Monthly Archives: September 2015

Homemade Green Pork Chile

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green pork chile

green pork chile

Late summer ushers in a garden favorite… chilis!  Yes, as warm days wind to a close, these spicy peppers make an appearance at road-side stands, farmers’ markets,  CSAs, grocery stores, and even backyard gardens across the country.  You see, chilis are an important part of a southwestern fall classic; green pork chile.

Now just any chili won’t work in this luscious dish.  My personal favorite are hatch chilis.  But if you do not have access to them, Big Jim and Anaheim work well.  You could even toss in a few jalapenos or a poblanos into the pot, but just make sure they are roasted.

Green Pork Chile

  • 2 lbs. of smoked pork, cubed
  • 1 1/2 lbs. of Hatch chilis, roasted/deseeded/skins removed & chopped
  • 1 1/2 lbs of potatoes, cubed
  • 1 large onion, chopped
  • 5 – 6 cloves of garlic, minced
  • 2 tbsp. butter
  • 2 tsp. ground cumin
  • 1 1/2 tsp. Mexican oregano
  • 2 quarts chicken stock
  • 3/4 C. tomatillo salsa
  • 2 tsp. salt
  • water (optional)

In a large stock pot over medium heat, saute the onion and garlic until translucent.  Add the cumin, chilis, oregano, and salt.  Stir to combine.

roasted Hatch chilis

roasted Hatch chilis

Next, pour in the stock.  Bring to a boil.  Add the potatoes and the tomatillo salsa.  Cook until the potatoes are done (about 15 – 20 minutes).

Take a stick blender and blend part of the soup, leaving some vegetables in cubes or you can completely blend the mixture to your desired consistency.  (Personally, I like a thick chile).

Now add the pork, put a lid on the pot, and reduce the heat to low.  Allow the green chili to cook for another 45 minutes, lifting the lid to stir occasionally to prevent sticking to the bottom of the pot.  If mixture is a little too thick for your taste, add in some water to thin.

smoked pork butt

smoked pork butt

Taste for seasoning and add more salt if desired.

Remove chile from heat and serve.

NOTE: this is great eaten as a soup.  You may also serve it over cooked rice, burritos, or thick-cut wedge fries.

How to Perfectly Grill Corn on the Cob in the Husk

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perfectly grilled sweet corn on the cob

perfectly grilled sweet corn on the cob

While sweet corn is a classic taste of summer, most folks enjoy it straight out of boiling water or even out of the microwave.  While both of those methods can result in a good ear of corn, there is another.  So skip the pot of boiling water and bypass the microwave.  Head outside and reclaim your grill.  Yes,  for a truly tasty and rustic serving, grilling it still in the husk takes the flavor to a higher level.

ear of sweet corn with husks attached

ear of sweet corn with husks attached

To start things off, select ears of corn that have been freshly picked.  The fresher the corn, the better tasting the final product will be.  Next, peel the husks down to the base of the corn cob, but leaving them attached.

corn husks have been folded down to expose the silk

corn husks have been folded down to expose the silk

Once that is done, de-silk the ear, taking care to remove all of the strands.

corn silk removed from ear of corn

corn silk removed from ear of corn

Fold the husks back into place to cover the sweet corn.

Fill a large bowl or partially fill a sink with cold water.  Place the ears of corn into the water and allow to soak for 20 minutes.

ears of corn with husks placed in sink of cold water

ears of corn with husks placed in sink of cold water

Remove the corn from the water.  Shake the ears to remove the excess water.

Now place the corn onto a hot grill.  Turn the corn every five minutes.  Leave the ears on the grill for a total of 20 minutes.  The outer husk will char, but protect the sweet corn from the char.

To eat, simply peel back the husks to the base of the corn cob.  Slather the ear with butter and enjoy.

perfectly grilled sweet corn on the cob

perfectly grilled sweet corn on the cob