Chili Verde

[Porter2]

You got leftovers? What’s the address again?


Good stuff.

 

[Billy]

What time should we be over Rod?

 

[troutpocket]

What time should we be over Rod?

Might show up on the menu next summer in BC…

 

[troutpocket]

It’s happening, people! All the ingredients are available fresh at the Farmers Market. Yesterday I roasted three pounds of hatch chiles. Today I roasted the remaining key ingredients: onions, garlic, tomatillos, and jalapeños.

 

[O clarkii lewisi]

Thanks Rod. Get the hatch chilies while you can if you can! Processing 20 # to the freezer here and use 'em all year long!

 

[fatbillybob]

My wife just made CV last night! Awesome!

 

[John Svahn]

Thanks Rod. Get the hatch chilies while you can if you can! Processing 20 # to the freezer here and use 'em all year long!

How do you process them to store that long? Are they roasted and then bagged per serving size or one big bag. I cannot seem to freeze peppers correctly

 

[troutpocket]

@John Svahn I’ve done it a couple different ways. This year I roasted, peeled and seeded 10 lbs of hatch chilies. I laid them fairly evenly and flat in 4, 1 gallon ziplock bags and froze them. This way it’s pretty easy to cut off enough for a meal or two and seal the bag back up with the rest.

 

[Bagman]

@John Svahn I’ve done it a couple different ways. This year I roasted, peeled and seeded 10 lbs of hatch chilies. I laid them fairly evenly and flat in 4, 1 gallon ziplock bags and froze them. This way it’s pretty easy to cut off enough for a meal or two and seal the bag back up with the rest.

Is there a reason you don’t just can them?

 

[troutpocket]

Is there a reason you don’t just can them?

I don’t can anything. But I do own a freezer

 

[Buzzy]

It’s happening, people! All the ingredients are available fresh at the Farmers Market. Yesterday I roasted three pounds of hatch chiles. Today I roasted the remaining key ingredients: onions, garlic, tomatillos, and jalapeños. View attachment 123003

For your August trip? Is Billy bringing venison chili up there?

 

[troutpocket]

It’s happening, people! All the ingredients are available fresh at the Farmers Market. Yesterday I roasted three pounds of hatch chiles. Today I roasted the remaining key ingredients: onions, garlic, tomatillos, and jalapeños. View attachment 123003

It’s chili day!

All the roasted stuff before I blended it up

6 pounds of browned pork shoulder


simmering for a few hours


Will serve it up with corn tortillas, avocado slices, cilantro, and green onions.