Hasty-Bake Southwest Chili Verde Recipe will give you a delightful blend of Mexican favorites into a stew with tender chunks of pork seasoned and seared on a charcoal grill. A southwest recipe that will melt in your mouth. If you have any leftovers, you can make street tacos, burritos, or quesadillas.
** The green chilies used in this recipe is really a personal decision and also a major factor in how spicy you want this dish. In this recipe, I used ½ cup of Hatch Green chilies and ¼ cup Poblano Peppers that were roasted/peeled and chopped. Anaheim’s are a great choice for a lot of flavors and not a lot of spice.
- 2 TBS sea salt
- 2 tsp ancho chili powder (New Mexico chili powder works great if available)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp cumin
- 2 tsp smoked paprika
- 1 tsp ground black pepper
- 2 tsp dry oregano
- 1 large white onion diced
- Half can of beer (any beer works)
- 3 cups chicken broth/stock
- **3/4 – 1 cup green chile
- 1 TBS neutral cooking oil
- 1/2 pork butt (approximately 4 lb. +/-) cubed / large chunks
- 10 to 12 small red potatoes
- Prepare your Hasty-Bake Charcoal Grill for grilling.
- Combine the first eight ingredients for the rub. Reserve half for broth.
- Spray cubed pork butt with cooking oil to help the rub stick and then apply the rub.
- Sear/grill the pork over direct heat for color/char. Move to indirect when the color/char is achieved.
- Smoke pork cubes indirect with Hasty-Bake Heat Deflector for approximately 30 to 45 minutes at 275 degrees +/-
- Heat Hasty-Bake Basting Pan and add oil and onion and cook for last 15 minutes on smoke (Basting Pan is directly over coals/heat).
- Place pork on top of onions and the braise 10-15 minutes.
- Add 2 cups of chicken broth and remaining rub. Simmer approximately 30 minutes. Enjoy!