Perfect Pork Green Chili

 We've been trying to recreate our favorite restaurant green chili stew, and by jove, I think we've got it!

Meat

3 pounds pork meat from shoulder or butt roast, cut into 1 inch square chunks

flour, salt and pepper for dredging.

1 medium/large yellow onion, diced

2 1/2 cups chicken broth

Saute the pork chunks until the flour starts to brown and place in large dutch oven.

Remove pork and saute the onion until translucent and just beginning to brown.

Place the onion in the dutch oven with pork and add:

Chicken broth

Cover with lid (leaving a small crack to let steam escape )and place in an oven set at 280 degrees.

Cook for about 1 1/2 hours.

Spices and flavorings:

1 heaping TBSP ground cumin

1 heaping TBSP finely chopped garlic

1 cup tomatillo based green chile salsa (without tomato or sugar).

1 heaping tsp. black pepper. 

Green Chili mix:

5  fresh Hatch type anaheim green chiles

3 fresh Poblano peppers,

1 or 2 fresh jalapeno (depending on hot hot you like your chili.)

Blister the chiles on either a gas grill (our way) or any other method you like to get the skin black and peeling.

When peeled (keep the jalapeno separate)  blend the chiles together to make a smooth puree.

(Taste some of the puree on a tortilla chip to see how spicy they are, so you can judge how much to use, and if you are going to need the jalapeno.)  If you want the jalapeno, blend in the amount you want now.

Mixing it all together:

After meat has roasted for the 1 1/2 hours, stir in all the spices and flavorings,  and some of the Green Chile Mix.  ( We usually use about 1 1/2 cups of the chile puree, so you may have a bit left over.)

Stir everything together and roast another hour in the oven at the same temp.

Check to see if the meat is tender, if not, keep roasting and checking until it has the consistency you like.

Serve with shredded cheese, sour cream, some chopped fresh cilantro and of course flour tortillas!

ENJOY!

My suggestion is as long as you are going to the trouble to blister, peel, and puree the chiles, do a BIG batch.  What you don't use now can be frozen in mason jars and the next time you want it, you"ve GOT it!

Old Fashioned Pork Roast

Very tender and flavorful.  The way pork was cooked 100 years ago!

1 boneless pork shoulder roast (Boston butt)
3 cloves garlic , minced
2 teaspoons ground black pepper
1 1/2 teaspoons table salt
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage leaf
1 tablespoon fennel seeds , roughly chopped
2 large red onions , cut into 1-inch wedges
1 tablespoon vegetable oil (if necessary)
1 cup apple cider
1/4 cup apple jelly
2 tablespoons cider vinegar

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Trim outer fat from pork, leaving 1/8-inch-thick layer. Combine
garlic, pepper, salt, rosemary, sage, and fennel seeds in small bowl. Tie pork roast tightly into uniform shape. Rub with herb mixture.
2. Transfer to roasting pan and cook 3 hours. Scatter onion wedges around meat, tossing onions in pan drippings to coat. (If roast has not
produced any juices, toss onions with oil.) Continue roasting until meat is extremely tender and skewer inserted into center meets no
resistance, 3 1/2 to 4 hours. (Check pan juices every hour to make sure they have not evaporated. If necessary, add 2 cups water to pan and
stir browned bits into water.)
3. Transfer roast to large baking dish, place onions in medium bowl, and pour pan drippings into liquid measuring cup, adding enough water to
measure 1 1/2 cups. Allow all to cool 30 minutes, cover with plastic wrap, and refrigerate overnight.
4. One hour before serving, adjust oven rack to middle position and heat oven to 300 degrees. Cut cold meat into 1/4-inch slices and overlap in
large baking dish. Spoon fat layer off drippings (discard fat) and transfer drippings and reserved onions to medium saucepan. Add cider, jelly,
and vinegar and bring to boil over medium-high heat, then reduce to simmer. Spoon 1/2 cup simmering sauce over pork slices and cover
baking dish with foil. Place in oven and heat until very hot, 30 to 40 minutes. Meanwhile, continue reducing sauce until dark and thickened, 10
to 15 minutes (reheat mixture just before serving pork). Serve pork, spooning onion mixture over meat or passing at table.

Oven Pulled Pork

4 lb pork shoulder or butt roast - cut in quarters.
1/2 cup white vinegar
1/2 cup bbq sauce.

DIRECTIONS

Spray heavy duty pan with non-stick cooking spray. Sprinkle salt and pepper on each section of pork, place in skillet, not touching each other. Pour over the bbq sauce mixed with vinegar. Cover tightly and bake at 350 degrees for 3 hours. Let sit for about 15 minutes and remove from pan, then shred. Separate juices to remove fat, then add back the juice until it is the right consistency. You can also add more bbq sauce as needed.

Red Beans & Rice

I found this recipe over 30 years ago in an advertisement for Trappey's Red Devil Sauce.  been making it ever since.

2 cans red kidney beans -- rinsed and drained
1 - 12 oz can V-8® vegetable juice -- spicy-hot
1 tablespoon Worcestershire sauce
1 tablespoons Trappeys Red Devil Sauce
1 teaspoon Cajun seasoning --(Emiril's or Tony Chasherie"s)
1 beef bouillon cubes
1 chicken bouillon cube
2 cups ham -- diced
1/2 cup celery -- diced
1 medium onion -- diced
1 medium  bell pepper -- diced
3 cloves garlic -- minced
1 cups dry rice -- prepared as directed

Mix all ingredienta together except rice. Cook covered on low heat for about 4 hours. The longer you cook the better it tastes. Serve over cooked rice.