green chili on the BGE recipe-lots of pics

eggor

<p />I made this several weeks ago, and just thought i'ld share. It's a fun cook and pretty good. Let me know if you try it. I tried to tame it down for heat, uou can always add more but you can't take it out.[p]Scott[p]GREEN CHILE SOUP[p]Serves 4, but better for two, freeze the leftovers and use for smothered burritos.[p]Roasted:
Two bell peppers - any color
Two Anaheim peppers
One Jalapeño (cored if you don’t want as much heat, or skip altogether) [p]Meat
¼ lb leftover pork loin diced or chopped up pulled pork
¼ lb chicken breast, diced
1 ounces of salt pork, diced[p]Other ingredients
3 tbs of butter
½ white onion diced
1 clove garlic, minced
¼ cup flour
1 qt chicken broth
1/3 cup tomato sauce
¼ cup diced tomatoes
½ tsp chili powder
½ tsp cumin[p][p]
[p]Get egg to about 400 with cast iron skillet in place and roast the peppers [p][p]Remove the rind and dice the salt pork,
Prep all other ingredients, the cooking gets pretty frantic if you’re not prepared. [p][p][p]cook salt pork till fat is rendered, notice that I left the rind in. [p][p]add chicken and pork, sauté until browned. We used leftover pork loin so this step could be skipped, since it was already cooked. Drain and discard grease and rind. Place meat in a different bowl.[p][p]Add butter and sauté the onions and garlic. Once the onions become clear add flour and stir until you get a nice roux.[p][p]Stir in the chicken broth slowly. Once the peppers are fully roasted seed, peel and chop the peppers. The jalapeño, I seeded and left whole so I could fish it out before serving. Add all remaining ingredients and simmer.[p][p]i used a couple metal rods as a spacer between the pot and the stone to let some steam escape, place the tortillas on the stone and rotate occasionally.[p][p]let it cook for a while to let the flavors meld .[p][p]Slice tortillas and serve with avocado slices and sour cream.[p]

chuckls

eggor,[p]What a great post! I've got a green chili recipe that I like, but now I see how much I've been missing. I'm definitely going to get a cast iron pot after seeing you do this.[p]Thanks![p]Chuck

eggor

chuckls,[p]I really wanted to do this at the minifest, which is why i brought a very similar recipe with me, but with all the food that was being cooked i figured just the jerky would be plenty.[p]If you have a good recipe i'ld love to hear it!![p]Scott

YankeeBBQ

eggor,[p]I cooked this for a chili competition in work. It came in first.[p]Capsaicin Conundrum
Chili Verde
1 tbsp Oil
3fresh Poblano Chiles roasted peeled and seeded
3 fresh Jalapeno Chiles roasted peeled and seeded
Hot and Mild Hatch Green Chiles (I used 6-4oz cans of mild and 3-4 oz cans of hot)
28 oz can Tomatillos
2lbs slow Smoked BBQ Pork
3 cloves Garlic minced
2 small yellow Onions
2 medium Tomatoes
1 tbsp Red Pepper Flakes
1 tsp Onion Powder
2 tsp red Chile Powder(I used Ancho)
4 cups Chicken Stock
2 tbsp fresh cilantro finely chopped
1 tsp Mexican Oregano
1 tsp Cumin
3 tbsp cornstarch
Salt to taste[p]Finely chop onions and garlic and sauté in oil until soft. Add oregano, cumin, onion powder, red chile powder pulled pork and chile flakes and cook for 2 to 3 minutes. Add tomatoes, tomatillos, chopped chiles and chicken broth. Bring to a boil and simmer for 3 to 4 hours. Add water as necessary to maintain the desired consistency. Add 2-3 tbsp cornstarch mixed with water prior to serving to thicken as desired. Check for salt and add if necessary. Add chopped cilantro just before serving.