looking for ideas on pork chili

Plumbr44 · January 2010

I'm bored with beef chili for now, thought about using pork but never have in the past. I have some pulled pork in the freezer, but would rather cook from raw and save the pulled for emergency fixes. No idea what is the best to use. Shoulder, country ribs, loin? Any and all suggestions would be great. I'd like to start Friday or Saturday.

Thanks all, you guys are great!

Matt the plumber

Boilermaker Ben · January 2010

Any cut that benefits from slow cooking. I'd use shoulder.

The last batch I made, I used primarily brisket, and cubed half and ground the other half. But I also smoked some rib trimmings from a batch of pork spare ribs, and mixed that in toward the end of the chili cook. It was outstanding. http://we3hardings.blogspot.com/2009/10/pot-of-chili-loaf-of-bread-and-thou.html

You might also enjoy experimenting with using some chorizo sausage (a smokey/spicy pork sausage...the mexican variety is a fresh sausage) in your chili.

c tredwell · January 2010

I do a grilled chili that my family loves. Start out with 3 lbs plum tomatoes charred--in blender with s/p. Then I grill onions, celery, and couple jalapenos, Chopped up into the mix. Rub pork with a spicey rub and pull when med rare (loins or chops work pretty good) A few spices in the mix, black beans, and red kidneys. Tasty! Lots of smokey goodness.

Plumbr44 · January 2010

I wasn't sure if I should presmoke any of the meat, or just toss it in the DO raw and brown it a bit like I do with my beef chili and stews.

Boilermaker Ben · January 2010

That was the first time I'd pre-smoked any of the meat for chili, and it was great. But it was less than a quarter of the total meat I used in the batch...actually probably significantly less than a quarter.

Richard Fl · January 2010

This works for me.

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.

crghc98 · January 2010

I've made chili with precooked pulled pork...It works fine....different and smokey flavor, and because of the smoke already there, I just cooked it on the stovetop.

Plumbr44 · January 2010

I don't wanna used my pulled pork on this cook... I have to save it for emergencies, LOL...

emilluca · January 2010

For what it is worth the last two chili cooks I used Bob Evans Sausage with White kidney beans and the usuall tomato base and seasonings and it was great.
Might want to give that a try sometime.
It was on the large egg using a iron dutch oven uncovered. I do add macaroni that was cooked on the stove when the chili is done.
Emil

mkc · January 2010

Do not pass go, do not collect $200, go straight to Thirdeye's Green Chili and your search will be over:

http://playingwithfireandsmoke.blogspot.com/1998/06/green-chili.html

Especially fabulous if you have roasted Hatch green chiles in place of the Anaheims.

Michelle

KAitch · January 2010

Saw Tyler Florence do this one and had to try it: http://www.foodnetwork.com/recipes/tyler-florence/mexican-pork-chili-recipe/index.html

Some guests struggle with the green color, but can't put their spoons down once they start.

When I cooked it in the egg with some hickory chunks it just got better. Still sear it in the roasting pan before cooking in BGE.

My mod: Crema made from 2 parts Sour Cream, 1 part half 'n half, lime juice & zest to taste.

Make sure to do the fried corn tortilla strips.

I used pork butt, a pound more than called for - should work well for this crowd!

looking for ideas on pork chili

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