Chile Verde Stew in the Dutch.....con Pron

[BobBrisket]

Pretty nice day yesterday, other than a little breeze here and there. Had a whole bunch of pulled pork I need to use up along with some beef sausage, and chopped beef, along with some garden fresh chive, and cilanto, course needed some onions and garlic and some beautiful bacon as the base to get everything going. A little adult beverage........Chivas. The DO, a pecan fire and smoke. Then figured, what the heck, some bisquits in the skillet. Found out the DO llid fits the skillet very nicley.
The finale was some VERY hot Hatch green chile. I only added it to my bowl as it was too hot for the wife and kids. This was the Sandia variety of chile. Smaller, thinner flesh.............but packs some heat. Great stuff. I felt the 'after effects' this morning......:mad2:
Njoy

Bob

I tried doing "thumbs up" but it looked more like the "bird" so I went with "peace Bros!"

Some homemade chicken stock went in at this point too.

Last year I had a basil forrest, this year looks like a Cilantro forrest is in progress.

Chives. Maters and onion taking root in the background.

Dinner Time.

NJOY.

 

[Alan in Ga]

That looks so good. God I'm hungry

 

[MikeR]

Fantastic stuff going on there- man that loks great.

 

[Phubar]

You know I would hit that Pharking Hard!
Thanks for the Pron!

 

[Crazy Harry]

looks good, no I'm hungry

 

[Vince B]

Thanks for sharing. I really like the fire pit.

 

[Derek]

I love your style of cooking Bob!

 

[bobsuosso]

That's a beautiful thing, biscuits look awesome, great shadow pic, is that a easter bunny in your hand

 

[Mark Stanton]

Great Job! Man that looks nice

 

[Paulmark]

Very good Bob, looks fantastic:clap2:...inspired me to get some C.I.:grin:

 

[swibirun]

Looks good. I really need to build a pit like yours for my DO.

 

[Ross in Ventura]

Thats a great looking chili Bob:clap2: I'm sure it tasted better than it looked

Ross

 

[Markbb]

Dang Bob that looks Great.......

 

[sterlingsmoker]

WOW!! That looks great!!

 

[Phesant]

Oh my... that looks so good :clap2:
:hungry: I WANT SOME :hungry:

Please send to Appleton, Wi....:thumb:

 

[BobBrisket]

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

Bob

 

[bigabyte]

Dang Bob! Looks like a farking magazine spread!:clap:

 

[BobBrisket]

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

 

[landarc]

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]

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.