4.5 and up spares

OH, what to do with the leftover meat from trimming pork ribs! I call it Scotchman's because the night I first did it I had had a few sips of scotch and the recipe evolved.



Chili, Pork, Scotchman's Red Chili







INGREDIENTS:
4 Lbs. Pork Riblets, Trimming of St Louis Ribs
10 Lbs Pork Roast, Bone-In Pork
4-6 Whole Poblano Chiles, Roasted on BGE
2-3 Cups Bell Peppers, Chopped, I Prefer Red or Yellow
4 Large Onions, Coarse Chopped
3-4 Ribs Celery, Chopped
3 Tbs. Jalapeños, Chopped
2 Cans Beer
2 Bunches Cilantro, Chopped, Leaves Only
2 10 Ozs Rotel, Original
20 Whole Tomatoes, Fire Roasted On BGE, Peeled and Crushed
3 Cups Tomatoe Juice
2 4 1/2 Ozs Can Green Chilis, Chopped
2 15 1/2 Ozs Can Kidney Beans, Red/Pink, include liquid
1 7 Ozs Can Chipolte Sauce
2 Cups Pork/Beef/Chicken Stock
1 Tbs Red Pepper, Coarse Ground
3 Tsp Chili Powder, Chimayo
2 Tbs Pepper, White, Ground
2 Tsp Cayenne pepper
2 Limes, Juice of
4 Tsp Cumin
3 Tbs Garlic, Coarse, Chopped
4 Tbs Oregano, Mexican
Salt/Pepper to taste
1/2 Stick Butter




Procedure:
1 Cook the rib meat in a pot on the stove for about 2 1/2-3 hours. Turn off and when cool, drain the liquid--save some for the stock, and degrease it, separate the meat from the bones and fat. yielded about 3-4 cups of meat. The pork roast (3 pieces 2 inches thick) were placed indirect on BGE @350F for 2 1/2 hours. Then placed in the chile pot, bones and all.
2 BGE 300°F-325°F, indirect, plate setter legs up, spacers under the DO, no top. I prefer to sauté the veggies on the stove, but the egg will work also. 2-3 pieces of apple wood for smoke flavor.
3 In heavy 9 quart Dutch Oven, saute onions, celery, garlic, add tomatoes, liquids, spices. Cook on simmer for 3 hours. Stir about every 30 minutes so it does not stick.
4 After 2 1/2-3 hours, add cilantro, pre-cooked pork, beans w/liquid. Cook 2 more hours., may need to add some more tomato juice if it starts to get dry. Add 1/2 stick butter at end for texture.Serve or reheat second day for better flavor. Freezes well.


Yield: 9 Quarts
Preparation time: 45 minutes
Cooking time: 5 hours
Ready in: 6 hours

Recipe Type
Dutch Oven, Main Dish, Side Dish

Recipe Source
Source: BGE Forum, Richard Fl, 2008/11/08