Chile Verde?
- Thread starter Trix4me
- Start date
I made a big pot of this a while back up camping...I made it with some left over slow smoked pulled pork I had...Everyone loved it...
http://www.foodnetwork.com/recipes/guys-big-bite-/chili-verde-pork-recipe/index.html
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http://www.foodnetwork.com/recipes/guys-big-bite-/chili-verde-pork-recipe/index.html
Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.
No problem... I forgot to mention I served the chili Verde over fried Sopes and sprinkled Queso Fresco on top...MMMMmmm gooood..
Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.
Disclaimer:
The poster does not take any responsibility for any hurt or bad feelings. Reading threads poses inherent risks. The poster would like to remind readers to make sure they have a functional sense of humor before they visit any discussion board.
Trix4me
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LAST EDITED ON Aug-24-10 AT 11:37PM (MST)[p]Snort you're going to make a cook out of me yet. I haven't made Sopes at camp before, this year I will. It won't be a big stretch, I like to make empanadas with fruit pie fillings. After making the Sopes the oil will be ready.
LAST EDITED ON Aug-25-10 AT 11:31AM (MST)[p]I LOVE Green Chili!!!!!!! YUM!!!!
Snort, the foodnetwork recipe looks good. Here are a couple of personal pointers:
1) The note about 'not browning the onions......' is a personal choice for sure. IMO, browning the onions is a key step in ensuring the end product has a nice 'roasted' flavor.... Just my opinion.
2) When you add & brown the pork (unless you use previously cooked/pulled pork), add a couple of table spoons of flour when the meat is browned. After you then add the other ingredients, the flour will help to thicken it slightly and make a wonderful 'green chili gravey'!!
3) Use fresh Hatch green chili's when ever possible!!! No standard 'supermarket bought' Anaheim compares IMO!!!
YUMMY!!!!!!!! The Hatch chili's are ripe!! I love this time of year!!!
S.
PS: I won a Blue ribbon in a Chili cook-off with my Green Chili a few years ago!!!! lol
Snort, the foodnetwork recipe looks good. Here are a couple of personal pointers:
1) The note about 'not browning the onions......' is a personal choice for sure. IMO, browning the onions is a key step in ensuring the end product has a nice 'roasted' flavor.... Just my opinion.
2) When you add & brown the pork (unless you use previously cooked/pulled pork), add a couple of table spoons of flour when the meat is browned. After you then add the other ingredients, the flour will help to thicken it slightly and make a wonderful 'green chili gravey'!!
3) Use fresh Hatch green chili's when ever possible!!!
No standard 'supermarket bought' Anaheim compares IMO!!! YUMMY!!!!!!!! The Hatch chili's are ripe!! I love this time of year!!!
S.
PS: I won a Blue ribbon in a Chili cook-off with my Green Chili a few years ago!!!! lol
How did the Hatch Chili's work-out for you???
I found some here in Phoenix on Friday! Pork loin roasts were 1/2 price at the grocery store, so I made a HUGE pot of it on Saturday! 10 lbs of pork worth!!! Freezes nicely....
It turned-out awesome!! It's really amazing the difference that the nice fresh Hatch chili's make (as opposed to standard Anaheims....).
Enjoy!
S.
I found some here in Phoenix on Friday! Pork loin roasts were 1/2 price at the grocery store, so I made a HUGE pot of it on Saturday! 10 lbs of pork worth!!! Freezes nicely....
It turned-out awesome!! It's really amazing the difference that the nice fresh Hatch chili's make (as opposed to standard Anaheims....).
Enjoy!
S.
