The Texas BBQ Forum

Still need tomatillo’s but started the stock just now with a smoked turkey carcass from thanksgiving. Been tweaking this one about 2 years now. Must have hit on something good as today it was the wife’s request. Maybe she just knows it will keep me busy for 3-4 hours.

Thanks for the try. May not have worked since I had to take the picture sideways.

OK, then let's try this

Love the idea and want to see more, but I all I can offer on gizzards is trap and skeet terminology:

Boots wrote:Love the idea and want to see more, but I all I can offer on gizzards is trap and skeet terminology:

Not a big fan of them fried. However when they are braised or slow cooked the texture is completely different. No gritty feel just a little chew, which is somewhat like chili ground beef.

Last of the grocery list.

On the stove for a nice long slow cook. Last 30 minutes I’ll purée the avocados and cilantro leaves and stir in.

GTR wrote: Last 30 minutes I’ll purée the avocados and cilantro leaves and stir in.

Ah Ha, there comes the Verde

OldUsedParts wrote:

GTR wrote: Last 30 minutes I’ll purée the avocados and cilantro leaves and stir in.

Ah Ha, there comes the Verde

All the peppers, hatch, poblano, jalapeño, tomatillo, bay leaves, green onion, mex. oregano, cilantro and avocado. It’s definitely verde.

Wouldn't have to drop much to turn that into Vegetarian Verde Chili would it

Scrap the chicken, don’t purée the hominy add a few more veggies, you’re there.

Finished product

That looks like a nice meal there


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