It’s that magical time of year…pheasant season in Kansas. While bird numbers are down due to the drought hopes remain high! Have an annual get together with friends in which I’m responsible for a meal. This year I’ve been asked to cook my chili verde again and there will be at least 20-25. The Blackstone has revolutionized doing a double batch of this stuff.
Two pork shoulders (about 17 pounds after trimming)
14 poblano peppers - roasted and peeled
4.5 pounds tomatillos
3 onions
2 bunches cilantro
1 head garlic
3 quarts chicken stock
1 quart water (plus a bit)
1 bunch Italian parsley
Cumin 2 tablespoons
Salt
Pepper
Roast the poblanos and after they’ve cooled peel them. I remove most of the seeds. Add them to the stock pot. I quarter the tomatillos and onions and put them in the stock pot along with the cilantro, Italian parsley, garlic and bones from the pork shoulder too. Add chicken stock along with water if necessary. Bring to a boil and then simmer while the meat is browned.
I cut the pork into chunks and I tend to cut them a bit bigger so they will tolerate the long slow simmer to cook them through. I brown them on the Blackstone.
After the vegetables have cooked I remove the bones and then use a hand blender to blend until smooth. Add the pork and let simmer for a 4-5 hours to until the meat is soft and the flavors have melded adding salt and pepper to taste.
I serve with cilantro lime rice and add a bit more Italian parsley and cilantro to the chili verde prior to serving.
Looking forward to Saturday night and hope I remember to take a picture when f the final presentation.
Sweaty Paul
Two pork shoulders (about 17 pounds after trimming)
14 poblano peppers - roasted and peeled
4.5 pounds tomatillos
3 onions
2 bunches cilantro
1 head garlic
3 quarts chicken stock
1 quart water (plus a bit)
1 bunch Italian parsley
Cumin 2 tablespoons
Salt
Pepper
Roast the poblanos and after they’ve cooled peel them. I remove most of the seeds. Add them to the stock pot. I quarter the tomatillos and onions and put them in the stock pot along with the cilantro, Italian parsley, garlic and bones from the pork shoulder too. Add chicken stock along with water if necessary. Bring to a boil and then simmer while the meat is browned.
I cut the pork into chunks and I tend to cut them a bit bigger so they will tolerate the long slow simmer to cook them through. I brown them on the Blackstone.
After the vegetables have cooked I remove the bones and then use a hand blender to blend until smooth. Add the pork and let simmer for a 4-5 hours to until the meat is soft and the flavors have melded adding salt and pepper to taste.
I serve with cilantro lime rice and add a bit more Italian parsley and cilantro to the chili verde prior to serving.
Looking forward to Saturday night and hope I remember to take a picture when f the final presentation.
Sweaty Paul
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