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Started By
Message
Sous vide chile verde w/ pics
Posted on 2/8/17 at 6:40 pm
Posted on 2/8/17 at 6:40 pm
Ok. Its not Sous vide. It is regular ole chile verde.
I love texmex and I think this is one of the best examples of pure texmex.
Roast 2lbs of anaheims and a few jalapeños in the broiler.
While that is going, cube up a 3-4lb pork butt and get it to browning.
Then peel the anaheims. Cut up half of them into pieces and put the other half in a food processor to smoothe it out. Put all the cut up and processed anaheims into a bowl for later. Coarsley process a can of diced tomatoes with juice.
Pull the pork when it's nice and brown. Get 2 onions chopped and browning in the pot. Once that gets to where you want it, add 8 cloves garlic chopped, 1Tsp of cumin, 1Tsp salt, and let that go for a couple of minutes. Then add 1/4 cup flour and mix it up.
Add 4cups chicken broth, pork, tomatoes, peppers and put the whole thing in the oven at 325 for an hour and half.
Eat with tortillas or by itself or on eggs or whatever you want to do with chile verde. It is freaking awesome!!
I love texmex and I think this is one of the best examples of pure texmex.
Roast 2lbs of anaheims and a few jalapeños in the broiler.
While that is going, cube up a 3-4lb pork butt and get it to browning.
Then peel the anaheims. Cut up half of them into pieces and put the other half in a food processor to smoothe it out. Put all the cut up and processed anaheims into a bowl for later. Coarsley process a can of diced tomatoes with juice.
Pull the pork when it's nice and brown. Get 2 onions chopped and browning in the pot. Once that gets to where you want it, add 8 cloves garlic chopped, 1Tsp of cumin, 1Tsp salt, and let that go for a couple of minutes. Then add 1/4 cup flour and mix it up.
Add 4cups chicken broth, pork, tomatoes, peppers and put the whole thing in the oven at 325 for an hour and half.
Eat with tortillas or by itself or on eggs or whatever you want to do with chile verde. It is freaking awesome!!
This post was edited on 2/8/17 at 7:24 pm
7
Posted on 2/8/17 at 6:51 pm to Jibbajabba
good job
mine is very similar but i go with tomatillos instead of tomato. they can go under the broiler with your peppers after you husk them, then into the food processor
mine is very similar but i go with tomatillos instead of tomato. they can go under the broiler with your peppers after you husk them, then into the food processor
Posted on 2/8/17 at 7:10 pm to Jibbajabba
That is not Sioux-V!
I am tempted to give a downvote.
But I won't, because it does seem faithful to Native America.
I am tempted to give a downvote.
But I won't, because it does seem faithful to Native America.
Posted on 2/8/17 at 7:14 pm to Jibbajabba
Nicely done.
Posted on 2/8/17 at 7:33 pm to Jibbajabba
my administration approves of almost anything covered in chilies and peppers.
Posted on 2/8/17 at 7:45 pm to Jibbajabba
looks good man!
how long did you roast the peppers?
how long did you roast the peppers?
This post was edited on 2/8/17 at 7:47 pm
Posted on 2/8/17 at 7:51 pm to No8Easy2
About 15-20 minutes under the broiler. Flipped them several times so it was not all broil time.
Posted on 2/8/17 at 8:05 pm to Jibbajabba
ok thanks, used to always order this from a lil hole in the wall while i was stationed San Diego
really need to learn how to make it
really need to learn how to make it
Posted on 2/8/17 at 8:41 pm to Jibbajabba
Looks good. Those proportions between the cumin and salt and the rest of the ingredients seem off.
Posted on 2/8/17 at 9:07 pm to GRTiger
Truth be told they were. The cumin was good but it needs more salt. I had to apply salt at the table but not an incredible amount.
Posted on 2/8/17 at 9:29 pm to Jibbajabba
quote:
Jibbajabba
You sous vide any ice cream for dessert?
Posted on 2/8/17 at 9:49 pm to jlnoles79
There is a really advanced technique for it but I wanted to try the chefsteps SV popsicle. Maybe tomorrow.
Posted on 2/8/17 at 10:02 pm to Jibbajabba
quote:
Sous vide chile verde w/ pics About 15-20 minutes under the broiler. Flipped them several times so it was not all broil time.
Next time you fire up the charcoal throw them on there to char. Tomatos, tomatillos as well. Then you can save in icebox for later. Really gives them a smoky, charred roasted flavor. When my tomatos come in I load my egg up with them great stuff.
And your chili verde looks great.
Posted on 2/9/17 at 9:08 am to Martini
You leave all the seeds up in dar?
Posted on 2/9/17 at 9:15 am to Jibbajabba
My favorite Mexican food.
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