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Chili Verde (Mild - Medium)

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  • Charley Langer
    Club Member
    • Oct 2019
    • 121

    Chili Verde (Mild - Medium)

    I've been working on my chili verde recipe, and I've come up with something my family and friends love. In all transparency, I have borrowed ideas from the Pitmaster Club (@Dewesq55 in particular), Meathead, Kenji, and others.

    My wife does not do well with spice. I love being married to her, so I honor her preference. She calls his "medium." I'm a spice head, and I call this "mild." But it has great flavor!

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    I like using Hatch chilies, but fresh ones are pretty much impossible to find outside of New Mexico. That said, I think these are the bomb-diggitty: https://www.amazon.com/dp/B00J55DG2A..._Pf4iEbCJ9K72K
    Chili Verde

    Ingredients
    * 3-4 pounds trimmed pork shoulder
    * Kosher salt (1/2 teaspoon per pound pork
    * 2 - 3 tablespoons (or to taste) sazón spice rub (recipe below)
    * 1 large onion, cut in slices
    * 1 bottle (16 ounce) 505 Southwestern Hatch Valley flame roasted green chilies
    * About 15 medium tomatillos (2 pounds), husks removed
    * 6 medium garlic cloves, peeled
    * 2 jalapeño peppers, stems removed, split in half lengthwise
    * 3 tablespoons vegetable oil
    * 2 cups loosely packed cilantro leaves
    * 1 quart chicken stock
    * Serve with: tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges

    ----
    Sazón Spice Rub

    Ingredients
    * 1 tablespoon ground coriander
    * 1 tablespoon ground cumin
    * 1 tablespoon ground annatto seeds
    * 1 tablespoon garlic powder
    * 2 teaspoons dried oregano
    * 1 teaspoon onion powder

    Method
    * Combine all ingredients in a small bowl and mix until the spices are evenly distributed.
    * Store seasoning at room temperature for up to 1 year.
    ----


    Method
    Sprinkle pork with salt until thoroughly coated. Refrigerate an hour (8 or more hours if you have time), and then rub with sazón spice rub.

    Smoke pork and sliced onion at 225°F, just enough to pick up flavor: about 30 minutes for the onion and about 2 hours for the meat. (Confession: I usually smoke the pork to an internal temperature of 131°F so I can snack on it while I work.)

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    While meat and onions are smoking, preheat broiler to high. Shake tomatillos, garlic, jalapeños, 1 tablespoon vegetable oil, and 1 teaspoon kosher salt in a gallon freezer bag until evenly distributed. Transfer vegetables to a baking sheet lined with foil. Turn once halfway through cooking (about 5 minutes), and cook about 10 minutes total until charred, blistered, and softened.

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    Transfer tomatillos, garlic, and jalapeños to the food processor, along with exuded liquid. Add 2 cup of cilantro and Hatch chilies to the food processor, and pulse mixture until it is roughly pureed, about 8 to 10 one-second pulses. Salt and pepper to taste.

    Chop the pork into one inch cubes. Coarsely chop the onion.

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    Preheat oven to 225°F. Heat 2 tablespoons oil in large Dutch oven over high heat until smoking. Add half of pork and cook without moving until well browned, about 3 minutes. Stir pot and continue cooking, stirring occasionally, until well browned on all sides.

    Click image for larger version

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    Add remaining pork and onions. Cook, stirring frequently, scraping up any browned bits from the bottom of the pan for about 4 minutes. Onions should be tender.

    Add chicken stock and pureed chili-tomatillos mixture to pot, and stir to combine. Bring to a boil.

    Click image for larger version  Name:	IMG_0353.jpg Views:	0 Size:	2.81 MB ID:	793205

    Cover and transfer to oven, leaving lid slightly ajar. Cook until pork shreds easily with a fork, about 4 to 5 hours.

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    Remove from oven. Skim off excess fat. Adjust to desired consistency by adding water or boiling. Stir remaining cilantro into pot and season to taste with salt.

    Serve immediately with warm tortillas, diced onions, sour cream, cheese, cilantro, and lime wedges.
    Last edited by Charley Langer; January 18, 2020, 05:05 PM.
  • RonB
    Club Member
    • Apr 2016
    • 12547
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #2
    That sounds mighty tasty.

    Comment

    • Red Man
      Club Member
      • May 2018
      • 1000
      • Western Washington

      #3
      Sounds great! I’m gonna have to try this.

      Comment

      • Dewesq55
        Founding Member
        • Jul 2014
        • 1797
        • The Poconos, NEPA
        • Smoker:
          Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
          Masterbuilt 40.2" 1200W Electric Smoker
          Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker

          Gas Grill:
          BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

          Thermometer:​​​​​​
          Fireboard with Drive cable and 20 CFM fan
          ThermoWorks Mini Instant Read
          Lavaworks Thermowand Instant Read
          2 Maverick 733
          ThermoWorks IR-GUN-S Industrial Infrared Thermometer
          ThermoWorks ThermaPen Mk4 x 2
          Govee Bluetooth Thermometer

          Miscellaneous:
          Anova Sous Vide Immersion Circulator - 1st generation
          Anova Sous Vide Immersion Circulator - wifi/bluetooth connected

          Favorite Beer:
          Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness

          Favorite Spirit:
          Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny

          Favorite Wine:
          Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino

          Favorite Meat(s):
          Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
          Chicken - Mainly the dark meat and wings
          Beef Ribeye steak

          Favorite Cuisine to Cook:
          Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ

          Favorite Cuisine to Eat:
          Indian, followed closely by BBQ.

          Disqus ID:
          David E. Waterbury

        #4
        Looks great, Charley Langer ! Congratulations. Nicely done.

        Comment

        • Jim White
          Club Member
          • Sep 2019
          • 493
          • Gainesville, FL

          #5
          Thanks, Charley! Bookmarked to cook some day.

          Comment

          • lemayp
            Club Member
            • Jan 2016
            • 204
            • Chesapeake Va
            • Weber Smokey Joe
              Weber 22" with Slow 'N Sear
              Pit Barrel Cooker
              Engelbrecht Braten Campfire
              Maverick ET 733
              Thermapen MK4
              Favorite Beer - Bells Two Hearted

            #6
            That sounds good, my wife doesn't like spice either. I'll have to try it, thanks.

            Comment

            • ofelles
              Club Member
              • Jun 2018
              • 1920
              • Brentwood CA
              • Yoder YS640 on Comp cart
                Klose 20x42 Charcoal Grill
                LSG Insulated Cabinet
                Jumbo Joe
                VacMaster Pro 380 sealer
                FireBoard and Pit Bull fan
                Thermoworks Signal
                Thermoworks Dot
                Thermopen Mk4

              #7
              That sounds great. I make a very similar recipe. I like mine pretty thick and use lard and masa (corn flour) to make a roux.
              I posted a link to the Hatch Chile Store a few days ago they freeze well.
              https://www.hatch-green-chile.com/co...eid=cda2459847

              Comment


              • Charley Langer
                Charley Langer commented
                Editing a comment
                Ooooh man!! Thanks so much for that!
            • CaptainMike
              Club Member
              • Nov 2015
              • 2416
              • The Great State of Jefferson
              • Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
                Old school big'ol Traeger w/Pro controller (Big Tex)
                2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
                20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
                20 x 30 Santa Maria grill (Maria, duh)
                Bradley cabinet smoker (Pepper Gomez)
                36" Blackstone griddle (The Black Beauty)
                Fireboard
                Thermoworks Smoke and Thermapen.

              #8
              Very nice Charley! Mine is equally similar. BTW, I did your smoked clam chowder recipe last week, excellent!

              Comment


              • Charley Langer
                Charley Langer commented
                Editing a comment
                Thanks for the comment CaptainMike and thanks for letting me know about the chowder! I’ve learned so much here! 😃
                Last edited by Charley Langer; January 20, 2020, 03:27 PM.
            • 58limited
              Club Member
              • Dec 2018
              • 787
              • SE Texas
              • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

              #9
              OK, this has been tempting me for some time now. I've never made chili verde but I'm making your recipe today Charley Langer I have no annatto so I'm subbing tumeric and maybe some paprika in the rub 'cause I'm too lazy to go to the store right now (I'm prepping a bunch of stuff for Super Bowl Sunday while smoking the pork). I like the idea of smoking the meat first, most chili verde recipes I see do not do this step. I've got a good fire in the kamado started with oak and hickory. I'll probably smoke the jalapenos too. Thanks for the recipe!

              BTW - Texans, check your local HEB, mine has 12 oz. 505 Southwest roasted hatch chili BOGO free.
              Last edited by 58limited; February 1, 2020, 12:56 PM.

              Comment


              • Charley Langer
                Charley Langer commented
                Editing a comment
                58limited You’re welcome! How’d it come out?
                Last edited by Charley Langer; February 9, 2020, 11:12 PM.

              • 58limited
                58limited commented
                Editing a comment
                It was great! I will definitely be making this again.
            • surfdog
              Club Member
              • Mar 2016
              • 1050
              • Sunny SoCal
              • Cooking gadgets
                Weber Summit Charcoal Grill Center
                Weber Summit Platinum D6
                Blue Rhino Razor
                Dyna-Glo XL Premium Dual Chamber
                Camp Chef Somerset IV along with their Artisan Pizza Oven 90
                Anova WiFi

                Thermometers
                Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

                Other useful bits...
                KitchenAid 7-qt Pro Line stand mixer
                A Black & Decker food processor that I can't seem to murder
                A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
                Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
                All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
                Weber GBS griddle, pizza stone, and wok
                Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

              #10
              I like the idea of the tomatillos in there...nice change of pace.
              It's on my list of things to make for my parents, seeing as they don’t handle heat like I do.
              Looking forward to this one.

              Comment

              • 58limited
                Club Member
                • Dec 2018
                • 787
                • SE Texas
                • "Beer is proof that God loves us and wants us to be happy." ~Benjamin Franklin

                #11
                Well, my camera was out of batteries so no pics of the roasted veggies and smoked meats. Just found a battery so here is an oven shot in my 1950 O'Keefe & Merritt oven. I set the pot on an old rusted cheap "non-stick" cookie sheet that I now use to catch spills: #2 Potjie cast iron pot, perfect size for this amount of Chili Verde. Thanks again Charley.
                Attached Files
                Last edited by 58limited; February 1, 2020, 06:56 PM.

                Comment

                • meperea
                  Club Member
                  • Sep 2019
                  • 15
                  • Kansas City Area
                  • Play with fire, eat food, repeat
                    Oklahoma Joe's Bronco Barrel Smoker
                    Char-Broil Performance Series 5-Burner XL Gas Grill

                  #12
                  Made this yesterday. Sorry, forgot to get pics. I think the rub is our new favorite. It was hard to not just eat all the pork once it came off the smoker, but we managed to control ourselves. Once everything finished in the oven we let it reduce on the stove top for a couple more hours. We were rewarded with the most amazing chili verde either of us has ever had. Amazing. Thank you so much for sharing.

                  Comment

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