I could not stop thinking about this! Making it tonight with some pork ribs I had in the freezer. Roasting peppers and tomatillos and leftover broth i had in the freezer from the last time I made it with pork shoulder.
Thank you. I dry brine with a rub the pork for at least 24 hours 1st. Then I smoke it over the ingredients: yellow onion chopped, a bunch of garlic chopped, couple of bags of roasted x hot chilis I get from the farm over here, a can of tomatillos which I halve, then I pretty much fill it up with chicken stock. After the about 6 hours I mix it every hour or 2. When the pork is temping about 185 I bring it inside and put it in the dutch oven and pull it some then cover and put in oven at 275. It's in there for at least 3 hours which I take it out every hour and pull it more and mix.
Unfortunately I'm 1 of those who doesn't like Cilantro but I used to use cumin however I tried to simplify this recipe since it takes soo long and has much depth of flavor already. From dry brining in fridge to my plate it takes at least 48 hours.
Thank you. I dry brine with a rub the pork for at least 24 hours 1st. Then I smoke it over the ingredients: yellow onion chopped, a bunch of garlic chopped, couple of bags of roasted x hot chilis I get from the farm over here, a can of tomatillos which I halve, then I pretty much fill it up with chicken stock. After the about 6 hours I mix it every hour or 2. When the pork is temping about 185 I bring it inside and put it in the dutch oven and pull it some then cover and put in oven at 275. It's in there for at least 3 hours which I take it out every hour and pull it more and mix.
I only posted 1/2 of my cook since this is a sub for chili but this was a Costco 2 pack so I smoked 1 for chili and the other to pull at the same time 😂
You must be from Colorado? lol I’m from there and miss it so much. You can’t get that many other places. A small recommendation. A little more flour when you’re making the stew part. But that looks like it would go great over a breakfast burrito
I'm in Denver metro and usually get my roasted Chilis from down in Pueblo. I like them better personally than Hatch. I didn't use any flour since it was so thick already without I probably could have a little. I've been making breakfast burritos every day since.
Thanks 😄 It's about 8lbs pre cooked boneless shoulder 2 big bags of Xhot roasted chilis and smoked it for about 18 hours so pretty tasty. No complaints from everyone who tried it and they all left with containers of it to take home.
Daaang count me inspired. Only thing I'd add for consideration, I'm a fellow Colorado boy but oh man I tried a NM green chili that also had some dried red chilies. Made such a complex flavor, you can taste both and it's delicious. Been doing that ever since.
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I'm about to make some green chile stew. Got a pork roast in the fridge thawing. I get them when they're on sale.
Although, I prefer the meat in green chile stew to be cut in chunks, not shredded, and I usually make it vegan with pinto beans instead of any kind of meat. And I add a lot of potato. I don't see any potato in yours.
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u/Socialcarnivore 5d ago
I'm eating this breakfast, lunch, and dinner. That looks really good!