texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
Mow81, WYOboy, RODS68CHEVY, Josephd19, mikelhult
70386 Registered Users
Top Posters(All Time)
dogcatcher 110,613
bill oxner 91,416
SnakeWrangler 63,901
stxranchman 59,968
Gravytrain 46,950
RKHarm24 44,585
rifleman 44,461
BMD 41,241
Forum Statistics
Forums46
Topics612,870
Posts11,367,979
Members85,386
Most Online19,184
Feb 5th, 2020
Print Thread
Hey Spencer #8433662 10/29/21 10:11 PM
Joined: Sep 2005
Posts: 2,175
D
Dink Dodger Online Content OP
Veteran Tracker
OP Online Content
Veteran Tracker
D
Joined: Sep 2005
Posts: 2,175
Chili Verde recipe?

Re: Hey Spencer [Re: Dink Dodger] #8433712 10/29/21 11:26 PM
Joined: May 2011
Posts: 25,600
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 25,600
Hey brother. I don't have an actual written recipe, so lemme try & capture it below for you real quick. I make mine traditional style/tomatillo based.

Cube up a 4-5 lb pork roast (shoulder) & season with Fiesta Fajita Seasoning.

In a large pot I brown the meat and remove.

Drop in 1 stick of unsalted Falfurrias Sweet Cream Butter, and one yellow onion. Caramelize onion until dark. (can leave this step out, but I like it), then add a little flour and make a blonde roux with the leftover butter and pork fat.

Add your meat back to the pot and cover with just enough low sodium chicken stock to cover, reduce heat/stir/ and let that simmer for a bit.

In a separate pot (I start this beforehand) bring a pot of water to a boil, then drop in 1 quartered yellow onion, 1 head of fresh peeled garlic, and how ever many jalapeno's & serrano's you like. I like mine spicy so I put 3-4 of each depending on size and heat level. Boil that for 5 minutes, then drop in 10-12 med/large rinsed tomatillos. Boil only until the tomatillos start to turn orange, then remove from heat and let steep & cool for 30-45 minutes.

In a blender drop in your boiled onion/garlic/peppers/tomatillos and add water used for boiling (enough to cover).

Drop in 1 bunch of chopped fresh cilantro.
The juice from 1 large (or 2 small) limes.
1 TS salt.
1 TS pepper.
1 TS cumin.
1 TS celery salt.

Blend all of that up until fine, then add to pot of meat & caramelized onions & stir.

Cover & simmer until meat is fork tender, adjust thickness of your "green gravy" by working the lid while cooking. I like to keep it cracked, add more chicken stock if needed. Taste for seasoning when done, and adjust to your liking.

I like to serve mine garnished with finely chopped white onion & cilantro, with a few lime wedges on the side.
Toast up some torts, with rice & beans on the side.


I think that's it, if I think of anything else I'll holler back. I haven't made this in forever, now I want some lol.
Good food any time of the year, but especially when it's cold out.

Hope you enjoy. up

Re: Hey Spencer [Re: Dink Dodger] #8433763 10/30/21 12:23 AM
Joined: May 2011
Posts: 25,600
skinnerback Offline
THF Celebrity Chef
Offline
THF Celebrity Chef
Joined: May 2011
Posts: 25,600
I had to go back and edit. In my haste I mixed up chili verde and posole verde.

Re: Hey Spencer [Re: Dink Dodger] #8433776 10/30/21 12:35 AM
Joined: May 2010
Posts: 3,341
1
1955 Offline
Veteran Tracker
Offline
Veteran Tracker
1
Joined: May 2010
Posts: 3,341
popcorn

Re: Hey Spencer [Re: Dink Dodger] #8433868 10/30/21 01:58 AM
Joined: Sep 2005
Posts: 2,175
D
Dink Dodger Online Content OP
Veteran Tracker
OP Online Content
Veteran Tracker
D
Joined: Sep 2005
Posts: 2,175
Thanks buddy, that sounds about right for the Verde sauce. Which was mostly what I needed.
My nephew cooked some a while back and it was excellent. He used lard in a disc to brown the pork then added water until it cooked off then added more, repeating this until it was fork tender. Dumped on sauce and simmered until the meat absorbed all of the sauce.
I damn near foundered on that and Dos XX

I also need you to PM me your mailing address. Gonna have something for you in a few days.

Previous Thread
Index
Next Thread

© 2004-2022 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3