Hasty Bake Southwest Chili Verde - Recipes - Hasty Bake Charcoal Grills

Ingredients

• 2 TBS sea salt
• 2 tsp ancho chili powder (New Mexico chili powder works great if available)
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp cumin
• 2 tsp smoked paprika
• 1 tsp ground black pepper
• 2 tsp dry oregano
• 1 large white onion diced
• Half can of beer (any beer works)
• 3 cups chicken broth / stock
• **3/4 – 1 cup green chile
• 1 TBS neutral cooking oil
• 1/2 pork butt (approximately 4 lb. +/-) cubed / large chunks
• 10 to 12 small red potatoes
• Prepare your Hasty Bake Charcoal Grill for grilling.
• Combine the first eight ingredients for the rub. Reserve half for broth.
• Spray cubed pork butt with cooking oil to help the rub stick and then apply the rub.
• Sear/grill the pork over direct heat for color/char. Move to indirect when the color/char is achieved.
• Smoke pork cubes indirect with Hasty-Bake Heat Deflector for approximately 30 to 45 minutes at 275 degrees +/-
• Heat Hasty Bake Basting Pan and add oil and onion and cook for last 15 minutes on smoke (Basting Pan is directly over coals/heat).
• Place pork on top of onions and the braise 10-15 minutes.
• Add 2 cups of chicken broth and remaining rub. Simmer approximately 30 minutes.
• Enjoy!
• Recipe type: Grill , Smoke
• By: Jennifer