Tag: pork
Colorado Pork Green Chili
Colorado Pork Green Chili
If you’ve ever been to the state of Colorado, you’ll notice how many restaurants make pork green chili. You notice even more that they drown everything in it: burgers, burritos, hotdogs, nachos, fries, enchiladas, eggs, etc. If you can think it, green chili will smother it. This pork green chili is different from green chilis of New Mexico. Colorado-style is beanless and the broth is more of a green chile gravy than a soup like the ones in NM.Colorado-style pork green chili starts with large green chilies roasted until the flesh is charred. The chile’s skins are peeled, then chopped. The chilies get add to a pot of cubed pork shoulder, potatoes, seasonings, and stock. It gets simmered force hours until the pork is tender. Then a roux made from masa flour is whisked in to thicken. It’s cooked for a few more minutes, then it’s ready to eat.
Ingredients
- 12 large green anaheim chilies
- 3 serrano peppers
- 2 tbsp vegetable oil
- 4 lb boneless pork shoulder cubed
- 3 tsp salt
- 6 garlic cloves minced
- 1 large onion diced
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 10 cups pork or chicken stock
- 1 large russet potato peeled; cut into small cubes
- 1 cup masa flour
- 1 cup butter
- 1 lime juiced
Toppings
- cilantro
- sour cream
- green onions chopped
- red onion finely chopped
Instructions
- Turn on your oven’s broiler. Place the chilies on a rack on a baking sheet.
- Broil for 6-7 minutes a side until the chilies are charred. Peel off the skin, chop, and set aside.
- Heat up the oil in a stock pot over medium high heat. Add in the pork. Season with salt. Brown for 10 minutes. Remove from the pot.
- Add in the onion. Sauté for 5 minutes. Add in the garlic and cook for another minute.
- Add the pork back in along with the chilies, potato, and seasonings.
- Pour in the stock. Bring to a boil. Cover. Reduce heat to medium low and simmer for 3 hours.
- In another pan, whisk together the masa flour and butter over medium heat until a roux forms. Cook for 5 minutes.
- Whisk the roux into the pork green chili. Squeeze in the lime juice. Cook for 10 more minutes.
Louisiana-Style Red Beans and Rice
Louisiana-Style Red Beans and Rice
This recipe for red beans and rice is to die for. The beans are spicy and smokey in flavor, with 2 types of pork. What is different about Louisiana-style red beans and rice is that the beans are cooked like a stew and served on the side with rice instead of mixing the rice in with the beans.
Ingredients
- 2 tbsp vegetable oil
- 1 small onion diced
- 1 green bell pepper diced
- 2 stalks celery diced
- 3 tsp creole seasoning
- 3 bay leaves
- 3 smoked pork neck bones or 1 smoked ham hock
- 3 andouille sausages diced
- 1 lb dried red beans
- 6 garlic cloves minced
- 10 cups water
- steamed rice for serving
Garnish
- green onions chopped
Instructions
- Heat up cooking oil in a pot over medium high heat. Sauté the onions, bell pepper, celery, creole seasoning, and bay leaves for 5 minutes.
- Add in the andouille and pork neck bones(or ham hock). Sauté for 5 minutes.
- Add in the beans and garlic. Pour in the water. Bring to a boil and simmer over medium heat for for 2 hours.
- Take out the pork bones. Remove any meat from the bones and chop. Add back into the pot.
- Simmer for another hour. Remove the bay leaves.
Smoked Andouille Sausage
Smoked Andouille Sausage
Andouille sauasage is the famous staple of the cajun and creole cuisine of Louisiana. With it’s origins from French charcuterie, andouille sausage consists of coarse ground pork heavily seasoned with salt, pepper, cayenne, thyme, sage, paprika, and a large amount of garlic. The pork is stuffed into casings and slowly smoked with pecan wood. Andouille can be used in numerous cajun dishes such as jambalaya and gumbo.
Equipment
- food processor
- meat grinder
- sausage stuffer
- twine
- Electric Smoker
Ingredients
- 8 lbs pork shoulder
- 40 garlic cloves
- 2 tbsp salt
- 1 tbsp paprika
- 1 tbsp smoked paprika
- 2 tsp black pepper
- 2 tsp cayenne pepper
- 1 tsp thyme
- 1 tsp sage
- 2 tsp pink curing salts
- hog casings
Wood Chips
- pecan wood
Instructions
- Place the garlic cloves in a food processor.
- Process until chopped.
- Mix together all of the seasonings.
- Grind the pork on a medium grind plate, one time through.
- Thoroughly mix the spices and garlic into the pork.
- Stuff the sausage into the casings.
- Twist into 6” links. Let cure overnight in the refrigerator.
- Cut every 4th link apart from each other. Tie in between the middle of the 4 links with twine to the grate of your smoker so they can hang.
- Place the grate on the very top rack of your smoker so the sausages can hang. Turn the temp to 130 degrees. Allow the sausages to dry out for an hour with out adding any wood chips.
- Turn the temp to 250 degrees and add your wood chips. Allow the chips to ignite. Turn your smoker down to 150 degrees. Smoke for 6 hours, changing out the wood chips every 2 hours. After 6 hours, turn up the smoker temp to 180 degrees and smoke for 1 more hour.
