There was an error in this gadget

Wednesday, April 4, 2012

Chile Verde (pork)

I roasted a pork butt in the oven. I wanted to use the smoker but it was way too windy so I did it in the oven. That works great by the way.  I used the DAVIS DUST as the dry rub and cooked it at 275 for about 12 hours.  It was VERY tender and made some fabulous pulled pork for sandwiches and dinner.  However there is a lot of meat on one those!!  Here is what I did with the left overs.

Chile Verde

1 1/2 pounds of pulled pork
1/2 Spanish onion diced
3 cloves of garlic - smashed
2 cans of diced Green Chillies (not Jalapenos)
3 tablespoon of good salsa
1 teaspoon of good chili powder
1 tablespoon of DAVIS DUST
olive oil

Put some EVOO in a saute pan that has a lid.  cook the onions and garlic for 2 minutes and then add the rest of the ingredients.  Add 1/3 cup of water and simmer for 30-45 minutes covered.  Use in tacos and burritos or even on eggs!

You can increase the heat by adding some crushed red peppers.