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I have a lot of rib and butt trim in my freezer that I need to use. I'm not into making sausage yet, so I'm thinking I put it on the smoker and then put it in chili ? I've got about 6#'s that after I trim off the fat, will probably be 3 or 4# .
I think it would fine, your soup your way. I also love pork in Green Chili and want to try Brunswick Stew at some point. Just some other ideas for you.
Well, other than losing the trim for other things if its not good what have you lost? Although I'm thinking that going the direction of a white chicken chili would be good with the pork......
Whichever way you run...be sure to share with us.
I always put pork in my chili. Along with venison and beef steak, however it is the pork that brings it to life. I save the bones from the shoulder when I do sausage and put two or three in the chili pot to simmer all day.