Leftovers

SuperDave

New member
I was wondering if we could devote a thread to what we make with our smoked meat leftovers?  What are your favorite second or third day uses?  Feel free to reply with or without pictures. 
 
In New Mexico, we love our green chile stew. So my wife will throw in left over brisket or rib roast that I’ve made as the protein rather than chicken or hamburger. It’s money when we go this route!
 
@walt

Pretty simple to make, but it’s something my wife just throws together so no real recipe.

Sweat 1 Chopped onion and 1-2 TBS minced garlic in a little oil.  Add chopped roasted green chile (fresh if you can find it, but frozen works too - we do two quart size ziplock bags full we buy during harvest time), and let it cook for just a bit. Add a touch of salt. You can add the meat here, chop up brisket or the rib roast into bite size chunks to warm it a bit. Add cumin and oregano, mix together then add chicken stock (amount is based on how much you want). Add diced potatoes, 1 can petite tomatoes and salt and pepper and let it simmer to cook potatoes. The seasonings are to taste, so not a lot of cumin so it doesn’t overpower. It’s there in the background, but subtle.

That’s about it. It’s fast enough to make on a week night and makes enough to eat for a few days. Let me know if you have questions.

 
barelfly said:
In New Mexico, we love our green chile stew. So my wife will throw in left over brisket or rib roast that I’ve made as the protein rather than chicken or hamburger. It’s money when we go this route!

I'll have to remember this come Aug / Sept when the hatch chilis land in stores around here.  Thanks for the idea.
 
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