Chile Verde ~ A Cook's Thread For The "Green Chile Cookoff" Throwdown!

[thirdeye]

This THROWDOWN ends Monday.

For this TD I decided on a main coarse of chile verde with black beans and rice, but instead of tortillas on the side I went with some Wyoming cowboy corn cakes with a guasacaca salsa (avocado, jalapeno, mystery peppers from my neighbor's garden, onion, garlic, cilantro, vinegar and lime juice). The third side dish is a grilled shrimp cocktail, served chilled.

The raw stuff.

I roasted my year's supply of Hatch and Big Jim peppers just a few weeks ago and froze them in small vacuum bags. Of course the meat in the chile verde is all pork shoulder.

The shrimp were marinated in Wish-Bone Italian, a squeeze of lime and a sprinkle of Oakridge Smokey Chile Lime rub for 2 hours, then hot grilled to 150° and chilled.

So, when it all came together......

 

[tom b]

I'd crush a plate and I like the looks of the cowboy corn cakes

 

[16Adams]

Damn fine

 

[lunchman]

Wow, just freakin' wow! That looks absurdly good!!

 

[thirdeye]

I'd crush a plate and I like the looks of the cowboy corn cakes

Thanks for the kind words. Heheee, the bucking cowboy is everywhere, it's our state ''brand" and the official logo of our only 4-year university's team the Wyoming Cowboys. I have a little brand too...

 

[Smoke on Badger Mountain]

Love everything about that! Nice work.

 

[Mikhail]

That’s crazy good looking.

 

[HogGrog]

:clap2: Off the charts! :clap2:

 

[Big George's BBQ]

Looks and sounds amazing. Would love some of that

 

[Learning to BBQ]

That's just awesome! The branded corn cakes are just over the top, lol! :thumb:

 

[Stingerhook]

On fine meal.

 

[ronbrad62]

Everything there looks amazing, and the presentation is perfect!! Very well done!