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Houston Guys - pork chili verde
Posted on 12/2/20 at 9:06 pm
Posted on 12/2/20 at 9:06 pm
It’s more popular out west, but do y’all know anywhere that serves some fire pork chili verde? I’m struggling to even find places online.
4
Posted on 12/2/20 at 9:43 pm to JL
Have you tried cooking your own? It’s pretty simple to do at home.
Posted on 12/2/20 at 10:34 pm to JL
You're more apt to find asado in restaurants here.
Maybe you'll get lucky at a carniceria and happen upon it...La Montana in Pasadena for example.
La Mexicana in the Montrose has chicharron in salsa verde...and a pretty good version of asado.
Maybe you'll get lucky at a carniceria and happen upon it...La Montana in Pasadena for example.
La Mexicana in the Montrose has chicharron in salsa verde...and a pretty good version of asado.
Posted on 12/3/20 at 8:00 am to offshoreangler
Yea, I was looking at some recipe's online. If there is one you would recommend I would appreciate it, no way I could ever make it as good as some of the ones I've had in New Mexico and California.
Posted on 12/3/20 at 8:35 am to JL
Posted on 12/3/20 at 9:12 am to offshoreangler
If you smoke the pork butt to about 160 IT then cube it and brown it, it adds some good smoky flavor. I did that a while back and it came out great but I can’t find the recipe
Posted on 12/18/20 at 7:37 am to JL
Roegel’s BBQ posted something this morning about a brisket chile verde on special today...could scratch the itch.
Posted on 12/18/20 at 9:26 am to offshoreangler
quote:
Roegel’s BBQ
Best BBQ in Houston.
Posted on 12/18/20 at 9:29 am to Sacrifice_blunts
Agree to disagree.
Posted on 12/18/20 at 6:51 pm to Sacrifice_blunts
It’s up there. The BBQ Pastrami is insane.
Posted on 12/18/20 at 7:18 pm to offshoreangler
quote:I'm partial to Pinkerton's, but really like Feges and Blood Bros.
Agree to disagree.
Posted on 12/18/20 at 8:32 pm to JL
There is no authentic recipe for chile verde. Just roast any green Chili’s you can find, garlic, onion, and tomatillos with different spices. Marinade the pork in some salt and the verde mix and then braise with added chicken stock and lard.
Remove the jalapeño seeds or you will over power the verde and blow your arse out. Cube up the pork pieces and sear before braising.
Remove the jalapeño seeds or you will over power the verde and blow your arse out. Cube up the pork pieces and sear before braising.
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