Hey! I won the chili cook-off...wow *updated with recipe
First time I'd ever entered a food contest. Granted it was a little bitty one at the RV Park. But still, I was happy. The two-hour taste-off was endured with beer and wine with the other cooks ;-). The tasters (anyone in the RV Park or passers by) took their job seriously, debating the merits of each one. We cooks were all ears.
My winning Chile Verde recipe is kinda long but I posted it on my blog if you are interested.
I got a $25 gift certificate, a cool mug, and a free night at the Mission Bay RV Park in San Diego. (Where we are staying and that hosted the chili cook-off).
Ok OK. Here is the recipe. I am the kind of cook that will look up several recipes, think about it, see what I have in the pantry, and come up with my own version using what I have on hand.
So....here it is....my Chile Verde
3-5 lb pork shoulder roast
1 bag of small red kidney beans
Jar of Chicken Bouillon Granules
2-4 cans of green chiles - remove from can and dice
garlic powder
chili powder
Cajun spice
1 package mild chili spice (McCormicks or WalMart brand will do)
1 large yellow onion
4-5 cloves garlic, peeled and diced or minced
1 Gallon Spring Water
2 large cans Green Chile Enchilada Sauce (mild to medium) I used mild but prefer the medium. Herdez or La Victoria are the brands I use.
DIRECTIONS
DAY ONE
Slice the Pork Shoulder into large chunks, season liberally with Cajun spice, chili powder, and garlic powder, then cook on the grill at about 400-500. The inside should just be done and the outside very lightly charred. Remove to kitchen and let cool.
Open the bag of kidney beans, sort for rocks, and put in large pot. Cover with water plus about 2 inches. Let set overnight.
After the pork cools, trim any outside char. Husbands like to munch on this part as do dogs! Chop / dice into small pieces. Refrigerate.
DAY TWO
Note: Day one and day two can be combined if you put the beans on to soak first thing in the morning. They need to soak at least 8 hours.
Drain and rinse beans in colander. Set aside. Rinse the Pot.
Chop onion and garlic and put in bottom of pot. Simmer a few minutes to cook onions and garlic. Add a small amount of water to prevent scorching if needed.
Once the onions and garlic are smelling pretty good, add about a tablespoon of chili powder and garlic powder. Then add about a cup of the spring water. Add three heaping tablespoons of granulated chicken broth. I used Mazola chicken flavored broth with sea salt.
Also add the package of chili spice. Mix well.
Add beans. Add spring water to cover. Bring to boil, then simmer for a few hours, adding spring water as needed.
Once the beans have softened (may still be a bit mealy), pour in the green chile enchilada sauce and the diced green chiles. Let this mixture simmer/warm for 8-10 hours. Leaving it in a crock pot overnight on low would be great. This step is to ensure the diced pork softens and shreds.
Day Three
Now, taste the Chili. Need more spice? Add til it suits you and let sit for at least a half hour to soak in. Done!
My winning Chile Verde recipe is kinda long but I posted it on my blog if you are interested.
I got a $25 gift certificate, a cool mug, and a free night at the Mission Bay RV Park in San Diego. (Where we are staying and that hosted the chili cook-off).
Ok OK. Here is the recipe. I am the kind of cook that will look up several recipes, think about it, see what I have in the pantry, and come up with my own version using what I have on hand.
So....here it is....my Chile Verde
3-5 lb pork shoulder roast
1 bag of small red kidney beans
Jar of Chicken Bouillon Granules
2-4 cans of green chiles - remove from can and dice
garlic powder
chili powder
Cajun spice
1 package mild chili spice (McCormicks or WalMart brand will do)
1 large yellow onion
4-5 cloves garlic, peeled and diced or minced
1 Gallon Spring Water
2 large cans Green Chile Enchilada Sauce (mild to medium) I used mild but prefer the medium. Herdez or La Victoria are the brands I use.
DIRECTIONS
DAY ONE
Slice the Pork Shoulder into large chunks, season liberally with Cajun spice, chili powder, and garlic powder, then cook on the grill at about 400-500. The inside should just be done and the outside very lightly charred. Remove to kitchen and let cool.
Open the bag of kidney beans, sort for rocks, and put in large pot. Cover with water plus about 2 inches. Let set overnight.
After the pork cools, trim any outside char. Husbands like to munch on this part as do dogs! Chop / dice into small pieces. Refrigerate.
DAY TWO
Note: Day one and day two can be combined if you put the beans on to soak first thing in the morning. They need to soak at least 8 hours.
Drain and rinse beans in colander. Set aside. Rinse the Pot.
Chop onion and garlic and put in bottom of pot. Simmer a few minutes to cook onions and garlic. Add a small amount of water to prevent scorching if needed.
Once the onions and garlic are smelling pretty good, add about a tablespoon of chili powder and garlic powder. Then add about a cup of the spring water. Add three heaping tablespoons of granulated chicken broth. I used Mazola chicken flavored broth with sea salt.
Also add the package of chili spice. Mix well.
Add beans. Add spring water to cover. Bring to boil, then simmer for a few hours, adding spring water as needed.
Once the beans have softened (may still be a bit mealy), pour in the green chile enchilada sauce and the diced green chiles. Let this mixture simmer/warm for 8-10 hours. Leaving it in a crock pot overnight on low would be great. This step is to ensure the diced pork softens and shreds.
Day Three
Now, taste the Chili. Need more spice? Add til it suits you and let sit for at least a half hour to soak in. Done!
