robert-r
is Blowin Smoke!
- Joined
- Mar 29, 2015
- Location
- AntHome 92025
When I think of Green Chili, I think of Anaheim or Hatch chilis with pork - not poblanos.
So technically this might be considered Green Chili. Myself... I don't think it is.
Roasted, peeled, seeded & chopped 8 poblanos, trimmed & cubed 2 1/2 pounds of pork butt & chopped a big onion.
Set up the Performer for 2 zone cooking & fired up a full chimney of KBB. Adjusted the heat so the lid thermometer read 450*
Put a tbs or so of evoo in my big skillet, browned & heavily salted the pork. Removed it & set aside.
Added the chopped onion, 1 teaspoon cumin & cooked until the onions were translucent. Then 4 cloves minced garlic for a minute. & then 3 chopped chipotles with a tbs or so of adobo.
Returned the pork, added the poblanos, 2 cans of chicken broth & a tbsp of oregano. Brought things to a boil.
Covered & moved the skillet to the other side of the grill. Let everything simmer for an hour.
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Added a mini chimney of lit KBB to the fire, 1 1/2 cups frozen corn & a large peeled diced sweet potato.
Covered & gave it another 45 minutes.
It was TIME TO EAT!!!
Topped with some sour cream, cilantro & a sprinkling of pepitas.
One of my favorite things.
fwiw - had the lid on the performer except when taking pix.
So technically this might be considered Green Chili. Myself... I don't think it is.
Roasted, peeled, seeded & chopped 8 poblanos, trimmed & cubed 2 1/2 pounds of pork butt & chopped a big onion.
Set up the Performer for 2 zone cooking & fired up a full chimney of KBB. Adjusted the heat so the lid thermometer read 450*
Put a tbs or so of evoo in my big skillet, browned & heavily salted the pork. Removed it & set aside.
Added the chopped onion, 1 teaspoon cumin & cooked until the onions were translucent. Then 4 cloves minced garlic for a minute. & then 3 chopped chipotles with a tbs or so of adobo.
Returned the pork, added the poblanos, 2 cans of chicken broth & a tbsp of oregano. Brought things to a boil.
Covered & moved the skillet to the other side of the grill. Let everything simmer for an hour.
Added a mini chimney of lit KBB to the fire, 1 1/2 cups frozen corn & a large peeled diced sweet potato.
Covered & gave it another 45 minutes.
It was TIME TO EAT!!!
Topped with some sour cream, cilantro & a sprinkling of pepitas.
One of my favorite things.
fwiw - had the lid on the performer except when taking pix.
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