So tomorrow night I am tasked with making dinner for our men's Bible study get-together. We'll also have 2 ladies in the house, should be maybe 10-13 total.
So...
I've got a big pork half-loin roast, I dunno, maybe 3-4 lbs or so. I think I'll chunk that up into good-sized cubes and get a hard sear in a cast-iron skillet.
I've done it once or twice, just onion, jalapenos, poblanos, tomatillos with cilantro and cumin and oregano - do have some true Mexican oregano. Do ya'll have any special additions or something that makes it super duper over the top? I use chicken stock, too. Am I missing anything? I've done it before and it was "good", but there is a local restaurant that makes the best I've ever had, and I have NO idea what they do differently from what I've done. They ain't tellin', neither. So I know there're some secrets out there. Most of the recipes I've found on the intarwebz are just a variation of the above. I know the local place's chile verde doesn't appear to have seeds in it from the tomatillos, I haven't ever taken those out, but does it make a difference?
What would you do? Due to my BBQing nature, with help from here and other forums, I've gotten a reputation when I cook. Now they make an announcement - "Catering provided by H's House of Meats" went out via the group messaging system this morning when I offered to cook for tomorrow night, lol. So the expectations are even higher. <sigh>
I've got a large crockpot, I think it's a 7-quart, figured that oughtta do it, but besides the above, tell me what do ya'll do to make an absolutely over-the-top ridiculous eye-rolling pork green chile verde???
So...
I've got a big pork half-loin roast, I dunno, maybe 3-4 lbs or so. I think I'll chunk that up into good-sized cubes and get a hard sear in a cast-iron skillet.
I've done it once or twice, just onion, jalapenos, poblanos, tomatillos with cilantro and cumin and oregano - do have some true Mexican oregano. Do ya'll have any special additions or something that makes it super duper over the top? I use chicken stock, too. Am I missing anything? I've done it before and it was "good", but there is a local restaurant that makes the best I've ever had, and I have NO idea what they do differently from what I've done. They ain't tellin', neither. So I know there're some secrets out there. Most of the recipes I've found on the intarwebz are just a variation of the above. I know the local place's chile verde doesn't appear to have seeds in it from the tomatillos, I haven't ever taken those out, but does it make a difference?
What would you do? Due to my BBQing nature, with help from here and other forums, I've gotten a reputation when I cook. Now they make an announcement - "Catering provided by H's House of Meats" went out via the group messaging system this morning when I offered to cook for tomorrow night, lol. So the expectations are even higher. <sigh>
I've got a large crockpot, I think it's a 7-quart, figured that oughtta do it, but besides the above, tell me what do ya'll do to make an absolutely over-the-top ridiculous eye-rolling pork green chile verde???
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