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@?*&$#% Chili Verde.........an anathema

eenie meenie
eenie meenie Posts: 4,394
edited November -1 in EggHead Forum
I wanted to make a red chili with Gary's, Village Idiot's homemade Moose Butt Powder. However, since Gary hadn't been on the forum, I thougt I would wait until he returned to the forum to do my red chili cook. So instead, yesterday I bought stuff to make my B?*&$#d Chili Verde. Wouldn't you know it, I noticed that Gary has returned. YEAHHHHHH!!!!!!!! So I'll make some red chili soon in tribute to us eggers finding our Village Idiot at a later date. Gary, it was sad around here without you.

Rebecca's B?*&$#d Chili Verde (I didn't name this, friends at my first chili cookoff in Denver named it this because it has tomatoes. That is how I learned that tomatoes are an anathema to chili purists):
2 1/2 lb cut up pork butt,12 dozen roasted poblanos and 4 raosted jalapenos, 1 really big onion, 4 cloaves, garlic, 1 large can whole tomatoes coarsely chopped, 2 cups chicken broth.

Prep ingredients:
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Roasted poblanos and jalapenos
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Browned pork butt, the fond came out great.
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Pork Butt with sauteed onions and garlic, raosted diced chiles, and tomatoes
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braiser setting on three egg feet which where on a platesetter. Used Oak for smoke. Egged at 250 - 300 degrees uncovered for one hour, then covered for 45 minutes.
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Plated with Allagash Grand Cru
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Plated B?*&$#d Chili Verde
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Perhaps the best part was being able to dine al fresco with the last of my narcissus!
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