Pork & Poblano Stew


 
Robert-R

Robert-R

TVWBB Diamond Member
When I think of Green Chili, I think of Anaheim or Hatch chilis with pork - not poblanos.
So technically this might be considered Green Chili. Myself... I don't think it is.

Roasted, peeled, seeded & chopped 8 poblanos, trimmed & cubed 2 1/2 pounds of pork butt & chopped a big onion.
Set up the Performer for 2 zone cooking & fired up a full chimney of KBB. Adjusted the heat so the lid thermometer read 450*

32383692082_ab2f12f185_b.jpg


Put a tbs or so of evoo in my big skillet, browned & heavily salted the pork. Removed it & set aside.

32413571271_3b36e9c805_b.jpg


Added the chopped onion, 1 teaspoon cumin & cooked until the onions were translucent. Then 4 cloves minced garlic for a minute. & then 3 chopped chipotles with a tbs or so of adobo.

32383691442_7686f67375_b.jpg


Returned the pork, added the poblanos, 2 cans of chicken broth & a tbsp of oregano. Brought things to a boil.

32495250726_6e95695d29_b.jpg


Covered & moved the skillet to the other side of the grill. Let everything simmer for an hour.

31724216773_9e12cbecaf_b.jpg
[/url]

Added a mini chimney of lit KBB to the fire, 1 1/2 cups frozen corn & a large peeled diced sweet potato.
Covered & gave it another 45 minutes.

32157166940_5914640ecf_b.jpg


It was TIME TO EAT!!!

32495250396_04f49339b1_b.jpg


Topped with some sour cream, cilantro & a sprinkling of pepitas.

32157166570_f14ef94e35_b.jpg


One of my favorite things.


fwiw - had the lid on the performer except when taking pix.
 
Last edited:
Looks pretty darn good :)

Question: I see a lot of folks use their performer for just the sort of cook you're doing but why not the stove? Are you getting some kind of flavour from the air from burning briq's? I can see getting flavouring that way if there was some grease dripping down on the coals. But not from a skillet.

So I ask: why?

(I should add I use gas (genesis); charcoal/briq's only for the WSM and always some wood )
 
Last edited:
Len Dennis said:
Looks pretty darn good :)

Question: I see a lot of folks use their performer for just the sort of cook you're doing but why not the stove? Are you getting some kind of flavour from the air from burning briq's? I can see getting flavouring that way if there was some grease dripping down on the coals. But not from a skillet.

So I ask: why?

(I should add I use gas (genesis); charcoal/briq's only for the WSM and always some wood )
Click to expand...

Uh.... it's fun? Because I can? :p
 
In my mind, that's a valid question. My answer is I'm 50'ish and it offers an inexpensive solution to a midlife crises. Others, no doubt, will offer a more valid basis. But seriously; it's an escape from the norm for me. Last night I baked a meatloaf on our kettle--which was inspired from another post--and I woke up in the middle of the night thinking about it with pleasure.
 
That is one terrific cook Robert. I absolutely love meals like that. I do a lot of cooks on my grills and smokers that would be easier on the stove or oven, but I prefer the outside cooking. It's my hobby, more like a passion and it keeps with the spirit of this Forum and Weber cooking. Keep it up.
 
Robert, that's a great looking stew and I do like the antifreeze. I like Wild Turkey 101 over ice.:)
 
You must log in or register to reply here.

 

Back
Top