Chile Verde - Thanks BIGGLOPEZ

[smokerdean]

I need some advice. Thanks to BIGGLOPEZ's post on chile verde (which I love), I pulled out an old recipe we have for pork chile verde and am contemplating using a boneless pork rib roast (name according to a meat chart for one end of a full pork loin, the center of which I used for Canadian bacon) in the recipe. I would like to put some Mexican-style rub on it, smoke it over mesquite smoke, chop it up, then cook it in our recipe, similar to Big's.

My concern is taking the roast to 145 degrees, chopping it up, browning it as in both recipes and then simmering it with the other additives for X amount of time and ending up with mushy meat. Can anyone give me a feel for how it would turn out in that process? Maybe I'm crazy and the combination wouldn't fit.

[Mark R]

I need some advice. Thanks to BIGGLOPEZ's post on chile verde (which I love), I pulled out an old recipe we have for pork chile verde and am contemplating using a boneless pork rib roast (name according to a meat chart for one end of a full pork loin, the center of which I used for Canadian bacon) in the recipe. I would like to put some Mexican-style rub on it, smoke it over mesquite smoke, chop it up, then cook it in our recipe, similar to Big's.

My concern is taking the roast to 145 degrees, chopping it up, browning it as in both recipes and then simmering it with the other additives for X amount of time and ending up with mushy meat. Can anyone give me a feel for how it would turn out in that process? Maybe I'm crazy and the combination wouldn't fit.

A loin overcooked gets more firm. Maybe pull it at 135° as it's going to get sliced and simmer. I'd go fer it.

[Richtee]

The "outer" parts of the loin are perfect for what you want. But... they are browned in oil (I use bacon fat) then simmered in the verde sauce. I guess if you want smoke on 'em, place them in the smoker for an hour or so..then remove to the browning pan. And the meat is supposed to be fall apart tender.
On edit... be sure to cut the hunks ACROSS the grain... alot of sinew in loin trimmings...



See it in there?

[Mark R]

I guess if you want smoke on 'em, place them in the smoker for an hour or so..then remove to the browning pan. And the meat is supposed to be fall apart tender.
On edit... be sure to cut the hunks ACROSS the grain... alot of sinew in loin trimmings...

I think he want to avoid "fall apart tender", and keep some firm to the meat. Not sure how to do that if you simmer for an hour. Maybe smoke as Rich said, slice and brown well. Reserve the pork and add the juices from browning to the chile. Then add the pork to the simmering chile at the last minute or 5. Just thinkin

[smokerdean]

The "outer" parts of the loin are perfect for what you want. But... they are browned in oil (I use bacon fat) then simmered in the verde sauce. I guess if you want smoke on 'em, place them in the smoker for an hour or so..then remove to the browning pan. And the meat is supposed to be fall apart tender.
On edit... be sure to cut the hunks ACROSS the grain... alot of sinew in loin trimmings...
See it in there?

One concern, which I didn't highlight was the risk of pulling the meat off the smoker before it reaches 145 degrees. It would have to cool for a little while until cutting up for browning and I was concerned about safety with that delay. Am I being TOO concerned?

[IrishChef]

One concern, which I didn't highlight was the risk of pulling the meat off the smoker before it reaches 145 degrees. It would have to cool for a little while until cutting up for browning and I was concerned about safety with that delay. Am I being TOO concerned?

Depends. You planning on smoking it for hours, or just a hot and fast 1-2 hours? Hot and fast no issue. Low and slow, I'd be concerned. You have 4 hours from the point it hits 41*F to hit 140*.

[Mark R]

Am I being TOO concerned?

You cannot ever be TOO concerned if you have a safety question!

[Squirrel]

Could you butterfly it, hit it for a couple of hours with smoke and then proceed with your recipe? Like IC said, you've got a window there. I think it would absorb enough smoke to taste it in the dish. If you want more, maybe smoke some of the other ingredients as well, like onions or tomatoes and even garlic. Not sure what's in your recipe. Just thinkin' oot loud. Let us know what you decide to do!

[IrishChef]

Could you butterfly it, hit it for a couple of hours with smoke and then proceed with your recipe? Like IC said, you've got a window there. I think it would absorb enough smoke to taste it in the dish. If you want more, maybe smoke some of the other ingredients as well, like onions or tomatoes and even garlic. Not sure what's in your recipe. Just thinkin' oot loud. Let us know what you decide to do!

Mmmmmmm, smoked ingredients

[smokerdean]

Depends. You planning on smoking it for hours, or just a hot and fast 1-2 hours? Hot and fast no issue. Low and slow, I'd be concerned. You have 4 hours from the point it hits 41*F to hit 140*.

A hot and fast smoke would be fine.....just looking for some smokey flavor. Let me create a scenario:
- Smoke it with a 250-350 smoker temp for the time it takes to reach IT (1-2 hrs?)
- Take it off at 130 IT
- Let it sit and cool until okay to handle
- Chop it up and put it in the CI pan to brown

That might keep it from over-cooking in the whole process, but would it be safe? Any ideas? My aim is to put it on the smoker to get some flavoring, safely, but not enough to make it over-cooked in the overall process.

[Mark R]

Not sure about Deans recipe, but this gonna be good!

[Mark R]

A hot and fast smoke would be fine.....just looking for some smokey flavor. Let me create a scenario:
- Smoke it with a 250-350 smoker temp for the time it takes to reach IT (1-2 hrs?)
- Take it off at 130 IT
- Let it sit and cool until okay to handle
- Chop it up and put it in the CI pan to brown

That might keep it from over-cooking in the whole process, but would it be safe? Any ideas?

Under 4 hours to 140° - you good!

[IrishChef]

Well, if you are looking for a ton of smoke flavor, and a quicker cooking time, increase the surface area by butterflying, cubing or steaking the roast out. With steaks or cubes, you could theoretically go straight off the smoker and into the stew pot....

[BIGGLOPEZ]

Either way, it's gona be good. Good luck and I will be checking in...

[Richtee]

- Let it sit and cool until okay to handle
- Chop it up and put it in the CI pan to brown

Wuss... you really never need to touch the meat. Dump it out and use a wide blade Chef's or such. Or..just smoke it cubed. Then into the browning pan. Don't forget to deglaze pan.. I suggest chicken stock to do so.