Must-try Recipe

[BigSurArcher]

You gotta try making this stuff!

I used to never really know what I want to do with the shoulders when I'm butchering a pig. Sometimes I would bone them out for sausage meat, other times I would make roasts out of them. But now, I will be cutting shoulders with chile verde in mind.

This stuff is so good and really easy.

What you need for a big batch:

12 tamatillos ($1.79)
6 anaheim chiles ($2.00)
3-5 silano peppers ($1.75)

I used two shoulders worth of meat from my last pig (see Lunch Time Boar thread). The pig was about 110 lbs, and one of the shoulders was slightly bloodshot so I had to do a little trimming. This should give you an idea on how much meat to use.

Cut the meat into chunks. Fat and small amounts of gristle will be tender by the end, so don't worry about using "perfect" meat... ie, why the shoulders are good for this.

In a big pot simmer all the peppers in about 3 cups water for 20 minutes. Then blend everything (peppers and water) in the blender. It should be pretty thick.

Brown meat in a large pan and season with your favorite seasonings. Don't cook it all the way. I used a lot of meat and it took 2 batches in my biggest pan.

Put the blended chile verde back in the pot over medium heat. Add your browned meat and the juices released while cooking. Simmer for about 2 hours, and then its ready to eat.

 

[k_rad]

That looks reallyyyyy good. I will add that to my, Red Beans and Rice, and Oso Bucco fav. pig recipes...

 

[Dain V]

Damn, dropped the shoulders and hams from the pig I arrowed Wednesday at the butcher yesterday. I will have to try that soon, looks good.

 

[BigSurArcher]

That looks reallyyyyy good. I will add that to my, Red Beans and Rice, and Oso Bucco fav. pig recipes...

I love red beans and rice. Mind posting up your recipe?

 

[myfriendis410]

I like pork carnitas, and the shoulder works just fine for that.

 

[Pro953]

I made Carnitas with some of the shoulder from a hog i got lost year. They came out pretty good. Like with the Chile Verde just have to cook it long and slow!

 

[Richmellott]

I did something similar with some green chilis, and chicken broth. I covered a rack of Spare ribs with the mixture, then did it in a crockpot for the evening...took the spare ribs out, and put in some babybacks and backstraps, which I cooked overnight, then picked out the bones, and made pulled pork; finally, I put in bratworst sausages, and boiled them in that stock, then grilled them to finish. I also put Yams in a batch of the stock, and they came out amazing. Finally, I made burgers with some ground pork, and skewers of peppers, mushrooms, and tomatoes, for veggies. Put it all together for a family and friends BBQ today, and got rave reviews. This is all with a pig I got at the last POR in May at Tejon, plus the sausages were from my first pig from Paso Robles last July. All were stuffed in faces, young and old, and nobody said it was tough or dry. Going White Water Rafting near Sacto in late June, taking the same type of food along with me. Can't wait for the leftovers tomorrow!

 

[Shmave23]

Im for sure trying that stuff out. I order Chilli Verde at every new mexican resturant I go to. If its good I'll go bck to try other things. If its bad I never go bck.

-Dave