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Chili Verde (Mild - Medium)

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  • 58limited
    commented on 's reply
    It was great! I will definitely be making this again.

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

  • meperea
    replied
    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.

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  • 58limited
    replied
    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.

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  • surfdog
    replied
    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.

    Leave a comment:


  • 58limited
    replied
    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.

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  • Charley Langer
    commented on 's reply
    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.

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

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  • Charley Langer
    commented on 's reply
    Ooooh man!! Thanks so much for that!

  • ofelles
    replied
    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

    Leave a comment:


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

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  • Jim White
    replied
    Thanks, Charley! Bookmarked to cook some day.

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  • Dewesq55
    replied
    Looks great, Charley Langer ! Congratulations. Nicely done.

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  • Red Man
    replied
    Sounds great! I’m gonna have to try this.

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  • RonB
    replied
    That sounds mighty tasty.

    Leave a comment:

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