This was my throwdown entry, figured I'd share it. But first gotta say, it sure was fun playing in the Throwdown. This was my first time entering and it was pretty darn cool.
For this recipe I made a larger pot to share with friends & family, so I basically doubled everything. And I don't really go off of measurements much, so I'll do my best to be as accurate as I can.
I used 2 sandwich bags(maybe 2 1/2 - 3 cups) full of Pueblo green chilis, from Musso farms in Pueblo, Colorado (may be able to find Milberger's chilis online, for those out of state)
I smoked about a 5 lb boneless pork shoulder (used probably half or so & froze the rest) with basically just a little SPG rub as I didn't want other spices to over-power the chilis.
I stopped the cook closer to the 180ish range for this one. I cut the pork into about 1/2 in cubes and gave them a slight pull.
On to the chilis...
I peeled and de-veined the chilis (wife and kids can't take the heat, lol) if you like it hot leave some veins. I chopped & diced. Half of that stayed choped, 1/4 diced, 1/4 emulsified. (Chopped & diced difference is the same as you would see in a can at the store)
2- 32.oz chicken broths, 4 cans fire roasted diced tomatoes, half cup flour and cornstarch (mixed in water until desired consistency.) probably 1 to 2 tbls Cumin, 1 tbls chili powder, 1 tbls minced garlic, 1tbls smoked paprika, 1 tbls black pepper, 1 - 2 tbls salt, 2 tbls lard or crisco (optional) I pretty much do those all "to taste". And 1 diced yellow onion (sautéed). All in the cast iron pot and on the smoker for a couple hours. I moved to the stove top a simmerd for most of the day. Toast up some homemade tortillas and you're good to go.
And that's the end result! Sorry, it's a little lengthy.
Thanks for lookin, it sure was fun.
For this recipe I made a larger pot to share with friends & family, so I basically doubled everything. And I don't really go off of measurements much, so I'll do my best to be as accurate as I can.
I used 2 sandwich bags(maybe 2 1/2 - 3 cups) full of Pueblo green chilis, from Musso farms in Pueblo, Colorado (may be able to find Milberger's chilis online, for those out of state)
I smoked about a 5 lb boneless pork shoulder (used probably half or so & froze the rest) with basically just a little SPG rub as I didn't want other spices to over-power the chilis.
I stopped the cook closer to the 180ish range for this one. I cut the pork into about 1/2 in cubes and gave them a slight pull.
On to the chilis...
I peeled and de-veined the chilis (wife and kids can't take the heat, lol) if you like it hot leave some veins. I chopped & diced. Half of that stayed choped, 1/4 diced, 1/4 emulsified. (Chopped & diced difference is the same as you would see in a can at the store)
2- 32.oz chicken broths, 4 cans fire roasted diced tomatoes, half cup flour and cornstarch (mixed in water until desired consistency.) probably 1 to 2 tbls Cumin, 1 tbls chili powder, 1 tbls minced garlic, 1tbls smoked paprika, 1 tbls black pepper, 1 - 2 tbls salt, 2 tbls lard or crisco (optional) I pretty much do those all "to taste". And 1 diced yellow onion (sautéed). All in the cast iron pot and on the smoker for a couple hours. I moved to the stove top a simmerd for most of the day. Toast up some homemade tortillas and you're good to go.
And that's the end result! Sorry, it's a little lengthy.
Thanks for lookin, it sure was fun.
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