Totally random thread
Re: Totally random thread
stop derailing this thread and let’s get back on topic!
soo does anyone have a good recipe for green chili?
soo does anyone have a good recipe for green chili?
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Deleted User 89
Re: Totally random thread
stick seeds in ground, water moderately, and don’t provide too much sun
you’re welcome
you’re welcome
Re: Totally random thread
ummm I suppose either?
beaverfever just got a shitload of hatch green chiles and he's looking for a recipe
beaverfever just got a shitload of hatch green chiles and he's looking for a recipe
Re: Totally random thread
I rarely measure anything but here goes.
I like to use pork shoulder for this, I think it has better flavor than loin. It will take longer to cook and it does have some more fat in it. You can probably get country style pork ribs. But make sure they are from the shoulder also called the butt. Trim them off of the bone and trim away any large pieces of fat.
I use an enameled cast iron Dutch oven for this. It’s heave and works very well for long, slow cooks. If you don’t have one, get your heaviest Dutch oven. It will hold heat well and help prevent scorching.
2+ Lbs diced pork
Olive oil
1 onion
3 or so cloves of garlic
A ton of roasted, peeled and diced green chiles (some hatch chiles are very hot, the ones I got this year are not. Dice up a couple of serranos if you need more heat)
Flour
Salt and pepper
Spice mix of onion powder, garlic powder, black pepper, cumin, and oregano (Mexican if you have it, use Mexican oregano very sparingly, strong stuff.)
Chicken stock. Homemade is best, a box of Swanson’s is fine.
_________________________________________________________________________________
Heat Dutch oven over medium heat.
Once the pork is trimmed and diced into bite sized pieces, give it S&P, be generous. Toss in some flour.
Add some olive oil to the pan, coat the bottom and then add the pork. Don’t crowd, if you do, the pork won’t brown. It may take two or three batches.
Once the pork is browned, remove from the pan. Lower heat Add onions and chiles. Sir this and scrape up the brown bits (fond) from the bottom of the pot. Keep cooking until the onions start to clear, then add your garlic and spices. Probably a tablespoon of each except if you are using Mexican oregano. If you’re using that, just half a teaspoon and crunch it up in your hands before you add it.
Stir, stir, stir for a minute or so. You don’t want the garlic to burn.
You may need to add a touch more oil, then add a couple of tablespoons of flour and stir some more. For about a minute.
Add chicken stock and the meat back in along with any juices. Stir until smooth. Turn heat down to low and cover. Cook until pork is very tender, could be an hour or so. Stir to make sure it’s not sticking/burning. Add more stock/water if necessary.
You can add some more spices towards the end and check for salt. If it isn’t thick enough, get a cup of water and whisk some flour into it. Make sure the chile verde is at a gentle boil/ simmer and stir the slurry in. Stir, stir, stir. Let is simmer for about 10 minutes to cook the flour.
I like to serve it with rice.
I like to use pork shoulder for this, I think it has better flavor than loin. It will take longer to cook and it does have some more fat in it. You can probably get country style pork ribs. But make sure they are from the shoulder also called the butt. Trim them off of the bone and trim away any large pieces of fat.
I use an enameled cast iron Dutch oven for this. It’s heave and works very well for long, slow cooks. If you don’t have one, get your heaviest Dutch oven. It will hold heat well and help prevent scorching.
2+ Lbs diced pork
Olive oil
1 onion
3 or so cloves of garlic
A ton of roasted, peeled and diced green chiles (some hatch chiles are very hot, the ones I got this year are not. Dice up a couple of serranos if you need more heat)
Flour
Salt and pepper
Spice mix of onion powder, garlic powder, black pepper, cumin, and oregano (Mexican if you have it, use Mexican oregano very sparingly, strong stuff.)
Chicken stock. Homemade is best, a box of Swanson’s is fine.
_________________________________________________________________________________
Heat Dutch oven over medium heat.
Once the pork is trimmed and diced into bite sized pieces, give it S&P, be generous. Toss in some flour.
Add some olive oil to the pan, coat the bottom and then add the pork. Don’t crowd, if you do, the pork won’t brown. It may take two or three batches.
Once the pork is browned, remove from the pan. Lower heat Add onions and chiles. Sir this and scrape up the brown bits (fond) from the bottom of the pot. Keep cooking until the onions start to clear, then add your garlic and spices. Probably a tablespoon of each except if you are using Mexican oregano. If you’re using that, just half a teaspoon and crunch it up in your hands before you add it.
Stir, stir, stir for a minute or so. You don’t want the garlic to burn.
You may need to add a touch more oil, then add a couple of tablespoons of flour and stir some more. For about a minute.
Add chicken stock and the meat back in along with any juices. Stir until smooth. Turn heat down to low and cover. Cook until pork is very tender, could be an hour or so. Stir to make sure it’s not sticking/burning. Add more stock/water if necessary.
You can add some more spices towards the end and check for salt. If it isn’t thick enough, get a cup of water and whisk some flour into it. Make sure the chile verde is at a gentle boil/ simmer and stir the slurry in. Stir, stir, stir. Let is simmer for about 10 minutes to cook the flour.
I like to serve it with rice.
Defense. Rebounds.
Re: Totally random thread
nice! do we have POTD yet? cuz POTD
now I just need to recruit beaverfever back to the boards.
now I just need to recruit beaverfever back to the boards.
Re: Totally random thread
tell him they're talking about pork butt, he'll call "shotgun"
Re: Totally random thread
I watched the movie NWA last night. Fabulous. It did not disappoint.
Honored to have been voted 2017 kansascrimson poster of the year
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kubandalum
- Posts: 424
- Joined: Thu Sep 20, 2018 3:22 am
Re: Totally random thread
“When you think of the good old days, think one word: dentistry.” — P.J. O’Rourke
Re: Totally random thread
Finally this thread is on topic!
Speaking of which, why are equestrians allowed to literally shit all over trails?
Speaking of which, why are equestrians allowed to literally shit all over trails?
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Deleted User 57
Re: Totally random thread
Weatherchannel.com 60611 -
7:30 AM
TUE
Cloudy 70°
0% (precipitation)
93% (humidity)
SSW 5 mph (winds)
0%???? Really???? IT'S RAINING!!!!!!!
7:30 AM
TUE
Cloudy 70°
0% (precipitation)
93% (humidity)
SSW 5 mph (winds)
0%???? Really???? IT'S RAINING!!!!!!!
Re: Totally random thread
Slugs have mouths and they eat with a radula which is covered by 27,000 denticles.
Re: Totally random thread
Beaverfever just said his favorite Simpsons character is Otto
Re: Totally random thread
Is that the stoner bus driver? It's been a few years since I've watched it.
Defense. Rebounds.
Re: Totally random thread
Take it to the marijuana thread bro