Green Chili

cookn biker · July 2010

I was taught this about 30 years ago from a dear older friend. Around here the onion in chili is strongly loved or hated. I like them.
I also make this in big batches and freeze. This is a loose method, please keep that in mind. Put what you like and vise versa.
I orinonally bought a pork roast and browned it up really good on the stove. I now do that, or take leftover pork butt, on the egg. Any big chunk of pork usually does fine. Brown the heck out of it, add some h20, beer or other liquid to braise. Get it to be pullable. Pull the pork, set aside. Put in the pot diced onion, garlic, green chilis, tomato (if desired, another personnal preference) s/p. Get the onions sauted and add some flour, a bunch. Get that all brown, stirring a bunch. Now add the liquid and the pork. I start with h20 and usually end up adding chicken stock also. Let that boil a bit and taste. Fine tune as needed. Lot's of times the chilis are not hot enough so I add cayenne powder or peperoncino powder
Think that's it. Enjoy!!

Mainegg · July 2010

ha ha love how fine tuned the measurements are

you cook like I do a little or a lot, water beer or wine

what ever is handy and no biggie. just taste and dump and shake. going to have to try this sounds great!

Richard Fl · July 2010

Here is one recipe that has evolved. Now use pulled pork.

Chili, Pork, Green, Richard Fl.

INGREDIENTS:
5 Lbs. Pork, Butt, Boneless
2-3 Lbs. Onions, Quartered, Sliced 1/4 inch Thick
6 11 Ozs. Tomatillos, Tomatoes, Canned, Remove Husks & Stem, Save Liquid
3 7 Ozs. Taco Sauce, Green, Mild
2-3 3 1/2 Ozs. Green Chilis, Diced
1 Good Beer, Coors, Corona, not dark or light
2 Pints Chicken Broth
2-3 Pints Salsa Fresca
4 Tbs. Red Tomato Paste`
2-3 Whole Jalapeños, Seeds & Veins Removed, Finely Diced, You decide How Hot!
3 Tbs. Red Pepper, Crushed
6 Tbs Green Chili Powder,
2-3 Tbs. Sugar
2 Tbs. Cumin
Salt/Pepper to taste

Preparation
1 Cut the pork into 1 inch pieces, Saute in a Dutch oven to render grease and partially cook. Drain. Cook Onions in a little olive oil until start to wilt. Add pork back into pot and then the rest of the ingredients.
2 Bring to boil and then simmer. Place lid on pot and cook 1-1 1/2 hours. Remove lid toward end and reduce if too much liquid. Add beer or chicken broth if to thick.
3 Serve with fresh hot tortillas and/or rice.
4 Works well with leftover turkey or chicken also. Freezes very well!
5 This can also be done on the BGE, 9 QT Dutch Oven, Indirect, Plate Setter leg up, something to lift the DO off the plate setter 1/2 inch or so, 350F, no top on DO, light smoke couple of hours. Keep an eye on it so it does not dry out.

Yield: 2

Recipe Type
Dutch Oven, Main Dish, Meat

Recipe Source
Author: Richard Howe, '75

Source: BGE Forum, Richard Fl, 1980/05/25

2009/08/21--Richard Fl--Cooked 2 8 1/2 lbs pork butt 350F for 3 hours. Used them for the Florida Mini Fest. Made 3 gallons chili and took to party and reheated in 9 qt DO.

berrygood · July 2010

When it comes to chile, I think we're kindred spirits, Molly. My "death row" meal would definitely have chile in it. I look forward to trying your method. Thanks for being so detailed with the recipe...

Capt Frank · July 2010

Molly, I knew we had something in common,we bought our measuring devices in the place! :woohoo:

Capt Frank
Homosassa, FL

Green Chili

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