Green Chili Stew.

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?

TNX

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.

You won't be sorry. I originally found it in the Albertson's market in Santa Fe when I lived in NM. The green and red chile rub flavors are pretty authentic.

andyj:  Albukirky seasoning is having a big 20% off sale right now.  When you go to the web site there is a discount code at the top of the page.  The sale ends May 30.  AlbuKirky Seasonings / Red & Green Chile BBQ Rubs & Sauce!

idahomike, Thanks for introducing me to AlbuKirky Seasonings!!

Have you tried the Sweet Red? It's kinda fun :-)

Mountainman:  Thank Jay1924.  He is the one that got me started on this seasoning.  The only seasoning this company makes that I haven't tried is the Pinion Coffee Rub.  The Anchonero Hot is a little too hot for our taste.  The Sweet Red and the Red Chile rubs make a really good dry EQ brine for curing bacon.  I do wish they made their jelly in larger jars.  Both the red and the green chile jelly make a really good glaze for pork and especially ham.

Thanks for the kudos, Mike! As I think I've mentioned, I'm hooked currently on their Casa Seasoning on everything except smoked stuff - sauteed or grilled fish, grilled chicken, shrimp, even fried potatoes. I agree the Anchonero is pretty hot - I use it sparingly on poppers, nachos, and other appetizers. It's all good.

Do you folks think the Sweet Red might be good on smoked almonds?

mountainman, Don't know but that's an excellent idea! I just got some raw almonds, so I might have to give it a try this weekend. I usually just use sriracha and salt, but the sweet touch might be very good. Have to use something to make the spice stick, though...

I am allergic to all nuts so I haven't tried it.  I am going to fire up some pork cushion this week end and am thinking about doing a couple in the green chile and some in the red or sweet red.

OK, I am ignorant but curious. Is "pork cushion" the same as boneless pork butt? I've never seen any pork cuts labeled that way. Thanks!

Jay:  Here is a cut and paste;

Pork cushion is a deboned piece of meat cut from the anterior side of the picnic shoulder. It is a lean, well-worked muscle with lots of flavor.

• Once removed from the bone, the pork cushion is generally triangular in shape, though the size and shape depend on how the butcher merchandises their meat counter.
• Pork cushions are usually around two to three pounds in weight, and come with a lot of connective tissue.
• They’re best cooked low and slow, but you can also slice them into multiple cutlets and tenderize them either via marinade or by pounding them thin as you would with schnitzel.                                                                                  I just know they are darned good and around here they are very inexpensive when on sale.

Thanks! I'll keep an eye out, but as I said, I've never seen it, at least by that name.