Don't be Tossin' Those Rib Trimmings - aka Chili Verde

[tommykendall]

Well I finally stopped throwing away my rib trimmings and decided to make themselves useful with a pot of chili verde. Started with some canola oil and a sprinkling of fresh cracked pepper and comino. Cooked the pork in its own stock until fork tender, then added a can of chicken stock. Roasted tomatillos, pasillas, onion, serranos, jalapenos, and a bulb of garlic. Blended everything, folded into the pork, and simmered for a couple hours, salt to taste. Wonderful.

 

[yelonutz]

Omg!

Nutz

 

[thillin]

Looks good TK. All boneless trimmings?

 

[Phubar]

Excellent pictorial!:clap:

 

[ZILLA]

carne de puerco con chile verde, looks great!! Love the grilled chilis

 

[slowerlowerbbq]

Great stuff:thumb:, thanks for the idea...That looks delicious and it's makin me hungry. Plus Im always trying to find new ways to use those scraps and leftovers.

 

[Ross in Ventura]

Thanks for sharing

Ross

 

[Saiko]

About a pretty a chili verde sauce as I've ever seen. I usually roast the chilis and tomatillos under the broiler, but doing it over a grill looks so much better. I think I could eat a gallon of that stuff!

 

[Ron_L]

Nice looking food, TK! I'm really hungry now.

 

[Big_AL]

Very nice...very nice indeed. Wish I had seen this sooner! I just made beans with my weekend trimmings (real original eh?) and shared the rest with the barker. I'm always looking for something to do with mine.

 

[tommykendall]

Looks good TK. All boneless trimmings?

Yes sir Ty. I made a batch a couple weeks ago, leaving the bones and such in. It was a little hassle picking the stuff out but not too bad. This time a spent a little extra time trimming. Those are trimmings from four racks.

 

[MilitantSquatter]

looks great TK !!!!! :clap2:

 

[keale]

Yeah Baby!!! My favorite sauce!!! Nice job and pictures!