

Nice job Ross. I liked how you cooked it on the egg. It was great to visit with you at the mini bash

Midnight Smoke · 12-06-2009, 11:27 AM

Very nice, I like the fact you post the recipe as well.

Ross in Ventura · 12-06-2009, 11:40 AM

Quote:

Originally Posted by wlh3

Nice job Ross. I liked how you cooked it on the egg. It was great to visit with you at the mini bash

Thanks Walker, it was great to visit with you as well

Ross

sfbbqguy · 12-06-2009, 11:42 AM

Looks awsome! Bet it was tasty too. Need to break out the DO. Thanks for the recipe.

KnucklHed BBQ · 12-06-2009, 11:50 AM

looks incredible!! Used to live close to have a place that made amazing green chili, been a long time since I've had it though... I might have to slap some of that together today!

Thanks for the recipe too!

12-06-2009, 04:04 PM

nice, ross!

big brother smoke · 12-06-2009, 04:12 PM

Very nice, Ross!

Que-Dawg · 12-06-2009, 04:25 PM

Ross in Ventura · 12-06-2009, 05:20 PM

Quote:

Originally Posted by sfbbqguy

Looks awsome! Bet it was tasty too. Need to break out the DO. Thanks for the recipe.

Thanks, try the recipe it's a keeper
Ross

Quote:

Originally Posted by KnucklHed BBQ

looks incredible!! Used to live close to have a place that made amazing green chili, been a long time since I've had it though... I might have to slap some of that together today!

Thanks for the recipe too!

Thanks, enjoy the stew

Ross

Quote:

Originally Posted by Rick's Tropical Delight

nice, ross!

Thanks Rick
Ross

Ross in Ventura · 12-06-2009, 05:20 PM

Quote:

Originally Posted by big brother smoke

Very nice, Ross!

Thanks Stef

Ross

BobBrisket · 12-06-2009, 09:54 PM

Oh yes........and you put taters in it too. I love taters in red and green chili. That my friend, is one pot full of spicy, stewy goodness right there! I don't know if you like pork rinds, but toss some regular store bought ones in the pot next time at the end and let them soften up. GOOD EATS. Man, I want a big ole bowl of that right now! I'd hit a few bowls at least!

NewEnglandQ · 12-06-2009, 10:05 PM

Quote:

Originally Posted by Ross in Ventura

It's starting to cool in So Cal, Friday when I went to get my Flu shot it was 39* 7am. cold for here but not as cold as some of the country can get

Swine flu shot or seasonal? Can't seem to get the swine flu shot around here.

12-06-2009, 10:23 AM	#1
Ross in Ventura is Blowin Smoke! Join Date: 05-16-08 Location: Ventura, California	Green Chili Pork Stew on the Egg It's starting to cool in So Cal, Friday when I went to get my Flu shot it was 39* 7am. cold for here but not as cold as some of the country can get I seared the Poblano and Jalapeno Peppers on Fri. The ingredients Four batches of pork shoulder simmered just to a white coating Onions and garlic until sweated Everything is in the DO Cooked at 275*+ for 2-hrs. with the lid off Served with Jack Cheese and Corn Tortillas, Very nice on a cool evening Ross Recipe: New Mexico-Style Green Chile and Pork Stew with Potatoes 2 T vegetable oil or more as needed 3 lbs boneless lean pork, cut into ½ to ¾ inch cubes 2 large onions, cut int6o medium dice 5 cloves garlic, finely minced 2 cups chicken stock 2 cups beef stock ¼ cup tomato puree 3 t 9 poblano chilies, roasted, seeded, peeled, and cut into ½ inch pieces 1 T ground cumin 2 t ground Mexican oregano 2 T mild red chili powder 2 jalapeño chilies, seeded and finely minced 2 T green Tabasco sauce 1 t distilled white vinegar 2 t salt 5 to 6 unpeeled Red Bliss potatoes or other red boiling potatoes, cut into ½ inch dice Warm flour tortillas and grated Monterey jack cheese for serving. Heat the 2 T vegetable oil in a large sauté pan over medium heat. Add the pork and sauté until grey. Remove from the pan and place in a 4 quart heavy saucepan. Sauté the onions and garlic in the same pan, using a little more oil if needed. Add the cooked onions and garlic, stock, tomato puree, poblanos, cumin, oregano. And chili powder. Bring the mixture to a boil. Reduce the heat to a simmer, and cook, covered, for 1 hour, stirring occasionally. Add the jalapenos, Tabasco, vinegar, salt, and potatoes. Cook, covered, at a simmer, for about 20 minutes, or until the potatoes are tender. Serve in bowls, accompanied with warm flour tortillas and grated Monterey jack cheese. Serves 10 __________________ My Blog:[URL]http://grillingandsmoking.blogspot.com/[/URL] Large Green Egg The Ultimate Cooking Experience. Hatched 6-21-07, DigiQ2, Supperfast,, Red Thermapen, and Maverick ET-735

12-06-2009, 11:01 AM	#2
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,TheNetherPharkinglands	Nice winterdish! I could go for a couple of bowls of that right now! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012 [URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow WGA Ambassador

12-06-2009, 11:23 AM	#4
wlh3 is One Chatty Farker Join Date: 09-12-07 Location: Port Hueneme , CA	Nice job Ross. I liked how you cooked it on the egg. It was great to visit with you at the mini bash __________________ Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL

12-06-2009, 11:27 AM	#5
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Very nice, I like the fact you post the recipe as well. __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

12-06-2009, 11:42 AM	#7
sfbbqguy is one Smokin' Farker Join Date: 08-18-08 Location: Corte Madera, CA	Looks awsome! Bet it was tasty too. Need to break out the DO. Thanks for the recipe. __________________ 2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL

12-06-2009, 11:13 AM	#3
planoguy Full Fledged Farker Join Date: 07-02-09 Location: Plano, TX	Looks great

12-06-2009, 11:50 AM	#8
KnucklHed BBQ Babbling Farker Join Date: 10-14-09 Location: Kalispell, Montana Name/Nickname : Head KnucklHed	looks incredible!! Used to live close to have a place that made amazing green chili, been a long time since I've had it though... I might have to slap some of that together today! Thanks for the recipe too! __________________ [B]1967' Int'l Harvester M1100 Food Truck, 220ci 6cyl - 5' ABS Judge - Plethora of Weber Kettles - 2 WSM 22.5's – Bunch of Thermapen Mk's - 36” BlackStone - 3 Bayou Classic Fryers - Ice Cold Kegerator[/B] [B][I]“We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this.” ~Butz[/I][/B]

12-06-2009, 04:04 PM	#9
Rick's Tropical Delight Guest	nice, ross!

12-06-2009, 04:12 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Very nice, Ross! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

12-06-2009, 04:25 PM	#11
Que-Dawg is One Chatty Farker Join Date: 01-11-09 Location: somerset, kentucky	nice __________________ [COLOR=darkred][B][FONT=Georgia]BBQ Naked, & Toast Your Bunz[/FONT].[/B][/COLOR]

12-06-2009, 09:54 PM	#14
BobBrisket Moderator Join Date: 12-11-07 Location: El Paso, TX Name/Nickname : Bob	Oh yes........and you put taters in it too. I love taters in red and green chili. That my friend, is one pot full of spicy, stewy goodness right there! I don't know if you like pork rinds, but toss some regular store bought ones in the pot next time at the end and let them soften up. GOOD EATS. Man, I want a big ole bowl of that right now! I'd hit a few bowls at least! __________________ 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

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