Post by: Blacklab on March 28, 2018, 07:56:36 AM
Post by: N7XW on March 28, 2018, 08:41:36 AM
Post by: Fl0und3rz on March 28, 2018, 09:10:38 AM
Post by: quadrafire on March 28, 2018, 10:03:56 AM
Yum. Chili Verde cans up and holds up nicely, by the way.Can after simmering?
Post by: Fl0und3rz on March 28, 2018, 10:11:11 AM
But with the standard time in the pressure canner (90 min, IIRC), I suspect you could also take any leftover or excess chili sauce, add raw pork chunks, and can that way, too. I can't remember if we did that, but we did can excess chili to pour over browned and fork tender pork made that day.
Point is both the fully cooked meat and the chili stand up well.
Post by: Carl on March 28, 2018, 11:14:19 AM
Post by: Blacklab on March 28, 2018, 02:14:44 PM
The pork I did rub down
5 tbls Bp fresh cracked
2 tbls kosher salt
4 tbls brown sugar
2 tbls garlic powder
2 tbls cumin
2 tbls corriander
2 tbls onion powder
1 tbls chili powder
1 tbls chili flakes
All amounts subject to your taste.
Last year I seen a can of salsa verde at cash and carry. Thought why not and gave it a try. Pretty darn good just out of the can. Great start to a base or as is good stuff imo.
Here's Guys recipe it's also really good :drool: :tup:
4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
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Directions
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.
Post by: W_Ellison2011 on March 28, 2018, 02:30:28 PM
Hey Carl Not this time. I started out from scratch a few years ago Guy Fieri's recipe. It's really good :twocents:Try adding the veggies into the smoker on an upper rack also. Smocked salsa is amazing so I would assume adding some smoke flavor to the chilli verde mix would be too!
The pork I did rub down
5 tbls Bp fresh cracked
2 tbls kosher salt
4 tbls brown sugar
2 tbls garlic powder
2 tbls cumin
2 tbls corriander
2 tbls onion powder
1 tbls chili powder
1 tbls chili flakes
All amounts subject to your taste.
Last year I seen a can of salsa verde at cash and carry. Thought why not and gave it a try. Pretty darn good just out of the can. Great start to a base or as is good stuff imo.
Here's Guys recipe it's also really good :drool: :tup:
4 pounds pork butt, cut into 1-inch cubes, trimmed of fat
4 yellow onions, chopped
4 Anaheim chiles
2 jalapeno, minced
4 tablespoons garlic, chopped
1 pound tomatillos, husk removed
1/2 cup white wine
1/4 cup white vinegar
1 cup chicken stock
2 tablespoons ground oregano
2 tablespoons ground cumin
1 tablespoon salt
1 tablespoon ground black pepper
Add Checked Items to Grocery List
Directions
In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
Add pork butt to Dutch oven and cook over high heat until browned on all sides
Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
Let simmer for 1 hour.