E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Campfire Chile Verde Lodge Cast Iron | September 26, 2016 If you want to shake up your next camp cooking meal, make this dish. Packed with tomatillos and green chiles, it's guaranteed to bring fresh flavor to any camp-out. Level Intermediate Prep Time 15-25 minutes Cook Time 45-50 minutes Serves 15-20 Cook it With Our 10 Quart Camp Dutch Oven Ingredients 5 pounds boneless, lean pork, cut into small cubes 1 chopped onion ½ cup finely chopped celery 2 green onions, chopped, including green 1 green bell pepper, chopped 1 clove garlic, minced 2 tablespoons oil ¼ cup flour 4 cups water 1 (7 oz.) can tomatillos 2 cups canned chopped green chiles Salt, to taste Directions In a 14" deep camp Dutch oven over a bed of coals, add brown cubed pork, stirring to cook all cubes. When browned, add onion, celery, green onion, bell pepper, and garlic. Stir and cook about 10 minutes, until vegetables are soft. Push mixture to one side of the oven. Add 2 tablespoons of oil to pan juices. Stir in flour to make a roux. (Roux is a thickening agent created when mixing flour and oil.) Stir until flour mixture is light tan. Add 4 cups of water and stir to make a smooth gravy, stirring in the meat mixture. Bring to a boil and stir until mixture thickens. If mixture is too thick, add more water. Add tomatillos and green chiles. Add salt to taste. Simmer for 30 minutes to blend flavors and tenderize meat. Serve with fresh tortillas. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
E-mail this page Share on Facebook Share on Pinterest Share on Twitter Print this page Campfire Chile Verde Lodge Cast Iron | September 26, 2016 If you want to shake up your next camp cooking meal, make this dish. Packed with tomatillos and green chiles, it's guaranteed to bring fresh flavor to any camp-out. Level Intermediate Prep Time 15-25 minutes Cook Time 45-50 minutes Serves 15-20 Cook it With Our 10 Quart Camp Dutch Oven Ingredients 5 pounds boneless, lean pork, cut into small cubes 1 chopped onion ½ cup finely chopped celery 2 green onions, chopped, including green 1 green bell pepper, chopped 1 clove garlic, minced 2 tablespoons oil ¼ cup flour 4 cups water 1 (7 oz.) can tomatillos 2 cups canned chopped green chiles Salt, to taste Directions In a 14" deep camp Dutch oven over a bed of coals, add brown cubed pork, stirring to cook all cubes. When browned, add onion, celery, green onion, bell pepper, and garlic. Stir and cook about 10 minutes, until vegetables are soft. Push mixture to one side of the oven. Add 2 tablespoons of oil to pan juices. Stir in flour to make a roux. (Roux is a thickening agent created when mixing flour and oil.) Stir until flour mixture is light tan. Add 4 cups of water and stir to make a smooth gravy, stirring in the meat mixture. Bring to a boil and stir until mixture thickens. If mixture is too thick, add more water. Add tomatillos and green chiles. Add salt to taste. Simmer for 30 minutes to blend flavors and tenderize meat. Serve with fresh tortillas. Contributed By: Lodge Cast Iron We hope you enjoy our stories and recipes! Follow us on Instagram, Facebook, and Twitter, and tag your Instagram food photos with #lodgecastiron for a chance to be featured on our feed! Complete Your Kitchen We recommend these must-have products to help with this recipe. How would you rate this recipe? Thanks for rating Submit Recommended recipes you might like Orange Pistachio Pound Cake View recipe Dirty Martini Puttanesca View recipe Classic Quiche Lorraine View recipe
