ok guys you asked for it!!!! Q-VIEW!!!!!
The beginnings of what turns out to be a very good colorado southwest pork green chili!!!!!!
1. PORK BUTT 6LBS
2. GREEN CHILIS; ANNAHEIM/PABLANOS 12total
3. 3 JAP-A-PINOS
4. 1 SERRANNO AND 1 HABANERO PEPPER
5. 3TBLS. CUMMIN
6. 3TBLS SMOKED CUMMIN
7. SALT AND PEPPER TO TASTE
8. 2 ONIONS
9 ONE HOLE LARGE GARLIC
10. SOME OTHER STUFF!!!!!
look at that smoke penitration!!!!
ok guys the meat its a shame but you have got to do it this way !!!!! when you take the meat off the smoker put it in the oven at 225 for two hours or so and make sure you cover it when you pull the meat out it will have a good amount of drippings from the meat collected in the pan SAVE THIS YOU WILL NEED IT LATER. so take that nice meat you just spent all day cooking and just put it in the refridgerator!!!!! yep you read that right right in the ol' ice box till the next day you want to put all the juice in the box also so it gets cold and becomes a gelliton!!
the next day pull out and cut 1inch cubes out of the cold meat!!!! the juice can be seperated from the fat( now its the orange stuff on top of the gelliton )
the peppers and garlic!!! smoke em till the garlic coated in olive oil is done the peppers may need some grill time
dice the onions cook till just turn clear add the pork you cooked the night before
cook till you can get all the peppers and garlic cut 10 to 15 mins
add all ingreadents together chilli pekine, cummin, onions, pork,peppers, chicken stock, smoked cummin, flour1/4 cup mixed with the broth then added , salt, 2 cans of diced tomatoes
thats me and my lil angel well you can do what ever you want with the recipe and let me know what you think I loved it but your taste is not mine but if you do it like i did and then try your way and see if you get another result keep you box hot and your beer cold