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Old 12-28-2013, 12:26 PM   #1
Larry
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Default 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.
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Old 12-28-2013, 12:36 PM   #2
dpg481
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that sounds amazing, just add tortillas and it would be on!
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Old 12-28-2013, 12:50 PM   #3
deercrazy
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That sounds pretty good
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Old 12-28-2013, 12:52 PM   #4
oktx
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Will wild hog work?
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Old 12-28-2013, 12:52 PM   #5
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Thank you! I may make this tomorrow!
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Old 12-28-2013, 01:00 PM   #6
Larry
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Quote:
Originally Posted by oktx View Post
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.
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Old 12-28-2013, 01:03 PM   #7
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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!
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Old 12-28-2013, 01:20 PM   #8
jetlag887
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This sounds great, will be trying it out. Thanks for the post.
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Old 12-29-2013, 03:24 PM   #9
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Headin' to the kitchen now....this will be dinner tonight.
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Old 12-29-2013, 03:31 PM   #10
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Going to try thanks
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Old 12-29-2013, 07:59 PM   #11
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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!
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Old 12-29-2013, 08:24 PM   #12
JP Weld
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Sounds delicious! Will definitely try it out this week, thanks for posting.
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Old 12-29-2013, 08:31 PM   #13
Larry
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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.
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Old 12-30-2013, 11:18 AM   #14
Bonesplitter
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Sounds great! Im gonna have to try this!
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Old 12-30-2013, 11:25 AM   #15
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Did you take pictures?
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Old 12-30-2013, 09:14 PM   #16
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Made it tonight. Great
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Old 01-05-2014, 05:21 PM   #17
oktx
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Made it today with chili grind wild hog. It's awesome!
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Old 01-05-2014, 08:09 PM   #18
razorhog
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Sounds good
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Old 01-05-2014, 08:18 PM   #19
Etxbuckman
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This looks great. Did you cube a ham, backstrap or tenderloin? Or does it even seem to matter?
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Old 01-05-2014, 08:21 PM   #20
oktx
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Quote:
Originally Posted by Etxbuckman View Post
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.
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Old 01-06-2014, 02:20 PM   #21
Larry
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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.
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Old 01-06-2014, 08:30 PM   #22
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Quote:
Originally Posted by Larry View Post
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!
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Old 01-12-2014, 08:06 PM   #23
cablesplicer
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Made this tonight, whole family loved it!!!!! Its in the rotation now for sure!
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Old 01-12-2014, 09:13 PM   #24
venisonhuntr
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Going to have to try this!
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Old 01-13-2014, 04:00 PM   #25
Larry
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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.
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Old 01-13-2014, 08:59 PM   #26
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sounds great. Make it thicker and turn it into Chili Verde. That's how I make it. Just take out most of the water.
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Old 01-14-2014, 12:11 AM   #27
Dale Moser
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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...?
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Old 01-14-2014, 01:02 AM   #28
ctburt0n
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Im making that when I get home from Hillbilly country(WV)
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Old 01-14-2014, 12:39 PM   #29
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Thats it I am making it tonight!!!
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Old 01-14-2014, 01:42 PM   #30
Stan R
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I made this last night and it was beyond good.



Goig to make again this weekend.
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Old 01-14-2014, 03:50 PM   #31
Larry
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I'm telling you, this stuff is addictive. Glad everyone likes it.

Quote:
Originally Posted by Dale Moser View Post
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.
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Old 01-14-2014, 04:10 PM   #32
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Saving this one. Might be a while before I get some pork though.
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Old 01-14-2014, 04:14 PM   #33
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sounds good
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Old 01-14-2014, 04:17 PM   #34
rbsears
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Theres a piggy in Mirando City this weekend with this recipes' name on her!!!
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Old 01-14-2014, 04:19 PM   #35
BURTONboy
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Sounds good
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Old 01-15-2014, 01:08 PM   #36
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It was great
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Old 01-16-2014, 07:37 PM   #37
Stan R
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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
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Old 01-16-2014, 07:38 PM   #38
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Sounds great!!
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Old 01-17-2014, 03:34 PM   #39
Ol Dad
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Default 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.
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Old 01-17-2014, 03:40 PM   #40
Larry
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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.
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Old 01-17-2014, 03:42 PM   #41
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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!
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Old 01-18-2014, 03:35 PM   #42
Stan R
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Had some over rice for lunch... Amazing...

I liked the ground pork better...
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Old 01-18-2014, 04:31 PM   #43
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It's darn good. Will do this one again.
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Old 01-19-2014, 07:59 PM   #44
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The corn chips are a good add!

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Old 01-19-2014, 08:01 PM   #45
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Gonna try this at the station.
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Old 01-26-2014, 08:36 PM   #46
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Mmmm good just finished off 2 bowls. Cooked in the crock pot for 7 hrs on high.
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Old 01-26-2014, 09:39 PM   #47
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looks good
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Old 01-27-2014, 08:06 AM   #48
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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.
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Old 01-27-2014, 08:10 AM   #49
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Dinner tonight!!
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Old 01-28-2014, 11:36 AM   #50
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I'm trying this recipe, thanks!
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