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-   -   Green Chile Pork Stew (http://discussions.texasbowhunter.com/forums/showthread.php?t=429091)

Larry 12-28-2013 11:26 AM

Green Chile Pork Stew
 
Ingredients:

2 to 3 lbs pork, cut in 1" cubes
1/4 cup flour
1 teaspoon cumin
1 teaspoon black pepper
1 teaspoon salt
1 teaspoon garlic powder
3 tablespoons vegetable oil
1 large onion, coarsely chopped
4 peeled potatoes, cut to 1" cubes
4 (4oz) cans of green chiles
2 cups tomatillo salsa (salsa verde)
1 container (15 oz) chicken broth

Preparation:

Place flour, cumin, pepper, salt and garlic powder in a gallon ziplock bag. Add pork cubes and shake to coat thoroughly. Brown pork in hot oil in batches. Remove when browned and set aside. Place onions, chiles, potatoes, salsa, chicken broth and pork in a large pot. Add more salt to taste. Bring to a boil. Reduce heat to low, cover and simmer 2-3 hours stirring occasionally.

You can vary the heat with your choice of green chiles. I used two cans of hot and two fans of mild Hatch branch chiles. It was hotter than I expected. My next batch will only have one can of hot and three cans of mild.

dpg481 12-28-2013 11:36 AM

that sounds amazing, just add tortillas and it would be on!

deercrazy 12-28-2013 11:50 AM

That sounds pretty good

oktx 12-28-2013 11:52 AM

Will wild hog work?

Mary 12-28-2013 11:52 AM

Thank you! I may make this tomorrow!

Larry 12-28-2013 12:00 PM

Quote:

Originally Posted by oktx (Post 8064310)
Will wild hog work?


Wild hog is what I used. One of the best uses for wild hog that I've found so far. Slow cooked pulled pork was my favorite before this.

Bowhunter004 12-28-2013 12:03 PM

I sure do love me some green Chilli! In colorado and New mexico they smother all there mexican food with this and you talk about good!

jetlag887 12-28-2013 12:20 PM

This sounds great, will be trying it out. Thanks for the post.

Mary 12-29-2013 02:24 PM

Headin' to the kitchen now....this will be dinner tonight.

swgreen 12-29-2013 02:31 PM

Going to try thanks

Mary 12-29-2013 06:59 PM

Wow....this is a winner for sure!
My HEB was out of the hot green chili cans, so used mild...BUT the salsa verde must have had a big kick as it was definitely a good sinus opener.

I used the last of my hog meat....I need to figure out where to go shoot another one SOON. Great recipe!

JP Weld 12-29-2013 07:24 PM

Sounds delicious! Will definitely try it out this week, thanks for posting.

Larry 12-29-2013 07:31 PM

Awesome! I'm on the last bowl of it now. Have had it for dinner three nights in a row, and I'm kinda sad that this batch is done. Plenty of hog freezer packed for next time, though.

Bonesplitter 12-30-2013 10:18 AM

Sounds great! Im gonna have to try this!

oktx 12-30-2013 10:25 AM

Did you take pictures?

JustinJ 12-30-2013 08:14 PM

Made it tonight. Great

oktx 01-05-2014 04:21 PM

1 Attachment(s)
Made it today with chili grind wild hog. It's awesome!
Attachment 586992

razorhog 01-05-2014 07:09 PM

Sounds good

Etxbuckman 01-05-2014 07:18 PM

This looks great. Did you cube a ham, backstrap or tenderloin? Or does it even seem to matter?

oktx 01-05-2014 07:21 PM

Quote:

Originally Posted by Etxbuckman (Post 8102899)
This looks great. Did you cube a ham, backstrap or tenderloin? Or does it even seem to matter?

I have a bunch of chili grind wild sow. The OP used cubed. I don't think it matters.

Larry 01-06-2014 01:20 PM

I used cubed cuts from a feral hog back leg (ham) for that first batch. Making it again tonight. I have some hamburger ground hog from two I shot last season that I'm gonna try, as well. I've always liked making stews from ground venison, so I'm sure it will be as good and cubed.

Etxbuckman 01-06-2014 07:30 PM

Quote:

Originally Posted by Larry (Post 8106228)
I used cubed cuts from a feral hog back leg (ham) for that first batch. Making it again tonight. I have some hamburger ground hog from two I shot last season that I'm gonna try, as well. I've always liked making stews from ground venison, so I'm sure it will be as good and cubed.

Thank you and good luck with the next batch!

cablesplicer 01-12-2014 07:06 PM

Made this tonight, whole family loved it!!!!! Its in the rotation now for sure!

venisonhuntr 01-12-2014 08:13 PM

Going to have to try this!

Larry 01-13-2014 03:00 PM

I changed mine up a little and used canned whole Hatch brand green chiles. Cutting them up into bigger pieces made it even better. This dish gets better each time I make it.

Tomkat70 01-13-2014 07:59 PM

sounds great. Make it thicker and turn it into Chili Verde. That's how I make it. Just take out most of the water.

Dale Moser 01-13-2014 11:11 PM

Have mercy, that sounds good. I need to find a reasonable sized pig this weekend.

Did you dream this up, Larry? Seems like a can of rotel in there could only add depth to it...?

ctburt0n 01-14-2014 12:02 AM

Im making that when I get home from Hillbilly country(WV)

JAB 1 01-14-2014 11:39 AM

Thats it I am making it tonight!!!

Stan R 01-14-2014 12:42 PM

I made this last night and it was beyond good.



Goig to make again this weekend.

Larry 01-14-2014 02:50 PM

I'm telling you, this stuff is addictive. Glad everyone likes it.

Quote:

Originally Posted by Dale Moser (Post 8141775)
Did you dream this up, Larry? Seems like a can of rotel in there could only add depth to it...?

I have been trying to find good ways to use hog meat. Can't seem to get it right on the grill. I remembered seeing a green chile lamb stew made at Fred's Texas on "Diners, Drive-ins and Dives" one day. Figured that would be good with wild pork. Combined the best parts of the two green chile stew recipes I could find and then added a few things of my own.

Gonna try it with fresh roasted Hatch chiles next year when they are in season.

ItsLeo 01-14-2014 03:10 PM

Saving this one. Might be a while before I get some pork though.

Rotney 01-14-2014 03:14 PM

sounds good

rbsears 01-14-2014 03:17 PM

Theres a piggy in Mirando City this weekend with this recipes' name on her!!!

BURTONboy 01-14-2014 03:19 PM

Sounds good

Rt87697 01-15-2014 12:08 PM

It was great

Stan R 01-16-2014 06:37 PM

Made this again.. Except I used

3 lbs of ground pork

2 cans broth

2 8 oz cans of whole Chili's sliced in big pieces



I did not have any flour so I used a country grave mix.

added flour tortillas (sliced in small pieces) on top.

It was just awesome

Bro. Bill 01-16-2014 06:38 PM

Sounds great!!

Ol Dad 01-17-2014 02:34 PM

Jes got done making this...
 
Man o man I am now hooked.

I added 4 poblanos that I roasted in the broiler. Think next time I will roast up some red bell peppers also.;)b

Larry 01-17-2014 02:40 PM

Yessir, made some again last night. I'm always changing this up a little. Last night I added the potatoes later so we'd have firmer potatoes. Loved it! Definitely a fan of the bigger pieces of chile pepper, too. Going whole and cutting to desired size is the way to go. Adding the roasted poblano peppers sounds interesting. I'm also going to have to try this with ground pork. Have lots of it in the freezer from Syracuse's from a hog last year.

ItsLeo 01-17-2014 02:42 PM

Don't have any pig hunts planned in the foreseeable future. Boneless butt was on sale at the grocery store today.

Batch simmering RIGHT NOW!

Stan R 01-18-2014 02:35 PM

Had some over rice for lunch... Amazing...

I liked the ground pork better...

ItsLeo 01-18-2014 03:31 PM

It's darn good. Will do this one again.

ItsLeo 01-19-2014 06:59 PM

The corn chips are a good add!

https://scontent-b-iad.xx.fbcdn.net/...89444379_n.jpg

db272 01-19-2014 07:01 PM

Gonna try this at the station.

ctburt0n 01-26-2014 07:36 PM

Mmmm good just finished off 2 bowls. Cooked in the crock pot for 7 hrs on high.

OBU13DAD 01-26-2014 08:39 PM

looks good

Dusty Roads 01-27-2014 07:06 AM

Made this on Saturday. It was great. Can't wait to have a bowl of the leftovers,I'm sure it's better a day or two after it's been sitting. Thanks for the recipe.

JP Weld 01-27-2014 07:10 AM

Dinner tonight!!

Meatetarian 01-28-2014 10:36 AM

I'm trying this recipe, thanks!


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