Calif. Hunter
Active member
California Coyotes: I've got a bunch of these, but I'll throw the first one out based upon Bcat's comments in your post on the Fireside....Chili Verde.
Bone a ham or shoulder roast. Trim off as much fat as possible and cut into one or two inch cubes. Put in a turkey roaster or other type oven-safe pan with a tight fitting lid. Season with garlic powder, seasoned salt and black pepper. Add about a cup of water, and cook in the oven for at least three hours at 250-300 degrees..low, slow, moist heat. Then remove from oven and place on range-top burner at medium heat, adding some chunks of onion and green pepper (either Anaheim of bell pepper, depending on which you like.) Cook until the onion and peppers just become tender. You can either add canned green enchilada sauce, or make a gravy by mixing flour and water in a shaker jar to a consistency like gear oil (
) or about 1/3 flour and 2/3 water and mixing it into the meat, onions, peppers and juice until it is as thick as you'd like it.
Serve over rice (or even noodles) or make into burritos with beans and rice.
Bone a ham or shoulder roast. Trim off as much fat as possible and cut into one or two inch cubes. Put in a turkey roaster or other type oven-safe pan with a tight fitting lid. Season with garlic powder, seasoned salt and black pepper. Add about a cup of water, and cook in the oven for at least three hours at 250-300 degrees..low, slow, moist heat. Then remove from oven and place on range-top burner at medium heat, adding some chunks of onion and green pepper (either Anaheim of bell pepper, depending on which you like.) Cook until the onion and peppers just become tender. You can either add canned green enchilada sauce, or make a gravy by mixing flour and water in a shaker jar to a consistency like gear oil (
) or about 1/3 flour and 2/3 water and mixing it into the meat, onions, peppers and juice until it is as thick as you'd like it.Serve over rice (or even noodles) or make into burritos with beans and rice.
