Green Chili Soup ideas???

Brutus

So, i have a pile of new mexico green chilis sitting in my fridge and i need some ideas on what to do with them. i'm thinking soup of some kind in the DO on the Egg. any ideas from the all knowing forum?

BTW, i've only had my egg for a couple months now and love it and this forum. Big thanks to everyone for all of the advice that can be found here.

thirdeye

Welcome to the neighborhood. Here is a link from my cookin' site to Mrs ~t~'s recipe. If you try it, the key is the flavors from the bark formed from the spices that are roasted atop the ground pork. This step can be done in the Egg.

Green Chili

PS cook about 1 pound extra of the meat.... When it's ready to go into the stock pot or Dutch oven, it will be done around the edges of the pan (the center will not be done) and great for snacking.

Richard Fl

This is not really a soup, but has lots of liquid in it.

Chili, Pork, Green







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

mkc

Thirdeye's Green Chili is to die for.

Besides soup, if there are any extra, make green chile sauce and use it on eggs for breakfast, mixed with sour cream for enchiladas suizas, or over the top of tortilla burgers. I have my version of the burgers (and the green chile sauce recipe we like) on our travel blog/website from last October.

Oh, we also like them in carnitas - either crock pot style or chopped up and fried with some onions and pulled pork from the Egg (with a little Bohemia for moisture if needed)

thirdeye

Or poach a couple of eggs in it. Hehehee. Thanks for the kind words.

Bacchus

Dude......... :ohmy:

Loco Lobo

Here is a link of a recipe I posted. Manage the heat with the chili's and you can feed children or ravin' heat lover's.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=733695&catid=1#