Chili Verde

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myownidaho

Master of the Pit
Original poster
SMF Premier Member
Nov 27, 2016
1,901
680
Southwest Idaho
So I needed a pound of pork butt for my upcoming salami excursion. After boning, trimming and cubing, I was left with about five pounds of pork. That screams chili verde.

Salt it, brown it up, into the pot.

Pull some tomatillo salsa from the pantry and some roasted Poblano, Anaheim, and Jalapenos from the freezer.

All in the pot, Bring it to a simmer, cover and into a 325 degree oven for at least two hours. Final view in a couple of hours!
 
That chili looks great! I need to make a verde style. First time I had it was in Colorado 2 years ago.
 
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