Pete and Olga's Chili Verde

[Mike B]

3 lbs boneless pork shoulder, cut in 1 inch cubes
6 Tblsp olive oil
1 onion, chopped
1 green bell pepper, seeded and chopped
3 green onions, sliced thin
5 cloves garlic, minced
2 Serrano peppers, minced
1 tsp cumin
1 1/2 tsp oregano
1 can green enchilada sauce (Las Palmas)
1 small can green chile sauce
3/4 cup cilantro, chopped

Using the dutch oven as a stew pot, boil pork gently in water for 20 minutes.

Remove and let cool a bit. Sautee pork in 3 Tbl olive oil until browned. Remove from dutch oven.

Sautee onion in remaining olive oil. Add green pepper, Serrano pepper, cumin oregano and garlic as you go - in that order.

Add pork, enchilada sauce and green chile sauce. Simmer covered for 45 minutes.

Just before serving, check seasoning and add cilantro.

Serve with a dollop of sour cream.

This is a medium spicy-hot dish.

[Guest]

Mike,
That sounds great!!!
If you are going to be able to make next summer's Redwood Gathering...
It would sure be great if you want to do a dutch oven workshop...

[ceebe]

gonna have to try the green as well. I might wait til it cools off a little here though

[Mike B]

If you are going to be able to make next summer's Redwood Gathering...
It would sure be great if you want to do a dutch oven workshop...

What - you gonna gather redwoods? <BG>

Where and when, Dean? I don't frequent California much anymore, but next year I will have an extra week of vacation, so I can attend more events.

I'm always happy to spread the dutch oven gospel to the unenlightened.

Mike
Hayden Lake, ID

[Guest]

Mike,
I've found the place... Pamplin Grove near Carlotta, CA on highwy 36.
I won't be able to announce the exact date until after the first of the year... The county only accepts reservations for the current year, so it looks like I'll be camping out in line at the public works office to have a good spot in line for the first business day of 2006.
A fellow at public works tells me that they can't even park in their parking lot that morning because it's full of people camping out to get their resevation for the grove.
I'm hoping to get the weekend of July 28th-30th.
A small group of us are going to get together at the campgound right next to Pamplin Grove in about 2 1/2 weeks.
The folks that have rented Pamplin for that weekend have agreed to let our group take a tour of the place on Friday the 29th, so there should be some additional feedback from others in a few weeks.
I think the place is the ideal setting for a large gathering...
The kitchen/dining area should work out perfect for you.
I spent a night in the grove a few months back and took some pictures...
Check out this thread and let me know what you think.

http://www.tnttt.com/viewtopic.php?t=3959

[Mike B]

I've found the place... Pamplin Grove near Carlotta, CA on highwy 36.

Looks very nice, Dean. About the only thing I really miss about California is camping in old growth redwood forests. We have lots of forest up here, but it's all pretty much new growth. They logged off all the big trees here around the turn of last century.

I'm going to look into having a gathering at Farragut State Park near Athol, ID. I will be camping there next month at a dutch oven campout, so I can check to see how easy a gathering would be.

There are lots of teardroppers around here who don't access the Net. The trick would be to find a way to tell them we will be gathering in Farragut.

Farragut used to be a navy training base during WWII. It still has an acoustic test facility, as it is located at the southern end of Lake Pend Orielle ('ponderay').

Mike
Hayden Lake, ID

[Laredo]

Wrestling us back onto the topic:

12 ounces cooked chicken, deboned and shredded
4 ounces chopped green chiles
7 ounce can whole kernel corn, drained

Mix in a large bowl.
Sprinkle generously with New Mexico ground chile powder, onion powder, garlic powder, paprika, chipotle chili powder, salt and pepper. Let stand, covered, while:

Bring 6 qts water to a boil with 1/8 teaspoon salt, 1/2 teaspoon olive oil
Add 1 pkg bucatini (thick spaghetti) and cook uncovered 8-12 minutes.
Do not drain; cover and set aside.

Meanwhile, simmer 1/2 can evaporated milk, 1 pkg alfredo sauce mix, 4 ounces six-cheese Italian blend, 1/2 cup 2 percent milk, and 1 tablespoon butter, stirring until cheese melts. Pour cheese sauce into chicken mix and stir well (mixture will be thick).

Drain noodles well; lightly rinse in cool water then add to sauce mix.
This can be eaten as-is; leftovers, kept cool, can be topped with shredded cheese and baked into a casserole.

You can vary the noodles (thicker is better, like linguine or fettucine).
You can add drained chopped artichoke hearts and/or spinach.
You can use Mexican four-cheese blend or make your own.
You can use low-fat (I wouldn't use no-fat; it's gummy at these concentrations) cheese(s).
You can swap the chicken for turkey or tuna or sausage.

It's relatively cheap,
very easy,
tastes good
and will fill teenage boys,
which is handy if you're housecleaning, yard-working, camping out, or bribing them to help you build your trailer.