Pork Butt Suggestions

[Hulagn1971]

Looks good. I believe you used dried poblano peppers instead of fresh. That's what it looks like from over here anyways. I could be wrong

[WayneT]

Ummm, yup. I used both. I had anchos already so used them but threw in some fresh poblanos too. Time for me to learn the pepper/chili lingo.

[WayneT]

My wife got home late last night after starting setup for Fiesta today. She was hungry so I warmed up some of my Chili WayneT for her. We both think the taste is phenomenal - rich, meaty, tangy, with some zip - I just need to get the texture and color right. Nothing a little green food coloring and a food processor can't fix. NOT!

Therefore, not to be deterred or frustrated by my previous rookie cook of Chili Verde, I'm doing this again today just to prove to myself that this old dog can learn new tricks...correctly. I mean, what if you taught your dog to fetch the newspaper and she brought you a Vanity Fair magazine instead? Plus, if I'm gonna serve this to some of my Hispanic friends, I'd better get it right!

"Esto es bueno, pero ¿qué es?"

So, from this point on the title of this post is changed to...

A Tale of Two Chilis (with apologies to Charles Dickens)

Stay tuned.

[CaptainMike]

I bet that roasted nuttiness from the anchos was pretty good.

[WayneT]

I really don’t have a point of reference CaptainMike. This was the first time I’ve ever eaten or prepared CV. I’ll do a side by side tasting of CV 1.0 and 2.0 tomorrow and let you know what my inexperienced palette finds.

[WayneT]

CaptainMike The batch made with dried peppers did have a nuttier and more savory taste while the real CV had more or a zesty, tangy flavor to it. Should I bother looking for the Spanish word for brown? 🤣🤣

[WillTravelForFood]

If at first you don't succeed, fry and fry again

[texastweeter]

My suggestion, cook it before you eat it.

[WayneT]

Commence Chili Verde 2.0.


About 3.5 lb of salted and cubed pork butt.


Trimmings.


Onto the pellet pooper.


It's like I'm living through the Smackdown again. Smoking in the rain.


Crispy stuff in the making.


I've grown fond of this.


Crispy snacky bits.


Veggies prepped and ready to be broiled.


Had to broil in 2 batches.

[Porkies]

"Smokin' in the rain" - As long as it's not "in the boy's room" because everybody knows.....

[WayneT]

Continue Chili Verde 2.0.


Roasted and skinned fresh peppers = verde this time. Better @CaptainMike?


Smoked pork cubes.


Mixed, simmering.


And, into the oven for 90 minutes.

[WayneT]

Epilogue/Fiesta/Post-Fiesta Brunch

The weather was really crappy at Fiesta on Saturday but those who showed had a great time. It was the 30th anniversary of The Hispanic League.










A Mariachi band from Raleigh,NC.

[WayneT]

Food trucks aplenty.

[WayneT]

I wanted to serve some warm tortillas with the CV so decided to fry them up in some of the leftover clarified, rendered pig fat from the CV cook.


CV 2.0. It got some pretty good reviews from our Hispanic friends.


Maria with her amazing Conchinita Pibil.


Conchinita sandwich with slaw and pickled onions and a side of guac.


Pickled habaneros. Less is more.

[WayneT]

CaptainMike, shify, & Hulagn1971 As an epilogue to this topic, this Mariachi Performer was a guest at the Post Fiesta Brunch 2 Saturdays ago and she said my Chili Verde was very good. I think she would know. Thanks for all the coaching y'all did to move me in the right direction.

[CaptainMike]

Awesome, glad it all worked out for you and folks enjoyed your labor of love!

[Hulagn1971]

Man, that is great to hear!