I've spatchcocked a chicken and rubbed it down with a little oil and only
salt and fresh ground pepper. Lately I'm on a simpler seasoning is better
kick.

Yesterday for supper I tried a pork steak with just salt and pepper as
seasonings...I was quite impress with the good flavour of the
meal...Usually I douse pork steaks with any manner of seasoning...from
simple garlic and onion powder to more exotic lemon garlic powder mixtures.


So tonight it is a simply seasoned chicken half and some french cut green
beans.

On Feb 17, 4:22 pm, "Michael \"Dog3\" Lonergan"
> wrote:
> Many times I find meat, seasoned very simply, to be some of the best
> comfort food. Chow for us tonight is Chili Verde. Recipe is from the ICS
> website.
>
> Chili Verde
>
> Chili Verde by Jerry
> World Champion 2006
> Source: Jerry Simmons
> Submitted By: ICS (International Chili Society)
>
> Ingredients:
> 2 pounds pork cut into small cubes
> 1 cup chopped onion
> 14 oz. chicken broth
> 1½ teaspoons granulated garlic
> 2 ½ tablespoons chicken base
> 1 teaspoon celery salt
> 1 tablespoon cornstarch
> ½ teaspoon oregano
> 1 tablespoon cumin
> ½ tablespoon jalapeno
> 1 tablespoon dried cilantro
> ½ tablespoon green chile powder
> 10 oz. green enchilada sauce
> 27 oz. green chile, chopped
> 8 oz. green chile, pureed
> 1 teaspoon salt
> habanero hot sauce as needed
>
> Instructions:
> Brown pork and drain
> Add onion & chicken broth (will not cover meat)
> Simmer 1 hour stirring often
>
> Add spice mix and a little water
> Simmer 1 hour stirring often to avoid sticking
>
> Add green enchilada sauce
> Simmer ½ hour
>
> Add chopped green chili
> Cook for 15 minutes
>
> Add 8 oz. Green chili, pureed
> 10 minutes later
> Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of
> habanero hot sauce.
>
> Michael


Michael - you must have been reading my mind. Just this morning, I
was thinking about Chili Verde. I haven't had any for many years, and
was wondering how to make it.

Myrl Jeffcoat
http://www.myrljeffcoat.com

On Feb 17, 6:52 pm, wrote:
> On Feb 17, 4:22 pm, "Michael \"Dog3\" Lonergan"
>
>
>
> > wrote:
> > Many times I find meat, seasoned very simply, to be some of the best
> > comfort food. Chow for us tonight is Chili Verde. Recipe is from the ICS
> > website.
>
> > Chili Verde
>
> > Chili Verde by Jerry
> > World Champion 2006
> > Source: Jerry Simmons
> > Submitted By: ICS (International Chili Society)
>
> > Ingredients:
> > 2 pounds pork cut into small cubes
> > 1 cup chopped onion
> > 14 oz. chicken broth
> > 1½ teaspoons granulated garlic
> > 2 ½ tablespoons chicken base
> > 1 teaspoon celery salt
> > 1 tablespoon cornstarch
> > ½ teaspoon oregano
> > 1 tablespoon cumin
> > ½ tablespoon jalapeno
> > 1 tablespoon dried cilantro
> > ½ tablespoon green chile powder
> > 10 oz. green enchilada sauce
> > 27 oz. green chile, chopped
> > 8 oz. green chile, pureed
> > 1 teaspoon salt
> > habanero hot sauce as needed
>
> > Instructions:
> > Brown pork and drain
> > Add onion & chicken broth (will not cover meat)
> > Simmer 1 hour stirring often
>
> > Add spice mix and a little water
> > Simmer 1 hour stirring often to avoid sticking
>
> > Add green enchilada sauce
> > Simmer ½ hour
>
> > Add chopped green chili
> > Cook for 15 minutes
>
> > Add 8 oz. Green chili, pureed
> > 10 minutes later
> > Adjust with ½ teaspoon jalapeno, 1 teaspoon salt and a liberal dose of
> > habanero hot sauce.
>
> > Michael
>
> Michael - you must have been reading my mind. Just this morning, I
> was thinking about Chili Verde. I haven't had any for many years, and
> was wondering how to make it.
>
Good luck trying to follow that recipe. It wants "27 oz. green chile,
chopped" and "8 oz. green chile, pureed" and "½ tablespoon green chile
powder" without ever saying what kind of chiles or whether they are
fresh or canned or what. Not to mention it wants "a little water" to
dissolve an amount of chicken base that can make almost 2 quarts of
broth. Too mysterious for me. -aem