Pork Chile Verde

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Scott P
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Pork Chile Verde

Postby Scott P » Tue Jul 31, 2012 9:52 am

Sure, it's not the traditional chili found here, but I love it so I thought I'd post. Last night was a recipe from my favorite Weber cookbook, Charcoal Grilling. Smoked Pork Shoulder that was then braised in tomatillos and beer. It is so good and so easy.

Little 4 lb Pork Shoulder Rubbed and ready for the smoker.

Image

After an hour of smoking, it is put into a pan with tomatillos, onions, chiles, garlic and beer (I used St. Arnold Santo) that were pureed in the food processor. Cover and let it go for another 2-3 hours. The result:

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Cube or shred the pork, skim the fat off the sauce and toss them both into a sauce pan on simmer for a little bit. Add some chopped cilantro and a dollop of sour cream and you have dinner. I serve it over rice, but it also holds up on its own.

The final dish:

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The recipe calls for a Weber Kettle, but I like my WSM for it since it is a low and slow dish in the 250-275 degree range.
Buddha Belly BBQ Team

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ChileFarmer
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Re: Pork Chile Verde

Postby ChileFarmer » Tue Jul 31, 2012 11:07 am

Wow, a hand full of tortillas is all i would need. That looks so good.Great photos to. Thanks for posting. I sure would like the recipe. CF :D
OK, get over it, you lost. God bless America

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Re: Pork Chile Verde

Postby Sailor Kenshin » Tue Jul 31, 2012 11:58 am

Me too.....love chile verde!
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Re: Pork Chile Verde

Postby Gator » Tue Jul 31, 2012 11:59 am

Love it, looks good for dinner!
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Scott P
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Re: Pork Chile Verde

Postby Scott P » Tue Jul 31, 2012 1:30 pm

Reprinted from Weber's Charcoal Grilling:

Rub
1 tablespoon kosher salt
2 teaspoons pure chile powder
2 teaspoons dried oregano
1 teaspoon granulated garlic
1 teaspoon ground cumin

1boneless pork shoulder, 4 to 4-1/2 pounds, trimmed of excess surface fat
8 medium tomatillos, husked and rinsed
1 can (7 ounces) chopped green chiles with liquid
4 medium garlic cloves
1 small onion, roughly chopped
2 teaspoons dried oregano
3/4cup dark Mexican beer
2 handfuls hickory wood chips, soaked in water for at least 30 minutes
1/4 cup finely chopped fresh cilantro
1 teaspoon Tabasco® chipotle pepper sauce
Kosher salt
Freshly ground black pepper
6 cups steamed white rice
1 cup sour cream
1 lime, cut into eighths

Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Separate the charcoal into two equal piles on opposite sides of the charcoal grate. Carefully place a large disposable drip pan between the two piles of charcoal and fill it about halfway with warm water. Let the coals burn down to low heat (250° to 350°F). Leave the lid off and all the vents open.

If you are using a gas grill, preheat your grill on high until it reaches 500°F and then adjust the burners to low heat (250° to 350°F).

In a small bowl mix the rub ingredients. Coat the pork on all sides with the rub, massaging the spices into the meat. Allow the pork to stand at room temperature for 15 to 30 minutes before grilling.

In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.

Drain and scatter the hickory chips over the two piles of charcoal. Brush the cooking grates clean. When the chips start to smoke, place the pork in the center of the cooking grate, close the lid, and smoke-roast the pork over indirect low heat for 30 minutes.

Remove the pork from the grill and immediately close the lid to maintain the temperature. Place the pork in a large disposable foil pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the cooking grate. Cook the pork over indirect low heat, with the lid closed as much as possible, until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 to 3 hours, depending on how steady the temperature is. To maintain the temperature, add 5 or 6 charcoal briquettes to each pile of charcoal every hour or so from the time you began to smoke the pork.

When the pork is fully cooked, carefully remove the pan from the grill. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, salt, and pepper. The chile verde may be made up to this point one day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.

Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
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Re: Pork Chile Verde

Postby ChileFarmer » Tue Jul 31, 2012 2:42 pm

Thank you very much. CF
OK, get over it, you lost. God bless America

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Re: Pork Chile Verde

Postby Jarhead » Tue Jul 31, 2012 6:39 pm

Thank you Scott.
That looks fantastic. Give me a pack of torts and I'll be in heaven.
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