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HELP - chili cookoff is coming, and i cant use pork in my chili verde!

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rebecca_f Feb 2, 2010 07:34 AM

ok guys - time to crack out the big guns.

i'm in a chili cookoff next sunday, and i was going to make some delicious chili verde that was sure to kick a**. i've just learned tho, that one of our attendees does not eat pork, which means using pork shoulder is out.

my usual recipe is to roast the ground shoulder (and bones if i have them) in broiler, and once good and crusty, toss all into a pot with roasted tomatillos, etc. can i substitute another protein? perhaps a combo of beef and chicken? i'm worried chicken will be too lean ...

help!
- rebecca

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    duck833 RE: rebecca_f Feb 2, 2010 08:00 AM

    Just tell the non-pork eater that yours contains pork. Let them someone's else's chili.

    2 Replies
    1. re: duck833
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      gordeaux RE: duck833 Feb 2, 2010 08:08 AM

      lol - that too.
      And if you really wanna kick some ass, render some bacon in the big pot before you throw in the meats, bones and tomatillos

      1. re: duck833
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        rebecca_f RE: duck833 Feb 2, 2010 08:13 AM

        hahah yeah - i know that's an option, but not one i can pull off. a little to self-serving!

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        gordeaux RE: rebecca_f Feb 2, 2010 08:06 AM

        ground white meat chicken will have kind of a fluffy texture (yes, from being lean.) Not sure why you'd want to use chicken, but if so, use ground dark, I know for a fatc whole fods sells ground thigh in their meat counter. I'd stick to using only beef though if your orig recipe was for using only pork. While I make chicken chili all the time, and enjoy it a lot, it doesn't have the meaty mouthfeel if that's what you want. Beef alone will supply the richness closest to pork, imo.

        3 Replies
        1. re: gordeaux
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          ferret RE: gordeaux Feb 2, 2010 08:09 AM

          Veal? The other, other white meat?

          1. re: ferret
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            rebecca_f RE: ferret Feb 2, 2010 08:15 AM

            ah good one, ferret. my experience with veal (or beef, for that matter) is pretty limited. suggestion on what kind to get?!

            1. re: rebecca_f
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              ferret RE: rebecca_f Feb 2, 2010 08:24 AM

              My experience is pretty limited too; I usually just get use the ground veal from my butcher.

        2. TongoRad RE: rebecca_f Feb 2, 2010 08:16 AM

          Beef will be fine- just use a cut meant for braising, like chuck. I've had it made with beef while visiting New Mexico, so it's not that far out of the norm.

          I will also make it with boneless chicken thighs cut up in large pieces, and that also makes for a tasty dish. I wouldn't use the breast, though.

          1 Reply
          1. re: TongoRad
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            ferishti RE: TongoRad Feb 2, 2010 08:50 AM

            you could try a mix of ground turkey and beef for the texture of a ground pork... to get the smoky'ish flavor you can take the drumstick from a smoked turkey leg (they sell them @ trader joes and whole foods i believe) and toss it in there the way you would have with the bones from the shoulder.

            Also, a dried chipotle pepper might add some of that flavor back in w/out adding color?

            just some thoughts... good luck

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