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 Homemade Chile Verde 
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Location: Round Rock, TX
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Have always been a red chili kind of guy but thought what the heck why not try the green side of things :bigsmile:

Ingredients
4-5 lbs pork roast, boneless (recommend having the butcher cut this into cubes)
2-3 large yellow onions, chopped
4 cloves garlic, minced
4 Anaheim peppers
2-3 Poblano peppers
3-4 Jalapeno peppers
1-1.5 lbs tomatillos, remove husk, clean, and chop
1 small bunch cilantro, chopped
1.5 tbsp ground cumin
1.5 tbsp ground coriander
1.5 tbsp oregano
Several bay leaves
1 cube chicken bouillon or liquid chicken stock
Water to cover
Salt to flavor as needed (optional)

Directions:
- Roast the jalapeno, anaheim, and poblano peppers. Remove charred skin, membranes, and seeds. Dice/mince peppers.
- Pan fry the pork cubes in a large Dutch Oven until well browned. Remove the finished pork to tray or bowl
- Add diced onions and mixed cumin, coriander, and oregano to dutch oven. Cook for 3-5 minutes.
- Add garlic, tomatilloes, bay leaves, cilantro, and chile peppers
- Add the pork back to the pot
- Add chicken stock/bouillon and water to cover
- Bring to a boil, reduce heat to simmer and cover with lid
- Cook for roughly 3 hours till pork is fork tender
- Salt and pepper to taste

Serve with tortilla chips & guacamole if desired.

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Last edited by GeekWithGuns on Sun Dec 10, 2017 3:54 am, edited 2 times in total.



Sat Dec 09, 2017 8:02 am
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Cubed Pork Ready to Go
Attachment:
P1020281.JPG


Pork Frying in the Dutch Oven
Attachment:
P1020284.JPG


Vegetables Ready to Go
Attachment:
P1020283.JPG


Starting to Simmer
Attachment:
P1020285.JPG


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Sat Dec 09, 2017 8:08 am
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Good chile verde is one of the best things on earth. If you haven’t been to Colorado and tried it in a hole in the wall Mexican restaurant, you’re missing out.


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Sat Dec 09, 2017 8:10 am
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edogg wrote:
Good chile verde is one of the best things on earth. If you haven’t been to Colorado and tried it in a hole in the wall Mexican restaurant, you’re missing out.
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Agreed. We don't see it here much in Tejas, this is red chile and beef country. It's more of an item in New Mexico and also Colorado as you mention. I know there's a couple Hatch chile fans on the site. This would probably be pretty awesome with Hatch chiles too.

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Sat Dec 09, 2017 8:12 am
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Looks delicious! :drool:
When is your next road trip up this way? Bringing a big pot of that with you would probably open a lot of doors. :prettyeyes:


Sat Dec 09, 2017 8:26 am
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PMB wrote:
Looks delicious! :drool:
When is your next road trip up this way? Bringing a big pot of that with you would probably open a lot of doors. :prettyeyes:


Hi PMB,
I'm resisting the temptation to open the lid every ten minutes to try it out lol. It's greener than the photo appears.

At the moment the plan is to visit my family in Ottawa in late March then a drive out to SoCal on I-10 to visit family in mid to late April. So it might be a while before we're back in the Northwest. My wife has sons living in Olympia and Tacoma so we'll certainly be up that way again before long. Plus one of my favorite things is skiing gates / race camps at Timberline on Mt Hood in June or July. Will let you know when planning a trip. Would be great to put together a BBQ/chili cook.

Dave

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Sat Dec 09, 2017 8:35 am
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Wow! That is Chili Verde DeLuxe. I usually do the lazy man's verde with 1/3 of the ingredients. That will now change as a result of your post. :bow:

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Sat Dec 09, 2017 9:06 am
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I hate all the guys here with their nice guns and all.

You, I love like a brother.

OK seriously. I wish I had some for the Sounders game today!

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Sat Dec 09, 2017 10:02 am
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We make a very similar recipe at home in the crock pot. We've found that it "ages" --- it's quite a bit better on Day 2 and then slowly gets better on days 3 and 4. It's never lasted longer than that. Refrigerated of course. So we make it a day in advance. You can stretch it out with rice inside a tortilla, a verde burrito pretty much.

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Sat Dec 09, 2017 11:26 am
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Ok mine is on the stove. Looks excellent. Being a chef I made a few changes and the recipe has a few typos. Plus no good tomatillos around this time of year! Sounders on. I'll be back with a report

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Sat Dec 09, 2017 1:07 pm
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Pablo wrote:
Ok mine is on the stove. Looks excellent. Being a chef I made a few changes and the recipe has a few typos. Plus no good tomatillos around this time of year! Sounders on. I'll be back with a report


Wow sounds great. Definitely interested to hear how it turns out. For sure let us know if you see a good way or two to improve the recipe.

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Sat Dec 09, 2017 2:10 pm
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GeekWithGuns wrote:
Pablo wrote:
Ok mine is on the stove. Looks excellent. Being a chef I made a few changes and the recipe has a few typos. Plus no good tomatillos around this time of year! Sounders on. I'll be back with a report


Wow sounds great. Definitely interested to hear how it turns out. For sure let us know if you see a good way or two to improve the recipe.


First of all the recipe is great. It makes a nice chile verde.

I used a nice fat shoulder butt, which had a blade bone in, so I cut the meat off and cubed it. If you can have a butcher do this - then for sure your advice is great, save counter time. I could tell this meat would be nicely tender. The bone with clinging meat I started right away in some vegetable stock for my "clear" liquid. After I browned it deeply. Also I browned the meat spread out in two pans so it wasn't boiling in juices. Just a perfect flavor sear. Oh - I almost forgot I browned it with a couple rashers of quality bacon. Just to alter the flavor profile slightly. The other sauce I had is interesting.......as I wrote, the tomatillos at the store are beyond pathetic, more like rotten. So I used canned tomatillo sauce. Which kinda sucks. But I combined it with my stock above from deglazing and the bone.

The peppers, no fresh pablano so I used 2 pasillas. Oddly the Anaheims had some kick. Plus I roasted one fresh yellow bell pepper for some sweetness color and texture. I used two jalapenos and two serranos. The recipe doesn't say when to add the peppers, but I assume with the tomatillos. No bay leaf in the ingredient list, no biggie. Added. I ground my own coriander and cumin, way tastier fresh ground.

None of us like cooked cilantro, left that out. Some fresh is OK on the side, chopped and cooked tastes like soap to some people's taste buds.

This was tender in just over an hour, let it go longer.

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Sat Dec 09, 2017 4:07 pm
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Lousy crappy cell phone picture


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Sat Dec 09, 2017 4:29 pm
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Pablo, do you deliver?


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Sat Dec 09, 2017 4:50 pm
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edogg wrote:
Pablo, do you deliver?


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Take away only. :bigsmile:

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Why does the Penguin in Batman sound like a duck?

Because the eagle sounds like a hawk.


Sat Dec 09, 2017 5:48 pm
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