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New Mexico Green Pork Chili on the Egg

Lawn Ranger
Lawn Ranger Posts: 5,467
edited November -0001 in EggHead Forum
IMG_2670.jpg
<p />This was an experiment. I wanted to make a chili using crushed New Mexico chili, but I wanted it to stay lighter in color than beef chili. Don't know why, but I did. Rather than use beef, I decided that pork might stay lighter in color when cooked, so that's what I went with. I used both tenderized pork cutlets (which I diced) and fresh ground pork. [p]I also decided to used predominately green and yellow tomatoes although I did throw in some red for contrast. I used both ground and whole cumin and lots of onion and garlic. Naturally, there was lots of the green chili. I love this stuff, as it seems to have a really rich hotness different from the red.[p]I browned everything in the pot on the stove and then transfered to the Egg and cooked over an inverted plate setter with pecan smoke at around 250 for about 3 hours.[p]It still turned a chili color, and yes, those are some Great Northern beans, and,....it was very tasty! More pics below.[p]Off to the shop.[p]Good day all.[p]Mike [p]IMG_2656.jpg[p]IMG_2660.jpg[p]IMG_2666.jpg[p]IMG_2663.jpg[p]IMG_2667.jpg
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Comments

  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
    LawnRanger,[p]I'm just starting my day with my first cup of coffee and I innocently read this message...[p]Now I'm starving and the stores aren't open yet because I need to make some chili or stew today..
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  • TRex
    TRex Posts: 2,714
    LawnRanger,[p]Can you please foodsaver some of that and ship it to me Priority Overnight? That would be the perfect comfort food for this 30 degree weather over here in Greenville. Fortunately a warming trend is in our near future . . .[p]Lookin' good, Mike![p]Cheers,[p]TRex
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  • bobbyb
    bobbyb Posts: 1,349
    Mike that looks really good. Hope your Texan compadres don't come down too hard on you for using beans!
    Cheers, Bob
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  • AZ Traveler
    AZ Traveler Posts: 664
    LawnRanger,[p]I'm in the same shape as another post here. We are expecting rain and snow today and tomorrow. Sure would go goooood right now. Great piece of cooking. Enjoy AZ
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  • Jose'
    Jose' Posts: 48
    LawnRanger,
    I was thinking you were in Tx? You go out to a gourmet resturant and then put beans in your chili.http://www.vivanewmexico.com/nm/food.recipes.cocinas.grnchile.html

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  • Unknown
    Unknown
    LawnRanger,
    man, that looks good.[p]the only problem i see is that bowl in the first photo is too small![p]great pix and i appreciate the sensible file sizes.
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Jose',
    Aw, Man! I should have used hominy!!
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    Rick's Tropical Delight,
    I think it's an optical delusion.[p]Mike
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  • Lawn Ranger
    Lawn Ranger Posts: 5,467
    bobbyb,
    Heh, heh....We've had this debate before. I actually think it was pretty evenly divided the last time I brought the subject up. It's one of those polls to take on slow Forum days to get people worked up.[p]Mike
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  • Richard
    Richard Posts: 698
    LawnRanger,
    Mike, Thanks for the suggestion to post this. This a recipe I have not had a chance to egg, but have been playing with the recipe for 20 odd years. It does not like beans, but craves to go on top of rice. [p]Chili, Pork, Green
    [p]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




    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 Freezes very well!


    Yield: 2

    Recipe Type
    Dutch Oven, Main Dish, Meat

    Recipe Source
    Author: Richard Howe, '75[p]
    [p]
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