Pork Chili

RE: Pork Chili (MikeS.)

Thu, 15 Mar 2007 00:40:50 GMT

Dick, I usually get it at Costco for 1.99 a lb for the whole loin. Or the local super market will put it on sale for that price occasionally. I'll cut the whole loin into 3 or 4 pieces and freeze. I make chops, chili verde, roasts whatever with it.

MikeS.

RE: Pork Chili (dickestep)

Wed, 14 Mar 2007 17:51:25 GMT

I'm thinking you had a good idea on that pork loin, Mike. I'm going to price it the next time I make a batch of Chile Verde. It sure does look pretty and lean, and I can remember trimming those pork butts until my knees give out.

RE: Pork Chili (MikeS.)

Wed, 14 Mar 2007 12:36:37 GMT

I like a good bowl of Texas red a couple 3 times a year. But 5 or 6 times I'll make chili beans. If interested see my recipe in the chili forum.

MikeS.

RE: Pork Chili (rouxdog)

Wed, 14 Mar 2007 10:43:41 GMT

Mike S, Hats off to a man brave enough to experiment, I admire you. I do the same. Half the time, Nancy won't even eat my concoctions. Most the time I can get it down. I've got a real surprise for her tonight.

RE: Pork Chili (dickestep)

Wed, 14 Mar 2007 09:34:18 GMT

I'd have tried it, too, Cuz. 'Course I'll even make Chili out of seafood. :-)

RE: Pork Chili (MikeS.)

Wed, 14 Mar 2007 09:02:26 GMT

quote:
Originally posted by rouxdog

Mike S,
Gotta admit I've been watching your pork thing about chile.SIX DAYS NOW! Seems you're about as lonely as the Maytag repairman. BEEF is chili! Sometimes cubed, sometimes course ground, I even stoop as low as hamburger ground. Whats with all them maters? Wheres the chile!!!
All in fun,
Dean

Rdog, I was trying something different. I had gotten a good buy on a pork loin. Their's chili powder in there and Cholula was added to the bowl.

RE: Pork Chili (MikeS.)

Wed, 14 Mar 2007 09:00:08 GMT

quote:
Originally posted by enginecapt

We tend to put maters in our chili in California, and Mike was up in Fresno at least long enough to have that wear off on him......

41 years worth of Calif. Enginecapt hit that 1 right on the head.

RE: Pork Chili (dickestep)

Wed, 14 Mar 2007 05:21:02 GMT

quote:
Originally posted by enginecapt

We tend to put maters in our chili in California, and Mike was up in Fresno at least long enough to have that wear off on him......

My branch of the family came to Texas, and I've been known to use a 'mater or three in my Chili, too.

RE: Pork Chili (dickestep)

Wed, 14 Mar 2007 05:17:47 GMT

quote:
Originally posted by MikeS.

Here is a couple pics of some pork chili I made up a few weeks ago, it turned out pretty good.
MikeS.

That looks pretty good, Mike. I've never tried chili with pork, but I'd try (almost) anything at least once. I hear tell some folks make their chili with ground turkey, but that sort of shenanigan's most likely against the law here in Texas. They must be veggiematarians or something.

RE: Pork Chili (enginecapt)

Wed, 14 Mar 2007 03:38:36 GMT

We tend to put maters in our chili in California, and Mike was up in Fresno at least long enough to have that wear off on him......

RE: Pork Chili (rouxdog)

Wed, 14 Mar 2007 00:58:11 GMT

Mike S,
Gotta admit I've been watching your pork thing about chile.SIX DAYS NOW! Seems you're about as lonely as the Maytag repairman. BEEF is chili! Sometimes cubed, sometimes course ground, I even stoop as low as hamburger ground. Whats with all them maters? Wheres the chile!!!
All in fun,
Dean

RE: Pork Chili (roossy90)

Wed, 07 Mar 2007 16:12:10 GMT

Sure looks good.
I use ground pork and beef when I make my chili.
I buy a tenderloin and grind it myself.
Much better than the stuff already ground up.
Sometimes I will grind my own beef also.
Makes for a better texture, IMHO.

Pork Chili (MikeS.)

Wed, 07 Mar 2007 15:38:45 GMT

Here is a couple pics of some pork chili I made up a few weeks ago, it turned out pretty good.

After it simmered for 2 hours I served it over some rice.

MikeS.