Tuesday, October 14, 2008

Diamond D got me thinking!

This Barbeque Season has been busy for us. We've cooked in: Vidalia, LA (1st place hog), Madison, MS (2nd ribs, 3rd shoulder) and Cleveland, MS (4th rib, 1st hog, Grand Champions). It's been a good season and will continue to be as we get ready to head to the Jack next week.

We've touched base with some old friends and reestablished some old relationships. We've had time to strengthen our family/barbeque family relationships as well. This was our 13th year with the Campbell family. Our team has also met and gotten to know some new faces. We've spent the last weekend with our new team member Reggie. Reggie is awesome and I can't wait for you to meet him if you haven't already.

The last 3 weekends we've spent with Dr. Swinestein and Diamond D. These are some of the most amazing folks you'll run into. They are good spirited, funny and very talented.

Michael Wayne (Diamond D) started talking about his mama's Green Chili. I have been thinking about it for days now. Tracy (Diamond D also...and one of the finest bbq chicks ever) found me this recipe and I think it will be friday night supper for the crowd:

Sun of Nikki Chili Verde


Heat 2 tbsp Wesson oil
Brown 3 pounds cubed pork loin
Add ½ diced Vidalia onion
Add 1 can chicken broth
Add 3 tablespoons chicken base
Add 1 tablespoon hot Italian sausage mix
Bring to a boil - cook for 45 minutes

Dice one 27 oz can of green chili peppers

Then add 1/3 of green peppers with the following ingredients
½ lb tomatillos diced
5 Serrano peppers diced
2 packets of surgar
1.5 teaspoons garlic granules
1 teaspoon celery salt
½ teaspoon Mexican oregano
1 tablespoon cumin
4 jalapenos diced
1 can green enchilada sauce
6 tablespoons goya recaito sauce

Continue to cook for 1 hour then add the following ingredients:
1/3 of green peppers
1 teaspoon of hot green chili powder
1 teaspoon of mild green chili powder
2 teaspoons of cumin

30 minutes later add the following ingredients:
2 teaspoons of cumin
1 dash of hot green chili powder
1/3 chopped green peppers
Salt to taste
Cook additional 15-20 minutes

Ready to serve!

YUM! I'll let you know how it turns out.

Thanks Tracy!