Author Topic: Wood Fired Green Chili with Smoked Pork  (Read 1292 times)

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Offline Serpentelli

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Wood Fired Green Chili with Smoked Pork
« on: January 27, 2013, 12:01:49 PM »
My second batch of Green Chili using smoked pork butt, tomatillos, jalapenos, Anaheim/Poblanos, onions, garlic, beer, oregano and cumin. Its being entered in the chili cookoff today. Wish me luck! :chef:
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Offline Serpentelli

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #1 on: January 27, 2013, 12:13:32 PM »
Finished Product
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Offline Tscarborough

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #2 on: January 27, 2013, 12:28:22 PM »
Can I come to your house?

Offline TXCraig1

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #3 on: January 27, 2013, 12:30:24 PM »
+1
Pizza is not bread.

Offline dellavecchia

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #4 on: January 27, 2013, 03:14:04 PM »
That looks amazing.

John

Offline Serpentelli

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #5 on: January 27, 2013, 06:26:25 PM »
Thanks guys. It came out very good, and got 2nd place!

The WFO is such a great tool. Specifically for roasting the vegetables, it only took 30-45 mins to get the oven to the point to where it needed to be to roast the vegetables to soft consistency. Then I threw some chips on the fire for a 2-3 minute charring session, and then done!

John
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Offline deb415611

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #6 on: January 27, 2013, 07:38:39 PM »
that looks great

Offline norma427

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #7 on: January 27, 2013, 08:31:08 PM »
I agree, looks great!  :chef:

Norma
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Offline Serpentelli

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #8 on: January 28, 2013, 10:08:41 AM »
Thank You Deb and Norma!

My mother-in-law took all the leftovers home with her. Dirty crockpot as well, so it was a "win-win" for everyone!
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Offline tinroofrusted

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #9 on: January 28, 2013, 11:07:23 AM »
Absolutely gorgeous. That is definitely on my post-diet list of things to make and eat! 

Regards,

TinRoof


Offline Serpentelli

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #10 on: January 28, 2013, 11:51:46 AM »
Tinroof -- Thanks!!!

Consider this from a diet standpoint:

NO OIL used to roast vegetables

MOST fat rendered from butt during smoking

Butt refrigerated overnight so remaining fat cap and internal fat EASILY identified and trimmed next morning prior to frying pork cubes in well-seasoned pan with 1 tsp EVOO.

FAT FREE chicken broth

FAT FREE beer

This is staring to sound as healthy as one of TXCraigs kale shakes!
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Offline tinroofrusted

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #11 on: January 28, 2013, 12:16:14 PM »
Tinroof -- Thanks!!!

Consider this from a diet standpoint:

NO OIL used to roast vegetables

MOST fat rendered from butt during smoking

Butt refrigerated overnight so remaining fat cap and internal fat EASILY identified and trimmed next morning prior to frying pork cubes in well-seasoned pan with 1 tsp EVOO.

FAT FREE chicken broth

FAT FREE beer

This is staring to sound as healthy as one of TXCraigs kale shakes!

Well, when you put it that way, maybe I can just go ahead and make it!  BTW, would you consider putting up a recipe for this?  I expect the recipe is more or less in the great photos you already posted, but there are probably a few spices, etc. that eager readers would like to know about.  Or maybe its one of those "If I told you I'd have to kill you" recipes.  It looks good enough to be!

BTW, I think I have the same enameled cast iron piece as you. Is that an oval LeCreuset?  I really love mine.

Regards,

TinRoof
« Last Edit: January 28, 2013, 12:19:30 PM by tinroofrusted »

Offline Serpentelli

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #12 on: January 28, 2013, 01:23:51 PM »
Well, when you put it that way, maybe I can just go ahead and make it!  BTW, would you consider putting up a recipe for this?  I expect the recipe is more or less in the great photos you already posted, but there are probably a few spices, etc. that eager readers would like to know about.  Or maybe its one of those "If I told you I'd have to kill you" recipes.  It looks good enough to be!

BTW, I think I have the same enameled cast iron piece as you. Is that an oval LeCreuset?  I really love mine.

Regards,

TinRoof
Tin Roof:

The recipe is not secret by any means. Here is what I use. The Le Crueset is great for cooking the liquid off without burning. Otherwise, if I have tons of time the LARGE crockpot works fine!

It is surprisingly NOT too spicy!

Wood Fired Green Chili with Smoked Pork

Makes about 8 quarts

1 8lb Butt smoked 1 1/2 hours per pound to internal temp 180 (Seasoning is my usual butt/brisket rub and its good, but you can use anything at all -- flavor of chili will not be greatly affected).  I let the butt go in the fridge overnight to let the fat congeal/harden. Next day cut it into cubes and it is VERY EASY to leave as much fat out of the final product as you want. You can sear the cubed pork or just throw it directly into the ground tomatillo/pepper sauce. I prefer a little extra browning on the cubes. I use about 2 TBSP EVOO to achieve this.

40-50 fresh whole tomatillos, paper skins removed
20 jalapenos, halved, seeds removed
4 fresh poblano or anaheim chilies, halved and seeds removed

5 medium onions, quartered
40 cloves of garlic, peeled

I roast the peppers/tomatillos in one of those big, cheap, disposable aluminum turkey pans and the garlic/onion in another. I do them in my WFO, but indoor oven at 450 degrees is fine. Make sure that once the tomatoes are soft and giving off their water you crank the heat/broiler so that you get a GOOD AMOUNT OF CHAR on the peppers. This is critical for taste and appearance, IMO.

Put all the roasted stuff into a pot large enough that you can use an immersion blender to puree it all. Add 1 large bunch of cilantro (washed thoroughly + roughly chopped) as you are blending.
****If you don't have an immersion blender then you are not truly enjoying life.

Add 1 1/2 quarts chicken broth and two beers to the ground tomatillo/chile/onion/garlic/cubed pork mixture

TOAST 2 TBPS whole cumin over medium high heat. Grind in mortar/pestle and add to chili
Crumble 1-2 TBSP dried oregano into chili
Sea Salt/Fleur de Sel to taste --- Go easy at first because the flavor intensifies as it cooks. Mine ends up with about a TBSP of Fleur de Sel. (Much more loosely packed than table salt)

I simmer on VERY low heat for at least a couple of hours. As soon as you see the pork cubes starting to become slightly stringy, then YOU ARE DONE!

Serve with fresh cilantro, mexican cotija cheese, and sour cream.

I'm not great with the recipes so if there's something I left out, just ask!

John
I'm not wearing hockey pads!

Offline tinroofrusted

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Re: Wood Fired Green Chili with Smoked Pork
« Reply #13 on: January 28, 2013, 01:57:58 PM »
Thanks John!  That looks really delicious. I will whip up  a batch here in a few weeks and let you know how I did.  I have Big Green Egg type ceramic cooker that does a nice job on pork butts. 

Regards,

TinRoof


 

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