or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › My way of roasting peppers
New Posts  All Forums:Forum Nav:

My way of roasting peppers

post #1 of 7
Thread Starter 

 

 

 

 

 

 

 

 

 

 

 


Edited by Pwillie - 7/15/13 at 3:58pm
post #2 of 7
Thread Starter 

This was my first attempt at doing a Q view and I guess I am not doing it right.  No pics.  I'll try for some help and do again. Sorry.

post #3 of 7

Cool, too bad Poblano peppers are a rarity; I think I have only seen them once in grocery stores around here.

 

canada.gif

post #4 of 7
Get it figured out stat, I love smoking peppers and am always interested in trying something new. :)
post #5 of 7

Tarbaby...there is a tiny trick.  Here is a link that might help out.

http://www.smokingmeatforums.com/t/125263/how-to-upload-a-photo-q-view-to-your-post

 

If you are using a cell phone or Ipad...change the forum setting to mobile.  You can find that on the main page...down at the bottom.

 

Kat

post #6 of 7
I had horrible issues trying to post Q-View until I dumped Internet Explorer for Google Chrome.
post #7 of 7
Thread Starter 

I found one of the recipes that I use quite a bit.  You can reduce it if it is more than you wish to try........................

 

Unk’s Green Chili With Pork

 

 

 

Pork Green Chili:

 

6-8 Lbs. Boneless pork butt roast cut into 1-2 inch chunks

1 14 ½ Oz. cans diced tomatoes drained

2 14 ½ Oz. cans chicken broth

6-10 cloves of garlic chopped or pressed

6-7 Anaheim chili peppers chopped (I use food processor)

3 Large yellow onions coarse chopped

1 Gallon water

½ to ¾ cup fresh cilantro chopped

4 Fresh Serrano peppers seeded and diced

2 Tbsp vegetable oil

2 Tbsp ground cumin

2 Tbsp fresh coarse ground black pepper

2 Tbsp garlic powder

2 Tbsp chicken bullion granules

2 Tbsp Mexican Oregano

¾ cup flour

Salt to taste

 

Directions:

 

Brown cubes of pork in oil and set aside to add later.  In a large stock pot, place the chilies, Serrano peppers, tomatoes, garlic powder, garlic, onions, oregano, black pepper, cumin, bullion, broth, and water and simmer for 2-2 ½ hours.  If you don’t  hold the pork and add it back after all of the other ingredients have cooked for an hour or so it will cook to pieces.  Add salt to taste.  Mix flour with water and add to the above and cook for an additional 45 minutes to slightly thicken.  This can be frozen in smaller quantities until you need it.  I use one quart freezer bags.  When I thaw it for use, I usually add flour and thicken it even more.  Suit yourself.

 

This recipe is mild to medium hot depending on the temp of the anaheim peppers used which will always vary.  If you would like it to be less spice you may wish to use jalapeno peppers instead of serranos which are generally considered to be twice as hot as jalapenos.  If you use fresh anaheims, as I always do, remember to roast and skin them first.  If fresh ones are not available, you may substitute using 3 7 Oz. cans of diced green chilies.  You can spice it up a notch by adding cayenne pepper.

 

I use this recipe to smother bean burritos; therefore I like the large chunks of pork.  Depending upon its use, you may want smaller pieces of pork.  It is at its best when used to smother chili rellenos.

 

Sometimes when I get a pack out of the freezer and thaw it out I decide to make it a little thicker, so I add a bit of flour and heat it until it thickens a bit and then I cover the relleno with the thickened green chilli.
 

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › My way of roasting peppers