Everybody talking about Green Chiles, tis the season!
Fueling Around
asked if you could stuff chops with chiles, I assured him it was possible and thus had to make some.
I whipped up a batch of really thick Green Chile sauce and some Arroz Mexicana to go with it.
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Green Chile Sauce
2T bacon grease
2T flour
1/2c minced onion
1/2T minced garlic
1/4t ground cumin
1-1/2c pork or chicken stock
1c finely chopped green chiles
1/2t ground Mexican oregano
Salt/pepper to taste
Saute onion and garlic in grease till opaque.
Add flour, cumin and cook for a few minutes more.
Add stock and bring to a boil, cook to desired thickness.
Add chiles and Mexican oregano and simmer for 5-10+ minutes depending on how thick you want it.
Season with salt and pepper to taste.
Green Chile Stuffed Chops
You need big, 2" inch thick chops with plenty of room for stuffings, and thick enough that you have plenty of time for smoking without over cooking.
You can smoke them all the way or finish them on the grill or in a frying pan.
I like to lightly tie mine closed and keep those slippery chiles and cheeses from sliding out during the cook.
Two inch thick boneless chops hand carved off a whole pork loin.
Wet brined for 6 hours and then cut deep pockets.
***Do NOT butterfly these wide open, you want pockets.***
Seasoned inside and out with a mix of Prairie Dust and granulated garlic/onion, then stuffed with cheese stuffed green chiles and then some thinly sliced onion.
Lightly tie them closed, and then into a 225°-250° smoker over some mesquite for an hour and a half and finished by searing in a cast iron skillet.
The Finale!
Fueling Around
asked if you could stuff chops with chiles, I assured him it was possible and thus had to make some.I whipped up a batch of really thick Green Chile sauce and some Arroz Mexicana to go with it.
Arroz Mexicana, This is the Classic Mexican Rice
I know a lot of people that have looked for and had a hard time finding a good Mexican Rice recipe. The stuff you get in your average Mexican restaurant is usually sub-par, dry and flavorless It's made many hours, if not days before, and made from a commercial mix. Well here is one straight...
www.smokingmeatforums.com
Green Chile Sauce
2T bacon grease
2T flour
1/2c minced onion
1/2T minced garlic
1/4t ground cumin
1-1/2c pork or chicken stock
1c finely chopped green chiles
1/2t ground Mexican oregano
Salt/pepper to taste
Saute onion and garlic in grease till opaque.
Add flour, cumin and cook for a few minutes more.
Add stock and bring to a boil, cook to desired thickness.
Add chiles and Mexican oregano and simmer for 5-10+ minutes depending on how thick you want it.
Season with salt and pepper to taste.
Green Chile Stuffed Chops
You need big, 2" inch thick chops with plenty of room for stuffings, and thick enough that you have plenty of time for smoking without over cooking.
You can smoke them all the way or finish them on the grill or in a frying pan.
I like to lightly tie mine closed and keep those slippery chiles and cheeses from sliding out during the cook.
Two inch thick boneless chops hand carved off a whole pork loin.
Wet brined for 6 hours and then cut deep pockets.
***Do NOT butterfly these wide open, you want pockets.***
Seasoned inside and out with a mix of Prairie Dust and granulated garlic/onion, then stuffed with cheese stuffed green chiles and then some thinly sliced onion.
Lightly tie them closed, and then into a 225°-250° smoker over some mesquite for an hour and a half and finished by searing in a cast iron skillet.
The Finale!
Last edited:
J/K
