On 09-22-22 11:57, Ruth Haffly <=-
spoke to Dale Shipp about Brisket <=-

Something to think about for the pound and half or so of pork cibes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.

And here are comments from others who were in the echo at the time.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chile Verde Comments
Categories: Pork, Mexican
Yield: 4 servings

1 ea Free form comments

From: Michael Loo
Subj: Pork Verde 324

DS> We were shy on tomatillos. ...
DS> and way shy on chiles ( and absent a variety).

Needed more vegetables in general, sounds like, plus a touch of
tartness (if the tomatillos weren't tart enough, you could always
cheat and add some lemon juice or even vinegar).

DS> He did not mention oregano -- but Carol did.

I often use thyme and marjoram in place of oregano, which I used to
like a lot more in my youth (now I use it sparingly, as I find it has
a varnishy taste that I don't care for).

DS> Saute the onions first, then the garlic. Do not brown the pork
DS> or peppers but dump them, the tomatillos, and the herbs into the
DS> Whoops -- I browned. Why shouldn't I have done that?

'cos then it would be chile mud-colored, not chile verde. The browned
taste goes nicely in most stews, but it is somehow out of place in
this one.

From: Dave Sacerdote Read: Yes
DS> Saute the onions first, then the garlic. Do not brown the pork
DS> or peppers but dump them, the tomatillos, and the herbs into the

DSh> Whoops -- I browned. Why shouldn't I have done that?

With the peppers, browning them will change the flavor in subtle ways.
For the meat, browning first changes the texture. I'm guessing in the
chili verde, though, that the "sauce" made as it cooks should be pale
and green rather than strong and brown, which it would be if you
browned the meat first.

From: Dave Sacerdote
Subj: Re: Pork Verde
CB> PORK--use either boneless sirloin chops or boneless ribs if you
don't CB> want to have to deal with digging out bone bits.
Otherwise, use CB> shoulder.

DSh> We had about two pounds of meat after I trimmed the
DSh> bone and some of the fat out of the pork steaks we got.

This is all personal preference, of course, but I would never use
sirloin chops for a pork stew. "Boneless ribs" are, of course,
merely a marketing term for strips cut from the shoulder anyway. Same
for "country ribs" except they have the bone in.

[Maryanne and I often buy whole pork shoulders and then do stuff
with various cuts all week - porkolt, humba, chili, cutlets,
Asian stir-frys, etc. The skin, fats, gristle, and bones get
slowly stewed until soft, then I spice them heavily and make
scrapple. At the very end, the dog gets the bone.]

I do understand that you and Gail trim most of the fat off and I'll
say nothing about that. But next time, if the bones in the pork
steak are biggish or easily seen, leave them in when you cook the
chili because the flavor is better when some of the essence of the
bone is cooked into the food.

From: Carol Bryant
Subj: Pork Verde

I'll jump here since other than the addition of the leftover mashed
potatoes (could THAT be the secret ingredient, nah) it's my recipe,
although nothing is measured.

The big thing is I see you don't mention tomatilloes. Did you use
them? They are integral.

The ingredients-

PORK--use either boneless sirloin chops or boneless ribs if you don't
want to have to deal with digging out bone bits. Otherwise, use
shoulder. TOMATILLOES--Amount is up to you. I usually use just a
little less than equal the amount of pork.
PEPPERS--jalepeno, poblano and whatever else strikes me.
ONIONS--at least one big one, often more
GARLIC--Generally at least five or six cloves, often more
SPICES--CUMIN, MEXICAN OREGANO, SALT and a bit of CHIPOTLE POWDER

When I cook it, I chop the tomatilloes and throw everything into the
crock pot and cook it all day. Michael added water to simmer since
we had less time, hence the thickening with the potatoes. Mine is
less liquidy--I usually eat mine in tortillas with queso blanco. But
either way it's yummy.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 02:20:07, 24 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Dale Shipp wrote to Ruth Haffly <=-

Something to think about for the pound and half or so of pork cibes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.

And here are comments from others who were in the echo at the time.

MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Chile Verde Comments
Categories: Pork, Mexican
Yield: 4 servings

1 ea Free form comments

Here is a recipe I use often when making a pot of "green". It's from a
fellow competition chilli cook and has won a number of cook-offs. (for
him)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Mark Hurt's Chile Verde
Categories: Pork, Poultry, Chilies, Vegetables
Yield: 8 Servings

1 1/2 lb Boneless pork (or chicken);
- diced to 1/4" cubes
2 c Chicken broth
1 c Green chile sauce (Herdez)
2 c Tomatillos; husked, coarse
- chopped
2 lg Roasted green chilies; seed,
- dice (Anaheim or Poblano)
4 cl Garlic; peeled, diced
1 md Onion; diced
1 lg Russet potato; peeled, diced
1/4 ts Black pepper
1/2 ts Salt
1/2 ts Cumin
1/2 ts Sugar *
3 tb Fat
2 c Drinking water

A warm, hearty stew that will leave you full and
satisfied. If fresh roasted chiles aren't available,
you can use canned.

* Omit the sugar for a lower-carb version.

Brown the chicken or pork in a small amount of lard
or oil, over high heat.

Place the browned chicken or pork, chile sauce and
tomatillos into a crock pot set on low, or a large,
covered pot over low heat. Simmer for 2 hours. Add
remaining ingredients and simmer for an additional 2
hours. Check very 30 minutes, add water as necessary.

Serve hot.

From: Mark Hurt @ Forsyth (IL) Chilli Cook-off

MM by Dave Drum - 20 January 2008

Uncle Dirty Dave's Kitchen

MMMMM

... POLITICS: A strife of interests masquerading as a contest of principles. --- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dale,

On 09-22-22 11:57, Ruth Haffly <=-
spoke to Dale Shipp about Brisket <=-

Something to think about for the pound and half or so of pork cubes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.

And here are comments from others who were in the echo at the time.

OK, good to get other opinions. I know I've got at least one recipie in
a cook book I picked up in AZ, and probably others, so I should be able
to make a decent rendition of chili verde.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... A truly wise person knows that he knows not.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

On 09-24-22 13:33, Ruth Haffly <=-
spoke to Dale Shipp about chile verde comments <=-

Something to think about for the pound and half or so of pork cubes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.

And here are comments from others who were in the echo at the time.

OK, good to get other opinions. I know I've got at least one recipie
in a cook book I picked up in AZ, and probably others, so I should be
able to make a decent rendition of chili verde.

The first version we tried was way too mild. We did not use enough of
the poblabo chiles, nor the hotter ones. Compare 2 part anaheim, 1 part poblano, 1 jalepeno versus 1 part anaheim, 1 part poblano, 1 part
serrano and 1 jalepeno. The poblano is the chunky, dark green chile and
gives a good flavor along with some heat. I like it the best in this
dish. Anaheim is longer, milder, and light green. It is best for
stuffed pepper, but does provide extra flavor. Serrano and jalepeno
contribute the heat.


MMMMM----- Recipe via Meal-Master (tm) v8.05

Title: Lemon or Chocolate Pound Cake
Categories: Dessert, Cake, D/g, Ww version
Yield: 2 loaves

MMMMM----------------------LEMON POUND CAKE---------------------------
1 pk Duncan Hines Moist Deluxe
Yellow Cake Mix
1 pk 4 oz instant lemon pie
Filling Mix
4 Eggs
1 c Water
1/3 c Oil

MMMMM--------------------FOR CHOCOLATE POUND-------------------------
1 pk Duncan Hines Moist Deluxe
Chocolate Cake Mix
1 pk 4 oz instant chocolate pie
Filling mix
4 Eggs
1 c Water
1/3 c Oil

MMMMM------------------------LEMON GLAZE-----------------------------
1 c Confectionary sugar**
3 tb Fresh lemon juice**
OR bottled lemon juice

MMMMM-----------------------VANILLA GLAZE----------------------------
1 c Confectionary sugar**
2 tb Water**
1 ts Vanilla (or more to taste)

MMMMM------------------WEIGHT WATCHERS VERSION-----------------------
1 pk Cake Mix
1 pk 4 oz instant pudding mix
2 lg Eggs
1/2 c Unsweeted applesauce
1 ts Baking powder
1/3 c Canola oil
1 c Water

Preheat oven to 350. Grease and flour 2 loaf pans.

Combine cake mix, pudding mix, eggs,(see WW recipe for egg/applesauce)
water and oil in a large bowl. Beat at medium speed with electric
mixer for 2 minutes. Pour evenly into pans.

8 1/2 x 4 1/2 size loaf pan bake 55 to 60 minutes.
9 x 5 size loaf pan bake 50 to 55 minutes.
10 inch tube or bundt pan bake 50 to 60 minutes.

Bake until toothpick inserted in center comes out clean. Cool 15
minutes for loaf pan, 25 minutes for tube or bundt pan. Cool
completely before glazing.

Glaze if desired.

** Judge the glaze after combining confectioner sugar and liquid.
Might have to add more of one or the other to get correct dripping
consistancy.

Note: WW recipe. I made two 8 x 4 inch loaf pans. Preheated 350
convection oven (shows 325) for 45 minutes. This version is not as
dense as regular versions, moist. Cake is done when toothpick
inserted in middle of loaf pan comes out dry.

8 Smart Points - WW. Without icing.

MMMMM


... Shipwrecked in Silver Spring, Maryland. 00:55:09, 26 Sep 2022
___ Blue Wave/DOS v2.30

--- Maximus/NT 3.01
* Origin: Owl's Anchor (1:261/1466)

Ruth Haffly wrote to Dale Shipp <=-

Something to think about for the pound and half or so of pork cubes
I've got in the freezer. Other option I'm debating is chili verde;
either one will have to wait a few more weeks tho.

And here are comments from others who were in the echo at the time.

OK, good to get other opinions. I know I've got at least one recipie in
a cook book I picked up in AZ, and probably others, so I should be able
to make a decent rendition of chili verde.

I learned about chile verde frpm MSGT (Ret) Jerry Simmons a two time ICS
World Champion who made a mean pot of green.

He always said it's about the flavour of the green chilies more than
the heat - although you do need *some* heat. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Jerry's Green Chile
Categories: Stews, Pork, Chilies
Yield: 12 Servings

2 lb Pork; in small cubes
1 c Chopped onion
14 oz Chicken broth
1 1/2 ts Granulated garlic
2 1/2 tb Chicken base
1 ts Celery salt
1 tb Cornstarch
1/2 ts Oregano
1 tb Cumin, ground
1/2 tb Jalapeno; dried, ground
1 tb Dried cilantro
1/2 tb Green (Hatch) chile powder
10 oz Green enchilada sauce
27 oz Can green chilies; chopped
8 oz Can green chilies; pureed
1 ts Salt
Habanero hot sauce to taste*

Brown pork and drain

Add onion & chicken broth (will not cover meat). Simmer
for 1 hour stirring often.

Add spice mix and a little water. Simmer 1 hour stirring
often to avoid sticking.

Add green enchilada sauce. Simmer 1/2 hour.

Add chopped green chilies. Cook for 15 minutes

Add 8 oz Green chilies, pureed 10 minutes later

Adjust with 1/2 ts jalapeno powder, 1 ts salt and a
liberal dose of habanero hot sauce. *

* I use Ralph's Righteous - UDD

Source: Jerry Simmons - ICS World Chile Verde Champion
: 2000 & 2006

MM Format by Dave Drum - 24 August 2005

Uncle Dirty Dave's Kitchen

MMMMM

... Listen up: Shepherd's Pie has sheep in it.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dale,

OK, good to get other opinions. I know I've got at least one recipe
in a cook book I picked up in AZ, and probably others, so I should be
able to make a decent rendition of chili verde.

The first version we tried was way too mild. We did not use enough of
the poblabo chiles, nor the hotter ones. Compare 2 part anaheim, 1
part poblano, 1 jalepeno versus 1 part anaheim, 1 part poblano, 1 part serrano and 1 jalepeno. The poblano is the chunky, dark green chile
and gives a good flavor along with some heat. I like it the best in
this
dish. Anaheim is longer, milder, and light green. It is best for
stuffed pepper, but does provide extra flavor. Serrano and jalepeno contribute the heat.

Ok, better to get it too mild and work up the heat scale than to get it
too hot and go down. I like a milder heat level than Steve; he will
usually add something to bring the heat up a bit.

Title: Lemon or Chocolate Pound Cake
Categories: Dessert, Cake, D/g, Ww version
Yield: 2 loaves

MMMMM----------------------LEMON POUND CAKE---------------------------
1 pk Duncan Hines Moist Deluxe
Yellow Cake Mix
1 pk 4 oz instant lemon pie
Filling Mix
4 Eggs
1 c Water
1/3 c Oil

It's not the lemon pound cake I make. (G) I use lemon Greek yogurt,
lemon extract, lemon juice and lemon peel in mine.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... If you focus only on the thorns you will miss the beauty of the rose.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Hi Dave,

OK, good to get other opinions. I know I've got at least one recipe in
a cook book I picked up in AZ, and probably others, so I should be able
to make a decent rendition of chili verde.

I learned about chile verde frpm MSGT (Ret) Jerry Simmons a two time
ICS World Champion who made a mean pot of green.

Army? Wonder if he was ever stationed in TX or AZ? I've read about chili
verde, read different recipies, but have always made either the family
friendly chili (with my adaptations) that I grew up with or the
competition style I riffed from a Mr. Food's recipe.

He always said it's about the flavour of the green chilies more than
the heat - although you do need *some* heat. Bv)=

Agreed, but not "blow your socks off" heat.

Title: Jerry's Green Chile
Categories: Stews, Pork, Chilies
Yield: 12 Servings

Lookks good but I think I'd leave out the cilantro. Steve can pick up
the taste of even just a small amount. I can take a bit of it, but my
tolerance level seems to be getting lower each year.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... Multitask: make twice the mistakes in 1/2 the time.

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

OK, good to get other opinions. I know I've got at least one recipe in
a cook book I picked up in AZ, and probably others, so I should be able
to make a decent rendition of chili verde.

I learned about chile verde from MSGT (Ret) Jerry Simmons a two time
ICS World Champion who made a mean pot of green.

Army? Wonder if he was ever stationed in TX or AZ? I've read about
chili verde, read different recipies, but have always made either the family friendly chili (with my adaptations) that I grew up with or the competition style I riffed from a Mr. Food's recipe.

Pretty sure Jerry was a grunt. Not goofy enough to be a jarhead. Nor
laid back enough for a wing wiper.

He always said it's about the flavour of the green chilies more than
the heat - although you do need *some* heat. Bv)=

Agreed, but not "blow your socks off" heat.

See tagline.

Title: Jerry's Green Chile
Categories: Stews, Pork, Chilies
Yield: 12 Servings

Lookks good but I think I'd leave out the cilantro. Steve can pick up
the taste of even just a small amount. I can take a bit of it, but my tolerance level seems to be getting lower each year.

I make it with the soap-weed. It's not a lot and it helps balance the
flavours nicely.

I made this chile verde at a cook-off once. I wasn't planning to do
verde but the organiser needed one more entry and asked me if I'd cook
a pot to make a contest. As I had most of what I needed (excepot the
tortillas) in my "possibles" box and could cadge the rest I agreed. The clewless judges raised "Ned" over the beef in verde - but it was within
the rules. The public liked it. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Beef Chile Verde
Categories: Beef, Chilies, Potatoes, Breads
Yield: 6 Servings

2 lb Boneless beef chuck; sliced
- in thin, short strips
8 oz Canned diced green chilies;
- drained
5 lg Potatoes
1 lg Yellow/brown onion; chopped
Adolph's Seasoned Salt
1 c Broth; as needed
1/4 c Oil or rendered suet
(8") flour tortillas;
- quartered
12 oz Can tomatillos; drained,
- chopped fine (optional) *

Render suet/heat oil in a 12" skillet (cast iron if
possible) and cook beef strips until nicely browned.
Remove with a slotted implement, leaving the fat in
the skillet.

Cut potatoes in bite-size pieces and fry up in the
skillet with the fat/oil. Pour water in slowly so
potatoes don't stick. Add the chopped onion. Cook
potatoes until soft. Add seasoning to taste. Add the
beef and chilies and cook until brown.

* For a greener chile verde add the tomatillos. This
was not part of the original recipe but I find it adds
a nice touch. - UDD

Serves 6

HINT: Tortillas are to be eaten with meal - they act as
the utensils. No need to use forks. Just cut tortillas in
fourths and scoop up Chile Verde with it and eat!

RECIPE FROM: http://www.cooks.com

Uncle Dirty Dave's Kitchen

MMMMM

... Chilies should be hot-enough-to-notice not hot-enough-to-destroy-you.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

I learned about chile verde from MSGT (Ret) Jerry Simmons a two time
ICS World Champion who made a mean pot of green.

Army? Wonder if he was ever stationed in TX or AZ? I've read about
chili verde, read different recipies, but have always made either the family friendly chili (with my adaptations) that I grew up with or the competition style I riffed from a Mr. Food's recipe.

Pretty sure Jerry was a grunt. Not goofy enough to be a jarhead. Nor
laid back enough for a wing wiper.

Infantry got the "grunt" designation, long before Steve went into the
Army.

He always said it's about the flavour of the green chilies more than
the heat - although you do need *some* heat. Bv)=

Agreed, but not "blow your socks off" heat.

See tagline.

I did, and agree with it. I like to taste my food, not have my mouth
numbed by heat. A good heat will cover the whole mouth, not just parts
of it.

Title: Jerry's Green Chile
Categories: Stews, Pork, Chilies
Yield: 12 Servings

Looks good but I think I'd leave out the cilantro. Steve can pick up
the taste of even just a small amount. I can take a bit of it, but my tolerance level seems to be getting lower each year.

I make it with the soap-weed. It's not a lot and it helps balance the flavours nicely.

Some people are more sensitive to it than others. The first time Steve
had it was in a salad--he thought they'd washed the greens in dishwater.

I made this chile verde at a cook-off once. I wasn't planning to do
verde but the organiser needed one more entry and asked me if I'd cook
a pot to make a contest. As I had most of what I needed (excepot the tortillas) in my "possibles" box and could cadge the rest I agreed.
The clewless judges raised "Ned" over the beef in verde - but it was within the rules. The public liked it. Bv)=

Sometimes the people are smarter (have better taste) than the judges.
I've entered competitions where my chili didn't place, but the pot was
emptied out, and, in talking with people, they raved about my chili
being so much better than the prize winning one.

Title: Beef Chile Verde
Categories: Beef, Chilies, Potatoes, Breads
Yield: 6 Servings

I might try a pork/verde version of my competition style chili chili
some time, just to compare it to the beef. For that, I use beef (have
also put elk and goat in it), peppers (any and every kind, some seeded,
some not), onion, tomato (usually pureed and/or diced) and spices
(always cumin and a bit of salt, others vary).

... Chilies should be hot-enough-to-notice not

hot-enough-to-destroy-you.

Good definition; that's what I try to achieve.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


... OH NO! Not ANOTHER learning experience!

--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)

Ruth Haffly wrote to Dave Drum <=-

I learned about chile verde from MSGT (Ret) Jerry Simmons a two time
ICS World Champion who made a mean pot of green.

Army? Wonder if he was ever stationed in TX or AZ? I've read about
chili verde, read different recipies, but have always made either the family friendly chili (with my adaptations) that I grew up with or the competition style I riffed from a Mr. Food's recipe.

Pretty sure Jerry was a grunt. Not goofy enough to be a jarhead. Nor
laid back enough for a wing wiper.

Infantry got the "grunt" designation, long before Steve went into the Army.

I'm not sure of the timing - but I think it came in during the mess in
Vietnam. My younger brother was a grunt down in the delta. Came home
with a Purple Heart and a Bronze Star.

He always said it's about the flavour of the green chilies more than
the heat - although you do need *some* heat. Bv)=

Agreed, but not "blow your socks off" heat.

See tagline.

I did, and agree with it. I like to taste my food, not have my mouth numbed by heat. A good heat will cover the whole mouth, not just parts
of it.

Among ourselves chilli cooks/heads refer to "early" heat, "late" heat
and "lasting" heat. Early heat is the up-front heat on the tongue - which
often fades out pretty quickly. The late heat is the back of the mouth/
throat heat that is usually your lasting heat.

Then there is what I call sneaky heat. It shows up as a warm glow about
three bites into the dish and reminds you "You just ate something spicy".

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Homemade V8 Juice
Categories: Beverages, Vegetables, Chilies
Yield: 3 Servings

6 md Carrots
1 sm Beet; washed well
3 lg Tomatoes
2 c Baby spinach; or more
1/4 Head cabbage
1 Habanero; more to taste
2 Bell peppers
3 Ribs celery
1/4 Sweet onions
1 cl Garlic
3 Kale leaves
Chile peppers
Salt

Juice all veggies, add chilies and salt to taste.

Recipe adapted from Raw Sacramento

From: http://www.food.com

Uncle Dirty Dave's Kitchen

MMMMM

... America did not invent human rights, Human Rights invented America.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Hi Dave,

Pretty sure Jerry was a grunt. Not goofy enough to be a jarhead. Nor
laid back enough for a wing wiper.

Infantry got the "grunt" designation, long before Steve went into the Army.

I'm not sure of the timing - but I think it came in during the mess in Vietnam. My younger brother was a grunt down in the delta. Came home
with a Purple Heart and a Bronze Star.

In WWI they were doughboys. Steve had a high enough draft lottery number
to keep him out of Viet Nam but 8 young men from where he grew up were
killed in the war. AFAIK, only one from my home town was killed.

He always said it's about the flavour of the green chilies more than
the heat - although you do need *some* heat. Bv)=

Agreed, but not "blow your socks off" heat.

See tagline.

I did, and agree with it. I like to taste my food, not have my mouth numbed by heat. A good heat will cover the whole mouth, not just parts
of it.

Among ourselves chilli cooks/heads refer to "early" heat, "late" heat
and "lasting" heat. Early heat is the up-front heat on the tongue -
which often fades out pretty quickly. The late heat is the back of the mouth/ throat heat that is usually your lasting heat.

Good way to describe it; I'll have to remember that.

Then there is what I call sneaky heat. It shows up as a warm glow
about three bites into the dish and reminds you "You just ate
something spicy".

We've used that term also to describe that kind of heat. I had a Thai
meal in HI that had that kind of heat; it was good until the heat level
got too high to be enjoyable.


---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


--- PPoint 3.01
* Origin: Sew! That's My Point (1:396/45.28)