Anyone have a green chile....

[inkjunkie]

....recipe they would care to share?

 

[chef jimmyj]

I would have to dig it up but Yes...JJ

 

[dirtsailor2003]

Pazole (Pasole) is really good... I have one posted here somewhere. Maybe in the Dutch oven forum.

 

[inkjunkie]

I would have to dig it up but Yes...JJ

If you wouldn't mind....Thanks....

Pazole (Pasole) is really good... I have one posted here somewhere. Maybe in the Dutch oven forum.

Next time I am on my laptop I will look...Thanks...

 

[chef jimmyj]

Here you go. Hope you and your Lady like it...JJ

Pork Chili Verde

2C Diced Onion

1C DicedTomatillo (3-4)

1/4C Fine Diced Jalapeno

1/4C Fine Diced Garlic

3T Bacon Grease

Saute above until tender and add next 10 ingredients.

4Lbs Smoked Pork Butt, coarse chopped or pulled in 1-2" chunks.

5lbs Green Chiles, Roasted, Peeled and Chopped or one #10 Can Green Chiles, Drained.

2T Soy Sauce

1T Ground Ancho or Guajillo, or Pascilla or Dark Chili Powder

1T Grnd Cumin

1T Mexican Oregano

1T Grated Piloncillo or Brown Sugar

2tsp Grnd Black Pepper

1tsp Kosher Salt

1tsp Grnd Coriander Seed

1-2C Chicken Stock, or as needed.

1/2C Masa Harina or Fine Corn meal.

Optional: 1 1/2Lb " C " Size New or Red Potatoes, halved.

Bring Chili to a boil, reduce heat and simmer 1 hour.

Skim off Grease and reserve 1/4Cup.

Combine Grease with Masa in a small pan over low heat. Stir together, 1-2 minutes to make a Roux.

Gently whisk the Masa Roux into the Chili Verde and stir in well.

Add Potatoes if using.

Simmer an additional hour or until desired thickness.

Serve garnished as desired. Makes about 1 Gallon.

Garnish:

Chopped Cilantro

Chopped Green Onions

Crema or Sour Cream

 

[chef jimmyj]

Thanks for the Point Inkjunkie...JJ