I was turned onto AlbuKirky seasonings by one of the members here (Thanks Jay). This stuff is seriously good and like the TV add says "I use that s**t on everything" now. I got a recipe from them the other day for Green Chili Stew. This recipe was close to a quick and easy Chili Verde recipe that I have used for years. I combined these and came up with some good eats. The recipe calls for Albukirky Green Chili rubbed pork cushion. I found pork cushion on sale so was set to go. I seasoned the pork and let it rest overnight in the fridge. I loaded them into the 066 with hickory and cherry wood and set the smoker temp for 225. When the thermometer showed an internal temp of 185 degrees I pulled the pork and let it come down to room temp before putting it back in the fridge overnight. Yesterday I cut it all into bite sized pieces. The original recipe called for potatoes that we didn't have on hand so we turned to the Famous Idaho Baker's. When the potatoes finished baking they were cut into bite size pieces. We added some of the pork and 2 of the cut up bakers to a crock pot along with canned Green enchilada sauce, canned whole green peppers, a course chopped onion, a course chopped bell pepper, some minced garlic and bay leaves. When everything was well heated and had time for flavors to meld we served it up in big bowls with sour cream, grated cheese, and lime. This was some good eats.
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Looks mighty good. I'm lazy and do basically the same thing in my instant pot instead of smoking the pork.
Looks great, Mike! I still use AlbuKirky seasonings (even though I don't live in NM anymore), they are great. They make a Casa Seasoning, which is kinda like a SPOGOS. It is absolutely great on almost anything.
Jay: I use the Casa Seasoning on everything. The Green Chili rub on the pork cushion was the only seasonings I used for the whole pot of stew. I use the Red Chili Rub when I dry cure bacon. I can't thank you enough for turning me onto this seasoning company.
idahomike, that looks GREAT.
How about sharing a little more details on your recipe.
Also anything you could share on your Chili Verde and Colorado chili?
Mike, you're welcome. I still miss the old days of annual food exchanges on the old forum. I remember I got some good rubs and brisket marinade from cal, who I still think lurks here once in a while. His instructional posts on brisket taught me a lot. I also miss AndyJ whose frequent bbq brainstorm recipes were great. Oh well, times change...
Mountainman: I have been trying to figure out how to send you the recipe and finally decided to do it this way. I used part of a recipe I received from AlbuKirky Seasoning. You can get the recipe here: Green Chile Stew with Smoked Pork (updated) - AlbuKirky.com. I basically took the smoked Pork Cushion and the idea for adding potatoes from the recipe and plugged them into the Chili Verde recipe I have used for years. I didn't have the potatoes that were called for in the Albukirky recipe so I used a couple of baked potatoes. I removed the skins from the potatoes after they were baked and cut them into bite size pieces. I used this recipe for the rest of the stew.
Chili Verde ala Ricardo De Rialto, and modified by Grumpy.
This is one of those recipes that I make from memory, and season to taste.
One package of Pork cut for stew meat (or Chicken). The size depends on how much you are making, and how meaty you like your chili.
One or two onions course chopped
One large can of whole Green Peppers
One large can of Green Enchilada Sauce
One can of diced tomatoes with or without green chilies
(I use the peppers sauce and tomatoes that are marked “mild”)
You can brown the Pork if you like it browned. Open the cans, and dump everything into a “Crock Pot”/ slow cooker. Cook on High for 4 hours, or low for 8 hours. The meat will start to fall apart when it is done.
I use Season Salt, Season Pepper, Chili Powder, Oregano, Cumin, and Garlic as seasoning. Once again it is seasoned to taste. You might try the Emeril’s Southwest seasoning, instead of the above. I have copied the Emeril’s below.
I serve this with rice, refried beans, and tortillas. I use the instant rice, and use the juice from the Green Chili to replace the water called for in the rice recipe.
You can do Red Chili with the same recipe. Just use Beef cut for stew meat, and Red Enchilada Sauce.
Emeril's Southwest Seasoning:
2 tablespoons chili powder
2 teaspoons ground cumin
2 tablespoons paprika
1 teaspoon black pepper
1 tablespoon ground coriander
1 teaspoon cayenne pepper
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon salt
1 tablespoon dried oregano
Combine all ingredients thoroughly. Yield: 1/2 cup
Now if all of the above isn't confusing enough, I discovered that Green Chili Rub I used to season the meat was enough seasoning for the whole pot of stew. Albukirky seasoning has a Red Chili Rub that I intend to use on some Chuck Roast to do a pot of Chili Colorado in a week or so. While you are on the Albukirky site take a look around at some of the other recipes. The just sent out one for Sugar Steaks that looks real interesting.
I still have way too many rubs. But I may have to finally give in and try the Albikurky Rub. The other forum I frequent has a number of members that also rave about it.