The Art of Making Delicious Green Chili Pork Stew

When it comes to making a delicious green chili pork stew, there are a few key ingredients and techniques that can make all the difference. First and foremost, you need high-quality ingredients, such as tender chunks of pork and fresh vegetables. The pork itself should be cooked until it's nice and tender, but still retains some bite. This is where patience comes in – taking the time to cook the pork slowly and carefully will pay off in the end.

One key ingredient that can elevate this stew from good to great is liquid smoke. Liquid smoke adds a deep, smoky flavor to the dish that's hard to replicate with other ingredients. To use liquid smoke effectively, it's best to mix it with water before adding it to the stew. This ensures that the flavor is evenly distributed and doesn't become too overpowering. It's also worth noting that liquid smoke works particularly well when combined with chili seasoning – in this recipe, we're using a custom blend of spices to add depth and complexity to the dish.

Another important aspect of making great green chili pork stew is the importance of simmering. This allows all the flavors to meld together and really come alive, and it's worth taking the time to let the stew cook slowly over low heat. The longer you can let it simmer, the better it will be – ideally, we're aiming for at least 45 minutes to an hour of cooking time.

Of course, no recipe is complete without a few secrets and tricks up its sleeve. One tip that I've found particularly useful is adding a little bit of barbecue sauce to the pork before cooking it. This may sound counterintuitive – after all, we're trying to make a stew here, not BBQ! But trust me, this can make all the difference in terms of flavor and texture. The sweetness of the barbecue sauce adds a rich, depthful element that complements the smoky flavor of the liquid smoke perfectly.

Speaking of barbecue sauce, it's worth noting that we're using a bit of a unconventional ingredient here – Red River mud barbecue sauce. This is a type of sauce that's traditionally used in some parts of Texas and Oklahoma, and it has a distinctive, slightly sweet flavor that's hard to find elsewhere. If you can't find Red River mud barbecue sauce, feel free to substitute with a similar brand or recipe – but I think the real deal gives this stew an extra kick.

Now, I know what you're thinking: how do we thicken this stew without it becoming too gelatinous? The answer is simple: cornstarch and water. Mix equal parts of cornstarch and cold water together until they form a smooth paste, then add them to the stew as it's simmering. This will help to thicken the sauce to your liking – just be careful not to overdo it, or you'll end up with a stew that's too stiff.

Finally, let's talk about serving this stew up in style. The best way to enjoy this green chili pork stew is with a warm, homemade tortilla on hand. I'm lucky enough to have access to some amazing tortillas made by Shen, and they're the perfect accompaniment to our stew. Simply warm them up in the oven or on the stovetop until they're soft and pliable, then wrap one around a generous helping of the stew. It's a match made in heaven – trust me, you won't be disappointed.

As we head into the new year, I want to take a moment to express my gratitude for all of our viewers who tune in each week. We couldn't do it without you, and we're honored to have such a loyal and engaged community behind us. So here's to you – may your plates be full, your bellies be happy, and your hearts be light as we head into the year ahead.

Of course, no conversation about green chili pork stew would be complete without mentioning the people who make it all possible. I'm talking, of course, about our wonderful crew – Cletus, Duke, and Lou Lou are some of the hardest-working folks in the business, and they're always willing to lend a hand (or a plate) whenever we need them. And then there's Shen, whose amazing tortillas are the crown jewel of this stew. I'm so grateful to have these talented individuals on our team – it's a true privilege to work with such dedicated and passionate folks.

Now, I know what you're thinking: what about leftovers? How do we keep that delicious green chili pork stew fresh for days to come? The answer is simple: just let it cool down slowly over the course of several hours or overnight, then refrigerate or freeze it until you're ready to reheat. And if you want to get really fancy, try using some leftover broth to thicken up your tortillas before serving them alongside the stew. It's a little trick I learned from one of our regulars – and it makes all the difference in terms of texture and flavor.

As we wrap up this conversation, I just want to say thank you again to everyone who's joined us on this culinary journey so far. We've covered a lot of ground, from the importance of liquid smoke to the art of simmering – but most importantly, we've shared some delicious recipes that are sure to become staples in your kitchen for years to come. So go ahead, give one (or all) of these recipes a try, and see what kind of magic you can create in your own kitchen!

"WEBVTTKind: captionsLanguage: enfolks I'm cold and this puny little fire ain't cutting it but I know what will warm me up inside and out and that is what Hatch Green Chili pork stew to me there is not a better comfort food to warm you up in cold weather when you've been out all day maybe you was horseback or you splitting firewood or maybe your wife even just locked you out of the house and you're cold man you need to get some green chili through going on and I did a video on it long time ago to where we just uses used it is that a word in Oklahoma in Oklahoma probably yes I am proud of my Heritage and my state we used it yes so I use pork meat that was a pork loin that I just cut up and Cubed up and then we fried just a little bit in a skillet to Brown it but I'm going to do this a more old traditional way that I had an old Mexican cook provide it to me at in in the hila Wilderness up in the mountains and that is with shredded pork now we have got some pork butt videos out there to where you can go back pork but is really going to give you that it takes a while to cook sure it does but you get that smoke flavor that's enhancing it that you really need to play a factor in this so it is the star of the show except for the one major star hatch green chilies yes why don't you show us oh my gosh here it is right here the guy on the bottle this guy right here you know we partnered up with the fresh chili company some tile back some tile back good go slow English is very hard for me today folks if you really fresh authentic chili flavor from hatch fresh chili company is a way to go but folks we have partnered up here check this out it's on the website but let's get right into it and start this pork stew to going we really got to have a green chili sauce that's sort of blends with them green chilies when we're starting and who knows what this is anybody in the crowd Duke doke what is this I I'll let you give it a smell please give me the answer there is nothing to me more traditional than to put in a green chili sauce than a roasted tato you can do this to roast these in the oven in a skillet on the grill over the fire today we're just going to do it right here in our Stargazer that we got over here on our camp shelf little burner getting ready to go we got stew poot we're already warming that chicken broth now it's a full box which is four cups in there so use three of them we're going to reserve the other one just cor this out like that just set it right there in that Skillet get them all CED dry Skillet dry Skillet but we just want to roast these a little now if you're doing it in the oven preheat that oven to about 400° put them on a flat cookie sheet go ahead and spray it or you can line it with flil flil English is not my third language it's like down the line it's like 10 cacko berries okay now use it in a sentence in a sentence cackleberries are laid from a chicken which comes out the butt which is also called hen fruit wi I looked out the window to see if anything was still left after the tornado riches I went across the fence and it was way too tight and I tore all the butt end out of my britches finer than frog's hair that steak I cooked last night was finer than frog's hair line that cookie sheet with tin foil or something because when these cook down it really gives a sticky substance to there and you won't have to clean it up well as you see these have charred just a little and theyve begin to soften up now this only applies if you're doing it in a skillet just put your thumb here mash them just a little just to sort of flatten them down on that SK it you can see how this is broke apart right there that way we'll get that to soften a little quicker so just give them a little Mash when you know you've mashed too much is when your finger hits the hot iron you'll know stop tomatos is roasted next comes a pablanos right over some open fire like I say if you've got the grill or something going you can do it there you've seen me roast peppers many time sometimes if I'm in a hurry I even use the torch so we going to roast three big of them pablanos why do you use the paano well to me it's probably my most favorite pepper green or dried because when you can take that pablano and you really blister it well there's so much flavor that you're getting out of there pablano is going to bring you a medium heat most of the time but it's going to give you just that really good Smoky flavor that you're going to get out of it does this meet your approval big and uh there was a time when we was doing some videos that not all the participants were there so we're glad to have everybody back with us today helping out such a good thing well the peppers are all roasted you've seen me do this many times your favorite plastic sack with a little splash of water put them peppers in there what's it going to do it's going to sweat that skin to where it'll peel off easy don't forget this jalapeno that want to play a part it don't take this long to happen so we're just going to tie this up gingerly while that's going on get you one large white onion go ahead and check it in this thing four garlic cloves right here we got them now we're going to need a little bit of juice to go in here with this there's a cup left but we're just going to start with half a cup of it so Reserve that to see if we need it we're going to put a little little bit of our mosquit seasoning in there because it's got that ancho chili in there too with it and we'll wait for them Peppers to get to sweaten a little more put it all in there and y'all know me if I can get this thing to work with the lid staying on so it don't splatter somebody's cabinets or the barn will be in good shape now if in you're thinking that you think this jalapeno might be too hot for you you can always just reach right in there with a knife core them seeds out take them out get that membrane out of there that's where the capsacin is that's what makes them peppers hot go ahead and just split her into two there drop her in now make sure you got that on there where do you plug this in if he at the Chuck Wagon chin well we're not you would run a cord from the neighbor's house you would need a Four Mile cord and the cord is way over under and something just fell off so we will see if the Ninja can do it stand back Cletus we have power Houston we have liftoff oh my gosh clus when you talk about a green chili sauce that's pretty wouldn't you like for it to be green I would that's what we're talking about chicken broth is hot it is over here so let's just go ahead right off the bat and pour this green chili sauce in there I want y'all to look at that color and the thickness as it goes in there that's why I say just use a little bit of that chicken broth as you start one of my most favorite ingredients hatch green chilies oh my gosh there's this much in the jar guess how much is going in there who the whole jar it is when we're talking about shredded pork bud and you can see I chopped that up really fine I did you can chunk it you can leave it in Long strands so if you're going to smoke a pork butt my top tips would be hey for this if you're going to get a big one it's probably weigh 6 lb cut it in half cuz you're just going to need half of that meat in here it's going to cook faster and I recommend you what use that cherry wood and I love to use this good cherry wood from the Smoky Woods people because it gives such a great flavor to that pork butt when you get it offer let it cool a minut it straight it get it in this pot because could you also do it in like a slow cooker you could put this in a crock pot and it's just like we did the broth here go ahead and turn that crock pot on high before you ever get ready pour that broth in there let it get to warming and then let it cook down to where that meat will just fall apart you can chop it you can shred it throw it in here would you add any like um Liquid Smoke to it to give it a smoky flavor or no if you're going to add Liquid Smoke to something directly on meat itself be sure and have you like a half a cup of water or a cup of water put your Liquid Smoke in there mix it up really well because that way it's evenly distributed not just pour it on a direct spot if you just put it in a crock pot put it in there with the broth first not directly on the meat but let me tell you what really goes well with this is our chili seasoning so go ahead and we'll just add a little bit of this it's got a cumin oregano everything in it smoked papaa that we need we're going to let this simmer for about probably 45 minutes to an hour because remember the pork is already done we're just trying to get that flavor to really instilled and spread throughout cover it keep an eye on it Stir It occasionally I want you to taste it to see if you need to add any more salt or anything like that to it as we're waiting to for this to cool off just a bit do you know how hard filming is on Cletus I mean it wears Cletus out to film it really does the expectation of thinking that I'm going to get something and the waiting and the waiting he's so excited as you can tell if you need to thicken it even more you can use corn starch and water or you can use corn Masa and water you just add have cold water and corn starch mix it in there make sure you're at a simmer near a bowl pour it in there and stir it will thicken same way with the corn Mossa when you pull up a bite you want to see that pork in there and you can see them strands of pork that are hanging off for this is best served with a homemade tortilla especially the kind that Shen makes and we've got a video that will link you back to there what is the secret to a good tortilla bakon greas there you go but I've had a lot of good help today and they can't eat this it's too spicy so how about a tortilla big May says that is not beef it is not pork it is just a tortilla Duke says it's all right they're soft and easy to chew since you're a big dog Cletus you're going to get a whole one there you go buddy and we have no idea where s is no s behind you oh Lou Lou there you go this one do you eat yours of tortillas I do I like to roll that tortilla up and I just like to put it in that broth very first thing okay and here's the thing too so the pork butt that you used you had added a little barbecue sauce when you had cooked it yes but you you said you wiped it all off yeah I rinsed it off a little but but I'm telling you this is one of the best I've had and I think it's because it had a little of that barbecue sauce like leftover flavor to it it could have that red mud will bring what we so what I'm saying is like would you recommend then like if you just had a regular pork butt would you add maybe just like a tablespoon or so of barbecue sauce to that I would probably add at least two tablespoons you know tox it mix it into the pork Bo mix it with the pork butt or mix it in with the broth itself it was so good and I think it just gave it a little extra kick makes me want to do the lesta dooker that was good it is I'm like Shan this may be the best batch I've ever fixed in my life and I have cooked this for a long time I'm thinking to the recipe we're just going to go ahead and tell the good folks out there add you two to four tablespoons of that Red River mud barbecue sauce into that broth you ain't going to go wrong see that dripping off fur I mean that's money right there that'll spend we thank y'all so much for tuning in I want to wish you all happy happy New Year because it is a great way to start off the year it is every day above the grass but most of all it is with privilege honor that I tip my hat to all the service men and all the women and all the veterans who have kept that old flag flying over camp we commend you each and every one rest of you come on in here quick cuz I'm hungry and I'm cold you got to be a big New Year hug a big New Year hug God bless you each and everyone and I'll see you down the green chili pork stew Trail did you get anything said I'm starving heing at his breakfastfolks I'm cold and this puny little fire ain't cutting it but I know what will warm me up inside and out and that is what Hatch Green Chili pork stew to me there is not a better comfort food to warm you up in cold weather when you've been out all day maybe you was horseback or you splitting firewood or maybe your wife even just locked you out of the house and you're cold man you need to get some green chili through going on and I did a video on it long time ago to where we just uses used it is that a word in Oklahoma in Oklahoma probably yes I am proud of my Heritage and my state we used it yes so I use pork meat that was a pork loin that I just cut up and Cubed up and then we fried just a little bit in a skillet to Brown it but I'm going to do this a more old traditional way that I had an old Mexican cook provide it to me at in in the hila Wilderness up in the mountains and that is with shredded pork now we have got some pork butt videos out there to where you can go back pork but is really going to give you that it takes a while to cook sure it does but you get that smoke flavor that's enhancing it that you really need to play a factor in this so it is the star of the show except for the one major star hatch green chilies yes why don't you show us oh my gosh here it is right here the guy on the bottle this guy right here you know we partnered up with the fresh chili company some tile back some tile back good go slow English is very hard for me today folks if you really fresh authentic chili flavor from hatch fresh chili company is a way to go but folks we have partnered up here check this out it's on the website but let's get right into it and start this pork stew to going we really got to have a green chili sauce that's sort of blends with them green chilies when we're starting and who knows what this is anybody in the crowd Duke doke what is this I I'll let you give it a smell please give me the answer there is nothing to me more traditional than to put in a green chili sauce than a roasted tato you can do this to roast these in the oven in a skillet on the grill over the fire today we're just going to do it right here in our Stargazer that we got over here on our camp shelf little burner getting ready to go we got stew poot we're already warming that chicken broth now it's a full box which is four cups in there so use three of them we're going to reserve the other one just cor this out like that just set it right there in that Skillet get them all CED dry Skillet dry Skillet but we just want to roast these a little now if you're doing it in the oven preheat that oven to about 400° put them on a flat cookie sheet go ahead and spray it or you can line it with flil flil English is not my third language it's like down the line it's like 10 cacko berries okay now use it in a sentence in a sentence cackleberries are laid from a chicken which comes out the butt which is also called hen fruit wi I looked out the window to see if anything was still left after the tornado riches I went across the fence and it was way too tight and I tore all the butt end out of my britches finer than frog's hair that steak I cooked last night was finer than frog's hair line that cookie sheet with tin foil or something because when these cook down it really gives a sticky substance to there and you won't have to clean it up well as you see these have charred just a little and theyve begin to soften up now this only applies if you're doing it in a skillet just put your thumb here mash them just a little just to sort of flatten them down on that SK it you can see how this is broke apart right there that way we'll get that to soften a little quicker so just give them a little Mash when you know you've mashed too much is when your finger hits the hot iron you'll know stop tomatos is roasted next comes a pablanos right over some open fire like I say if you've got the grill or something going you can do it there you've seen me roast peppers many time sometimes if I'm in a hurry I even use the torch so we going to roast three big of them pablanos why do you use the paano well to me it's probably my most favorite pepper green or dried because when you can take that pablano and you really blister it well there's so much flavor that you're getting out of there pablano is going to bring you a medium heat most of the time but it's going to give you just that really good Smoky flavor that you're going to get out of it does this meet your approval big and uh there was a time when we was doing some videos that not all the participants were there so we're glad to have everybody back with us today helping out such a good thing well the peppers are all roasted you've seen me do this many times your favorite plastic sack with a little splash of water put them peppers in there what's it going to do it's going to sweat that skin to where it'll peel off easy don't forget this jalapeno that want to play a part it don't take this long to happen so we're just going to tie this up gingerly while that's going on get you one large white onion go ahead and check it in this thing four garlic cloves right here we got them now we're going to need a little bit of juice to go in here with this there's a cup left but we're just going to start with half a cup of it so Reserve that to see if we need it we're going to put a little little bit of our mosquit seasoning in there because it's got that ancho chili in there too with it and we'll wait for them Peppers to get to sweaten a little more put it all in there and y'all know me if I can get this thing to work with the lid staying on so it don't splatter somebody's cabinets or the barn will be in good shape now if in you're thinking that you think this jalapeno might be too hot for you you can always just reach right in there with a knife core them seeds out take them out get that membrane out of there that's where the capsacin is that's what makes them peppers hot go ahead and just split her into two there drop her in now make sure you got that on there where do you plug this in if he at the Chuck Wagon chin well we're not you would run a cord from the neighbor's house you would need a Four Mile cord and the cord is way over under and something just fell off so we will see if the Ninja can do it stand back Cletus we have power Houston we have liftoff oh my gosh clus when you talk about a green chili sauce that's pretty wouldn't you like for it to be green I would that's what we're talking about chicken broth is hot it is over here so let's just go ahead right off the bat and pour this green chili sauce in there I want y'all to look at that color and the thickness as it goes in there that's why I say just use a little bit of that chicken broth as you start one of my most favorite ingredients hatch green chilies oh my gosh there's this much in the jar guess how much is going in there who the whole jar it is when we're talking about shredded pork bud and you can see I chopped that up really fine I did you can chunk it you can leave it in Long strands so if you're going to smoke a pork butt my top tips would be hey for this if you're going to get a big one it's probably weigh 6 lb cut it in half cuz you're just going to need half of that meat in here it's going to cook faster and I recommend you what use that cherry wood and I love to use this good cherry wood from the Smoky Woods people because it gives such a great flavor to that pork butt when you get it offer let it cool a minut it straight it get it in this pot because could you also do it in like a slow cooker you could put this in a crock pot and it's just like we did the broth here go ahead and turn that crock pot on high before you ever get ready pour that broth in there let it get to warming and then let it cook down to where that meat will just fall apart you can chop it you can shred it throw it in here would you add any like um Liquid Smoke to it to give it a smoky flavor or no if you're going to add Liquid Smoke to something directly on meat itself be sure and have you like a half a cup of water or a cup of water put your Liquid Smoke in there mix it up really well because that way it's evenly distributed not just pour it on a direct spot if you just put it in a crock pot put it in there with the broth first not directly on the meat but let me tell you what really goes well with this is our chili seasoning so go ahead and we'll just add a little bit of this it's got a cumin oregano everything in it smoked papaa that we need we're going to let this simmer for about probably 45 minutes to an hour because remember the pork is already done we're just trying to get that flavor to really instilled and spread throughout cover it keep an eye on it Stir It occasionally I want you to taste it to see if you need to add any more salt or anything like that to it as we're waiting to for this to cool off just a bit do you know how hard filming is on Cletus I mean it wears Cletus out to film it really does the expectation of thinking that I'm going to get something and the waiting and the waiting he's so excited as you can tell if you need to thicken it even more you can use corn starch and water or you can use corn Masa and water you just add have cold water and corn starch mix it in there make sure you're at a simmer near a bowl pour it in there and stir it will thicken same way with the corn Mossa when you pull up a bite you want to see that pork in there and you can see them strands of pork that are hanging off for this is best served with a homemade tortilla especially the kind that Shen makes and we've got a video that will link you back to there what is the secret to a good tortilla bakon greas there you go but I've had a lot of good help today and they can't eat this it's too spicy so how about a tortilla big May says that is not beef it is not pork it is just a tortilla Duke says it's all right they're soft and easy to chew since you're a big dog Cletus you're going to get a whole one there you go buddy and we have no idea where s is no s behind you oh Lou Lou there you go this one do you eat yours of tortillas I do I like to roll that tortilla up and I just like to put it in that broth very first thing okay and here's the thing too so the pork butt that you used you had added a little barbecue sauce when you had cooked it yes but you you said you wiped it all off yeah I rinsed it off a little but but I'm telling you this is one of the best I've had and I think it's because it had a little of that barbecue sauce like leftover flavor to it it could have that red mud will bring what we so what I'm saying is like would you recommend then like if you just had a regular pork butt would you add maybe just like a tablespoon or so of barbecue sauce to that I would probably add at least two tablespoons you know tox it mix it into the pork Bo mix it with the pork butt or mix it in with the broth itself it was so good and I think it just gave it a little extra kick makes me want to do the lesta dooker that was good it is I'm like Shan this may be the best batch I've ever fixed in my life and I have cooked this for a long time I'm thinking to the recipe we're just going to go ahead and tell the good folks out there add you two to four tablespoons of that Red River mud barbecue sauce into that broth you ain't going to go wrong see that dripping off fur I mean that's money right there that'll spend we thank y'all so much for tuning in I want to wish you all happy happy New Year because it is a great way to start off the year it is every day above the grass but most of all it is with privilege honor that I tip my hat to all the service men and all the women and all the veterans who have kept that old flag flying over camp we commend you each and every one rest of you come on in here quick cuz I'm hungry and I'm cold you got to be a big New Year hug a big New Year hug God bless you each and everyone and I'll see you down the green chili pork stew Trail did you get anything said I'm starving heing at his breakfast\n"