Subj : Re: chile verde comments
To : Ruth Haffly
From : Dave Drum
Date : Mon Sep 26 2022 06:01:00
-=> Ruth Haffly wrote to Dale Shipp <=-
RH> Something to think about for the pound and half or so of pork cubes
RH> I've got in the freezer. Other option I'm debating is chili verde;
RH> either one will have to wait a few more weeks tho.
DS> And here are comments from others who were in the echo at the time.
RH> OK, good to get other opinions. I know I've got at least one recipie in
RH> a cook book I picked up in AZ, and probably others, so I should be able
RH> to make a decent rendition of chili verde.
I learned about chile verde frpm MSGT (Ret) Jerry Simmons a two time ICS
World Champion who made a mean pot of green.
He always said it's about the flavour of the green chilies more than
the heat - although you do need *some* heat. Bv)=
2 lb Pork; in small cubes
1 c Chopped onion
14 oz Chicken broth
1 1/2 ts Granulated garlic
2 1/2 tb Chicken base
1 ts Celery salt
1 tb Cornstarch
1/2 ts Oregano
1 tb Cumin, ground
1/2 tb Jalapeno; dried, ground
1 tb Dried cilantro
1/2 tb Green (Hatch) chile powder
10 oz Green enchilada sauce
27 oz Can green chilies; chopped
8 oz Can green chilies; pureed
1 ts Salt
Habanero hot sauce to taste*
Brown pork and drain
Add onion & chicken broth (will not cover meat). Simmer
for 1 hour stirring often.
Add spice mix and a little water. Simmer 1 hour stirring
often to avoid sticking.
Add green enchilada sauce. Simmer 1/2 hour.
Add chopped green chilies. Cook for 15 minutes
Add 8 oz Green chilies, pureed 10 minutes later
Adjust with 1/2 ts jalapeno powder, 1 ts salt and a
liberal dose of habanero hot sauce. *
* I use Ralph's Righteous - UDD
Source: Jerry Simmons - ICS World Chile Verde Champion
: 2000 & 2006
MM Format by Dave Drum - 24 August 2005
Uncle Dirty Dave's Kitchen
MMMMM
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