Green Chili Stew at camp..

[Ramseybella]

I love camping and everything about it including making good grub!!
I been working on making things Gourmet (CHEAP) at the camp site besides 21 different ways to use Ramen noodles, Beef Stew MRE's and Chef Boyardee Beef Ravioli.
Case in point I love everything Green Chili I love to make Green Chili pork stew as well, a trip to the local produce market reveled dehydrated New Mexico Green Chili powder in a bag!! ::012::
Well I had to try this and first thing was going to be for camping, note it's not like fresh roasted GC but it has the GC flavor and kick.

Now for the cheap Grub..
First Wash your hands!! ::024::

Local Dollar Tree has now Center cut Pork chops and not bad cuts I invested $7.00 in the bag of Chili only needed four Tbs+ for this test the $7.00 bag has enough for one gallon or more of sauce (this will last me till i die for camping). I put the mix together at home in a small zip lock bag and have used it three times double batches and still have more for another batch (see photo).
What you need:
one small potato, one small green pepper and one small yellow onion the rest was salt black pepper, Cumin powder and a little granulated garlic (not Powder) a pinch of Italian spice.
Total cost for two people $4.00 including the two pork chops, less if you have the spices at home.
Dice up like 1/4 cup of onion 1/4 cup green pepper 1 cup potato and the two pork chops ( I Blanch the diced potato until tender and add it later while the grub is simmering).
Saute the onions, peppers, pinch of the Italian season, a little black pepper and small pork cubes till tender then add water potatoes bring to a boil add 4tbs of Green Chili powder a little cumin a pinch of granulated garlic let it simmer till it starts to reduce add salt to taste near the end..
Note: if the sauce is still a little thin I crushed a half of a raw white corn Tortilla into the mix as it will thicken the sauce.
The results with eggs for breakfast Kicked Ass with a cup of Coffee!!
You need to taste your own way of making this the measurements are a simple guideline not exact as i just winged it but I was a cook and chef for 20+ years in my past life..
Took around 45 minutes total time.. You can add whatever meat or no meat if you want, i like pork it's fairly cheap and cleaner to work with than raw chicken..

If you know what this is and can't get the Green Chili Powder in your area I will Hook you up..

 

[patrickg450]

nice, I made my mom's recipe while watching football yesterday.

 

[2112]

Cooking and biking advice on one forum, cool ::008::

I love anything remotely chili related and that sounds lovely.

 

[Ramseybella]

I figured I would take photos then post the recipe for anyone who cares to eat good.

 

[EricV]

Looks tasty. Needs more habanero and ghost pepper. >

I made the following the other weekend for a local riding group chili cookoff. It was entertaining to watch people take a taste, then run for the cooler with drinks.

Eric's Green Ghost Chili (Hot!)
9/13/13

3-4 lean pork chops
1 large Red onion
1 Large White onion (Walla Walla preferred)
8-10 Tomatillos
6 cloves garlic
3 Med to large Jalapeno peppers
8 Habanero peppers
4 large Anahiem peppers
1 large Poblano pepper
1 cup Cilantro
3 cans chopped green chilies (optional)
1 teaspoon oregano
1.5 pints chicken broth (home made stock preferred)
1 tablespoon of sea salt
1 teaspoon of white pepper
1 teaspoon of Ghost pepper
1 cup white wine (for veggie stock)

Preheat BBQ grill, season meat to taste, (marinate if desired).

Wash all peppers, peel onions, remove husks and wash tomatillos. Cut onions in half, (reserving one half of each onion for later adding to the cooking chili), and removing stem end for veggie stock along with pepper seeds and ends.

Turn crock pot on high and add chicken broth, turn BBQ down to Med and partially cook chops on both sides with some good grill marks.

Place veggie stock items reserved previously into 1 quart saucepan along with wine and bring to boil, then reduce to low simmer. Use this fluid as needed when returning pulled pork to crock pot later. Strain veggie stock and only use fluid w/o solids. If more fluid is needed use chicken broth if possible.

Remove chops from grill and place in crock pot. Place pepper and onion halves on grill along with tomatillos (whole). Turn frequently and cook until softening begins. Remove and cool. Remove as much pepper skin as possible. Chop half into med-coarse pieces and place in crock pot.

Chop the other half and place into a food processor, adding chopped or crushed garlic, oregano and cilantro and chop all as fine as possible before blending with a small amount of chicken broth from the crock pot or wine. (optional canned green chilies instead of chicken broth/wine) If you don't want any large pieces, add fluid as necessary to make a puree, (recommended).

Add the contents of the food processor or blender to the crock pot and enough fluid to cover the chops. Add salt, white pepper and ghost pepper and leave on high until boiling, then turn down to low and cook 4-5 hours.

Remove pork chops and pull, return to crock pot, add reserved onion halves, chopped med-coarse and cook for another 2-3 hours.

If necessary or desired, add a mix of corn starch and water to thicken.

Personally, I like more cilantro and add raw onions to the bowl after serving. It's a great heat, with some on the front and back and good flavor.