Hasty Bake Southwest Chili Verde

Difficulty level:

Intermediate

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.

Ingredients

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

Instructions

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!