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Green Chile Weekend....with QView

post #1 of 15
Thread Starter 
I wanted to slow cook a beef roast to pull and make Green Chile, and you all overwhelmingly voted for the Chuck Roast.

I have made this green chile in the past, but always done it with a Boston Butt. So this weekend, I decided smoke a Pork Butt, AND a Chuck Roast and see which people liked better.

Here is the seasoned Butt, which I then wrapped and set in fridge over night. I didnt go too heavy on rub since it was goin in the green chile

I got my fire started at 8:30 am, and got the meat put on @ 9:30.

Here is one of the only times I was happy with my temp gauge. It got so windy out, that the gauge was goin way up, and way down with every big gust.

Gratuitous pic of the ThunderDome...the smoke in the pic doesn't show well

Here is the onion, garlic, green chile, and jalepeno to start cookin in one of the crock pots

After adding 2 cans of La Victoria Chile Verde (bypassing the flour, water, and shortening "traditional" method for the sake of my laziness)

Here's the pork. 7lbs. Cooked from 9:30am-7:00pm

Here is the chuck roast (*my first). Didn't remember to take a pic till after cutting into it so we could pull it.

Here is the pulled chuckie before bein thrown in the pot, w/ the green chile

Here is the pulled pork...clean bone & all

post #2 of 15
let me get in here and just say...Great job. I think I might go ahead and make some for me and the fam.points.gif
post #3 of 15
Thread Starter 
Here is the Beef Green Chile after being thrown in w/ sauce for about 45 mins

Here is the pork

Scooped into tortilla, rolled up, and fried



FINAL VOTES were 2 for the Beef, and 2 for the Pork....the battle continues.

__________________________________________________ ______

Here is a traditional recipe: (not exactly what I ended up doin)

1 Pork Roast
8 cups of Fresh Hatch Green Chiles, chopped
(2 large cans Chopped Hatch Green Chiles if fresh are unavailable)
1 small can Chopped Jalapeno
1 onion (chopped)
1tbsp Cumin
1tbsp Black Pepper
1tbsp Garlic Powder
1tsp Salt
1/2 cup Flour
post #4 of 15
Thread Starter 
Thanks GOT14U

Let me know how yours goes as well
post #5 of 15
Needless to say... Wonderful looking job on this!
post #6 of 15
One thing I use as a liquid and also is good for pouring over the top when done is this Stokes sauce...this stuff is awesome on everything omelets,burritos,ect... I use it and green chiles on everything. Just thought I would pass it on to ya. the finished product looks GREAT
post #7 of 15
Thread Starter 
That looks good. I've never seen it
post #8 of 15
Our walmart carry's it over by the mexican section...it is by far my go to sauce.
post #9 of 15
Great looking burritos. Sam's Club has the Stokes Green Chile Sauce here. I keep a good supply in the pantry. I also lather up my burritos with Tabasco green.
post #10 of 15
Was going to ask which was the winner but 2-2 seems about right.
I don't think I could make up my mind if I had to choose between the two.
points.giffor a delicious experiment!
post #11 of 15
That looks just delicious.
post #12 of 15
Nice job, I eat a lot of green chili stew here, not smoked though. I did make smoked chicken green chili soup and it was delicious, made with a cream base.

Thanks for sharing.PDT_Armataz_01_37.gif
post #13 of 15
Thread Starter 
Thanks guys. I have a ton leftover.

Looks like I'm making chimichangas tonight for an early x-mas present for some friends and fam
post #14 of 15
First off those both look great and I really love the green chili part the best. And then you used it in both so I win both ways. points.gifHave to go out for you pulling it off and you ended up with a tie. Well looks like you'll have to send some down here and we will do the tie breaker thingy. Great Job.
post #15 of 15
Looks fantastic and sure it tasted it as well.I have 20 pounds roasted and frozen from this years garden and i love them green chiles...PDT_Armataz_01_37.gif
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