O.T. Tex-Mex Chili Verde Recipe.

Yvsa

Yvsa

Joined
May 18, 1999
Messages
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We get two different meals out of this usually. First there is a wonderfully delicious melt in your mouth Boston Butt Pork Roast with mashed potatoes and gravy and the veggie of your choice, or you can go directly too the simple, but double lip smackin good......

Tex-Mex Chili Verde.​

3-4 pound Boston Butt Pork Roast with just enough fat to make it tasty.​

Rub well with salt, black pepper and enough Cayenne to make it tingly.​

Monterey Jack Cheese, brick or shredded.​
Lettuce cut fine, 1/2" pieces.​
Tomatoes cut small, same as lettuce.​
Large Flour Tortillas.​
Pace or La Victoria Green Chili Taco Sauce.​
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A nice Boston Butt Pork Roast cooked slow until its falling off the bone.​
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Let cool until you can comfortably shred part of it, enough for what you want too feed everyone, or yourself. Shred it pretty fine as you want it to be extra tender.​
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Cut up enough lettuce and tomatoes to make a nice bed on the plate or platter you're eating off of.​
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Slightly warm up a large flour tortilla, just until you can fold it without breaking it and place the shredded pork in the center.​
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Lay on a nice layer of Monterey Jack Cheese and wrap the tortilla around the meat and cheese.​
Put it in the microwave and heat through or until the cheese has melted.​
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Lay the burrito on the bed of lettuce and tomatoes and cover with a nice layer of Green Chili Taco Sauce made by La Victoria or, the new Green Chili Taco Sauce from Pace.​
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Eat, and eat, and eat, and eat some more. You'll love it.​
I Guarantee! :D​
​

You can also just wrap the pork in the tortilla and then put the cheese on top and heat until the cheese is just melting and then put the Green Chili. Anyway you want to put it together is just fine really.​
But you have to have all the ingredients or it just won't be....​
Tex-Mex Chili Verde!!!!​
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To kick it up a notch if you want you can use the brick pepper cheese, you know the kind with the jalepenos cut up in it in place of the Monterey Jack.:D :cool: :D​
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A Boston Butt Pork Roast makes my favorite meals. Barb puts enough Cayenne on it so that the gravy she makes from the pan drippins has a nice bite to it, goes well with the tame mashed potatoes.;)​
 
One of the benefits of being younger than your elders is that you can usually beat them to the second helpings ( but watch out - some of them is plum mean and really tricky )!
 
Yvsa,
Does it really say Boston Butt on the wrapper?

I tell you what, you could sell a million roasts if you were on TV and told the camera what you told us.

"Mama, I wanna eat what that nice old ndn is eating!"




munk
 
munk said:
Yvsa,
Does it really say Boston Butt on the wrapper?

I tell you what, you could sell a million roasts if you were on TV and told the camera what you told us.

"Mama, I wanna eat what that nice old ndn is eating!"

munk
Click to expand...
Yep, down here it does. In other parts of the US of A it may be called a Pork Shoulder Roast, forgot about that,:rolleyes: thanks for bringing it up.;)
This cut of meat is what makes SPAM so good as SPAM is made from the Shoulder Pork (H)AM. Bet you didn't know that. :D
 
You could throw a Boston Butt through the large hole in my brain of stuff I don't know.



munk
 
yvsa,
man that sounds great--got to do some shopping tomorrow and i will pick everything up to make it--can't wait know it will be good :eek: :) :eek:
 
Good thing I didn't read this last night. I would have had hungry dreams all night long.

About 8 inches snow and still coming down. Just shoveled off the front porch and than read this. Dayum I'm hungry.
:)

What time did you say supper was? :)
 
Here is something I learned about cooking Boston Butt aka pork shoulder roast. It is a much tastier way to cook it. You brown and braise it, basically.

1. Put spices on it and then brown it on the stove on all sides.

2. put it in a Dutch oven.

3. put in about a cup or so of liquid, consisting of a mixture of about 1/2 cup cider vinegar, a teaspoon or so of liquid smoke, 1 cup or so of chicken stock (canned is fine), and red pepper flakes (or a few crushed or ground chipotles).

4. Bring to a boil on the stove, then cover and cook in a slow oven around , turning once or twice midway.

When it is falling apart it is ready to come out. Remove and let cool.

As my friend Joel says, "you talk about something GOOD!!" This creates fantastic "pulled pork". When I lived in L.A. I would occasionally eat very authentic Cal-Mex pork cooked like this and always wondered how they made it. It couldn't be easier.

(Then I'd follow Yvsa's recipe the rest of the way. )
 
Yvsa said:
This cut of meat is what makes SPAM so good as SPAM is made from the Shoulder Pork (H)AM. Bet you didn't know that. :D
Click to expand...

You get pork in your SPAM? :eek:

All I get is ads for penile enhancement, hot and ready moms over 40, and internet college degrees. :(


But really, nothing beats a fire grilled spam and cheddar sandwich on sourdough. You have to slice it all really thin, layer it randomly with the cheddar, and then campfire weld to make "spamascus".
 
Kinda reminds me of..."Mmmmnnnn....Now, that's a gooood cracker."
(Andy Griffith.)

He made it sound so darn good I wanted some last night at 1230 AM!





munk
 
Talk about the power of suggestion!

I wonder how many of us are going to have this for dinner tonite...

besides me.


Ad Astra
 
Boston Butt, pork shoulder...

Am *I* the only one here anatomically challenged who can't figure out two different ends of the same animal???

No matter...I love getting recipes here.
 
Jebadiah_Smith said:
But really, nothing beats a fire grilled spam and cheddar sandwich on sourdough. You have to slice it all really thin, layer it randomly with the cheddar, and then campfire weld to make "spamascus".
Click to expand...

Spamascus - the nearly forgotten art of culinary pattern welding. Classic.

I'm going to have to try this now.
 
A mustard etch. Thats a great idea.

Try folding it 1000 times and then quenching in some type of sauce. You'd have the ultimate combat sandwich.
 
It's a misconception that sandwiches of ancient times were folded thousands of times - between 5-9 folds is more typical from what I understand.

With today's sandwich materials and heat treating protocols, many argue that sandwich folding is no longer necessary; consequently, we see a lot of sandwiches today produced by the stock removal method that function just fine for most sandwich enthusiasts. For the traditionalists among us, though, few things are as beautiful as a well-made sandwich properly folded by a master.

This is quickly becoming quite ridiculous. I've had too much coffee this morning.
 
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