Green Chile Stew

[BrianGSDTexoma]

This took some doing to get done. First the 2.5 piece of pork butt I took out of freezer was almost all fat. I than took a small package of CSR's out and thawed. Still short so I took a pork steak out. Than started making stock with 2 pork butt bones and some chicken bones in the IP. Well about 15 minutes into it the pressure cooker blew and made a mess on the stove. Brought my other pressure cooker out and finished the stock. Chopped up onion, garlic, tomatoes and Hatch chiles. Ended up using about double those peppers.



I have not used the blackstone griddle in few years since getting my electric that I can use in the house. I expected it to be covered in rust but to my surprise was good to go with a little cleaning. Made quick work of browning the pork.



Everything into the pot. Added cumin, chili powder, pepper and vegeta. Simmered 45 minutes than added potatoes and some cilantro. 20 minutes and done.

 

[gmc2003]

Looks like it came out pretty good Brian.

Point for sure
Chris

 

[jcam222]

Looks delicious Brian!! Way to roll with the punches

 

[indaswamp]

Good lookin stew. Good on you to manage the chaos and get 'r done! Also, congrats on the carousel ride....

 

[chilerelleno]

Mmmmmm... Yum!

 

[BrianGSDTexoma]

Looks like it came out pretty good Brian.

Point for sure
Chris

Thanks Chris

Looks delicious Brian!! Way to roll with the punches

Thanks Jeff. Gave most to guys on river.

Good lookin stew. Good on you to manage the chaos and get 'r done! Also, congrats on the carousel ride....

Thanks Keith.

Mmmmmm... Yum!

Thanks John.

 

[BrianGSDTexoma]

I just finished up another bowl and after sitting overnight it is pretty tasty. I ended up adding some Chinese Chile Oil, just for you TNJAKE . That sent it over the top!

 

[SmokinEdge]

Yup looks delicious. That is a staple dish around here in the winter months. I like a big dollop of cottage cheese in mine.

 

[BrianGSDTexoma]

Carlo, tallbm , as you can see I left the tomatillo's out. This what I was going for and could not be happier with it. Now I still have the tomatillo's to use. You have a Salsa Verde recipe or something I can use them in?

 

[tallbm]

Carlo, tallbm , as you can see I left the tomatillo's out. This what I was going for and could not be happier with it. Now I still have the tomatillo's to use. You have a Salsa Verde recipe or something I can use them in?

Yeah that looked great, no need to change a good thing :D

I can't find where I wrote down my salsa verde recipe adventures hahahaha.

I can tell you it was at least the following:

• At least 1 pound of tomatillos
• 2 large hatch chiles
• 2 cloves of garlic
• 1/4 onion (white, yellow, vidalia, but basically any will work)
• Half a bunch of fresh Cilantro
• Knorr Chicken Bullion instead of salt
• Black Pepper to taste
• Half a fresh Lime's worth of juice (good limes, if the limes arent juicy you will need more)
• A pinch or 2 of ground Cumin (feel free to leave this out if you don't have it)

I halved the tomatillos. Then I roasted tomatillos, garlic, and onion on some foil with my grill. The hatch chiles were already roasted and scraped so no need to roast them again.
The tomatillos will lose water while roasting and get a little smaller, which is a good thing.
I blend all of that up in my blender adding chicken bullion, dry seasonings, and lime juice as I go and adjusting flavors as needed :D

Pretty simple. If it's still very runny with excess water from veggies you can put it in a pot and simmer a little bit to steam off the water and leave behind the good stuff.

This can be cut down or scaled up and definitely adjust to your taste preferences :D
Let me know if this sounds doable.

 

[Redicans]

Got my mouth Watering big time Brian!! That looks Delicious!

 

[Chris_in_SoCal]

It looks great Brian. It makes me want to make it again. The problem with this site is I always have a list of "Oh! I gotta make that!" in my head.

 

[BrianGSDTexoma]

I can tell you it was at least the following:

Man that sounds good. Thank you. I have tried a couple store brands and they just not hit the spot.

 

[BrianGSDTexoma]

Yup looks delicious. That is a staple dish around here in the winter months. I like a big dollop of cottage cheese in mine.

Thanks Eric. i was thinking sour cream.

Got my mouth Watering big time Brian!! That looks Delicious!

Thanks Sean

It looks great Brian. It makes me want to make it again. The problem with this site is I always have a list of "Oh! I gotta make that!" in my head.

Thanks Chris. A while back I made it a point to knock several off the list and its about time to do again!

 

[Winterrider]

Your stew looks very meaty Brian, could down a couple bowls of that. Congrats on the Carousel . . .

 

[Hockeydudde]

This looks perfect! I think I'm going to make stew today even though it's the first day in over a month, lol.

 

[tallbm]

Man that sounds good. Thank you. I have tried a couple store brands and they just not hit the spot.

Thanks! Also if you don't want to roast those veggies you can just toss in the blender without roasting. It will still be awesome but more watery. Nothing a little simmering on med heat in a skillet or pot can't fix if you want it thicker :D

 

[Newglide]

Man this thread is makin me hungry. Awesome lookin stew, and salsa recepie sounds perfect. I'm thinking a southwestern night is in my future.

 

[BrianGSDTexoma]

Yeah that looked great, no need to change a good thing :D

I can't find where I wrote down my salsa verde recipe adventures hahahaha.

I can tell you it was at least the following:

• At least 1 pound of tomatillos
• 2 large hatch chiles
• 2 cloves of garlic
• 1/4 onion (white, yellow, vidalia, but basically any will work)
• Half a bunch of fresh Cilantro
• Knorr Chicken Bullion instead of salt
• Black Pepper to taste
• Half a fresh Lime's worth of juice (good limes, if the limes arent juicy you will need more)
• A pinch or 2 of ground Cumin (feel free to leave this out if you don't have it)

I halved the tomatillos. Then I roasted tomatillos, garlic, and onion on some foil with my grill. The hatch chiles were already roasted and scraped so no need to roast them again.
The tomatillos will lose water while roasting and get a little smaller, which is a good thing.
I blend all of that up in my blender adding chicken bullion, dry seasonings, and lime juice as I go and adjusting flavors as needed :D

Pretty simple. If it's still very runny with excess water from veggies you can put it in a pot and simmer a little bit to steam off the water and leave behind the good stuff.

This can be cut down or scaled up and definitely adjust to your taste preferences :D
Let me know if this sounds doable.

I thinking of making some chicken enchiladas with green sauce. Would this work?

 

[tallbm]

I thinking of making some chicken enchiladas with green sauce. Would this work?

Oh yeah for sure. Like with any enchiladas just be sure the water content of your sauce isn't so terribly high that the water seperates. You can simmer this sauce in a wide skillet or a pot if you like to burn off excess moisture/water.
I've used this sauce to just put in and on tortillas with some meat in them (like tacos) and then roll them. Throw more sauce and cheese on top and put in the oven to do a fast poor man's version of chicken enchiladas this way and they are AWESOME!!!