Smoked Chile Verde.

It's been raining off & on for the last 3 days with cool temps. Needed something to warm us up: Chile Verde.

Roasted 3 lbs of Anaheims.



Rounded up the volunteers.



Bumped onto a "taste of smoke" routine. Thought I'd give it a try.
2 lbs of pork butt chunks getting the treatment: about 15 minutes. Mesquite for smoke.



Heated 2 tbs of evoo and then browned the pork.



Added the chilis.



And the other ingredients:
10 oz can of Rotels, 16 oz salsa verde, 7 blasts or so of W. sauce, couple tbs of Mex oregano, 1 tbs of sugar, the beer, 2 chopped chipotles & some adobo from the can.



Brought it to a boil, moved to the cool side of the grill to simmer for 45 minutes & salted to taste. Fried some beans.



Time To Eat!



The smoked pork is a nice addition to the flavor profile. Will be standard practice from now on.
Also added some lime juice and apple cider vinegar to the stew towards the last. I like that, too.

KORND4WG X said:

I love every picture in your post but your pepper roasting basket really got my attention - I’m guessing you made it?

Click to expand...

Thank you! Yes, I made it many years ago. Took 12 minutes to roast the Anaheims. I didn't want a stand alone roaster that I would have to hook up to a propane tank. It's small & ez to store. Just takes a few minutes to setup on the gasser.