Robert-R
TVWBB Diamond Member
It's been raining off & on for the last 3 days with cool temps. Needed something to warm us up: Chile Verde.
Roasted 3 lbs of Anaheims.
Rounded up the volunteers.
I liked Clint's "taste of smoke" routine he used in his Pozole Rojo thread a while back. Thought I'd give it a try on this cook.
2 lbs of pork butt chunks getting the treatment: about 15 minutes. Mesquite for smoke.
Heated 2 tbs of evoo and then browned the pork.
Added the chilis.
And the other ingredients:
10 oz can of Rotels, 16 oz salsa verde, 7 blasts or so of W. sauce, couple tbs of Mex oregano, 1 tbs of sugar, the beer, 2 chopped chipotles & some adobo from the can.
Brought it to a boil, moved to the cool side of the grill to simmer for 45 minutes & salted to taste. Fried some beans.
Time To Eat!
The smoked pork is a nice addition to the flavor profile. Will be standard practice from now on.
Also added some lime juice and apple cider vinegar to the stew towards the last. I like that, too.
Roasted 3 lbs of Anaheims.
Rounded up the volunteers.
I liked Clint's "taste of smoke" routine he used in his Pozole Rojo thread a while back. Thought I'd give it a try on this cook.
2 lbs of pork butt chunks getting the treatment: about 15 minutes. Mesquite for smoke.
Heated 2 tbs of evoo and then browned the pork.
Added the chilis.
And the other ingredients:
10 oz can of Rotels, 16 oz salsa verde, 7 blasts or so of W. sauce, couple tbs of Mex oregano, 1 tbs of sugar, the beer, 2 chopped chipotles & some adobo from the can.
Brought it to a boil, moved to the cool side of the grill to simmer for 45 minutes & salted to taste. Fried some beans.
Time To Eat!
The smoked pork is a nice addition to the flavor profile. Will be standard practice from now on.
Also added some lime juice and apple cider vinegar to the stew towards the last. I like that, too.
Last edited: