Chili Verde #1 at Hockey Day In Canada 2007

Culinary Conspiracy's Chili Verde

2 pounds cubed (bite size) pork loin (trim fat off but reserve some for sautéing pork)
1 cup chopped onions
900 ml chicken stock (low sodium)
In a Dutch oven or stock pot, sauté pork in fat until brown. Add the onions and sauté
until translucent. Add the chicken stock and cover with a lid. Simmer for one hour.

1.5 tsp garlic powder
1.5 tbsp chicken base
1 tsp celery seed
1 tsp Los Chileros Mexican oregano
2 tbsp cornstarch
1 tbsp cumin
Add the above spice mixture and continue cooking until meat is tender.
Add water as needed to keep meat covered.

With 30 Minutes to Go! - Add
2 tbsp Los Chileros Green Chili Rub
6 oz reconstituted Los Chileros Dried Green Chili
2 cans white kidney beans
1 can black beans

With 10 Minutes to Go! - Add
1 cup diced Roasted Anaheim Peppers
1 cup diced Roasted Green Peppers
1 cup crushed Tomatillos (ground in food processor)
1 jar (8 oz) Cookwell Tomitillo Salsa
1 jar (8.5 oz) Texas on a Plate Mole Verde sauce
1 tsp cumin
1/4 cup chopped cilantro

Heat through and serve with dollop of sour cream, chopped fresh green onions, and Cheesy Chili Cornbread.


Cheesey Chili Cornbread

2 eggs 1/4 cup oil
3/4 tsp salt 1/4 cup sugar
1 cup milk 1 cup yellow cornmeal
1 1/2 tsp ground Los Chileros Red Chili Pods 1 cup flour
4 tsp baking powder 1 cup grated sharp cheddar cheese
Mix together eggs, oil, salt, sugar, red pepper, milk and cornmeal until well blended. Add the flour, baking
powder and cheese and stir until all the flour is incorporated. Pour into a greased 9 x 9 inch pan or
muffin tins. Bake about 20 minutes in a 425°oven (should be a light golden brown). Serve while hot.

Spicy Beer-Can Chicken

Spice Rub
2 tablespoons sea salt
4 teaspoons ground cumin
2 teaspoons crushed red chile flakes
2 teaspoons ground coriander
2 teaspoons dry mustard
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground black pepper
In a small bowl,
combine all the ingredients.
Mix until
well blended. Reserve
2 tablespoons
for the Beer-Can
Sauce
Beer-Can Sauce
3/4 cup Chipotle
Chile Ketchup
6 tablespoons Spicy Brown Mustard
3 tablespoons Pomegranate Molasses
3 tablespoons Cabernet Vinegar
2 tablespoons Spice rub (above)
1 teaspoon Texas Champagne
In a medium bowl, whisk all the
ingredients until they are well blended.
1 large roaster chicken
1 can of your favorite beer


A Day Ahead:
Make the spice rub; set aside 2 tablespoons
for the sauce. Rinse the chicken and pat it
dry with paper towels. Sprinkle 2 tablespoons
of the spice rub inside the body and
neck
cavities. With your fingers work a little of
the spice rub under the skin. Sprinkle the
remaining spice rub all over the skin and
rub it in to spread evenly. Cover and refrigerate
overnight.
On the day of grilling:
Make the beer-can sauce. Heat your grill for
using indirect heat method of cooking.
While the grill is heating, open the can of
beer and poke several holes on the top using
a punch style can opener. Pour out (or
drink) half of the beer. Using a funnel fill
the can with beer-can sauce and reserve
extra sauce. Gently swirl the can to mix.
Place the beer can in a beer can chicken
holder inside an ovenproof skillet.
Spicy Beer-Can Chicken - continued from Page 1
Holding the chicken upright with the opening of the body cavity facing down, lower the chicken
onto the beer can. Set the skillet in the centre of the grill, or in the area where there is no direct
heat. Grill the chicken at 350’-375’F for 45 to 75 minutes or until thermometer reads 175’F at the
thickest part of the thigh. Carefully transfer chicken and beer can to a cutting board. Let rest for 5
minutes then remove chicken off of beer can. Discard all but 2 tablespoons of drippings from skillet
then pour contents of the can and reserve sauce into the skillet. (If the skillet drippings have
burned, use a clean saucepan.) Bring to a boil over medium-high heat and cook, whisking, until it
has reduced slightly and thickened to a nice gravy like consistency, 2 to 3 minutes. Carve the
chicken into 8 pieces and arrange on platter. Garnish the chicken with chopped scallions, lemon
and orange zest. Put sauce in a sauceboat or bowl and serve alongside.