Hey Kenji, you'll probably never read this, but i just wanted to thank you for your Videos. I really like how much you know about even simple ingredients and how relaxing it is to watch your Videos. I'm living alone (in Germany) and your cooking shows really made me thinking more about cooking and the Ingredients i could use to conjure something healthy and great to eat.
I'm also an expat living alone in Germany for the past 3 years and these videos really got me through lockdown and gave me inspiration for cooking and giving me things to do to keep me sane while we were locked down
Oh huh. I never though that would be an issue. I’ve been doing that literally for the last 20 years and have never had an issue with any oven I’ve had!
I love the "fun facts" he alluded too, this video style is unique and I appreciate how he is filling the "boring gaps" of just mundane prep work with all sorts of useful food knowledge! I've learned so much just from listening to his explanations of why he is doing something a certain way but yet, I greatly appreciate his comfort and looseness. It's so feel based and fluid, not rigid and confined.
Exactly!! You come for the elite cooking skills and stay for the priceless tips and casual but pertinent explanations. Like onion slivers in water - I am behind the 8ball on that key tip! 😅
Came here to comment this, I love that the sound cut and video cut are not in the same place. Haven't really seen that before, but it was really smooth
Absolutely the most accurate green chili recipe I have ever seen on TH-cam!!!! Almost exactly how I do it!! I just use a lot of green onions instead of white. The dark tops go in the sauce, the white ends are for sauté .
One of my all-time favorite things to eat. I love pork chile verde so much. Sometimes I add potatoes to mine, but I always squeeze a little lime juice on at the end and eat it with a flour tortilla. So comforting
In El Paso, you'll see this with potato added to the stew. The potato absorbs all the flavor of the sauce and it's magical. Breakfast burritos of chile verde are amazing.
@@mellowchefsonny we usually use regular old russet potatoes, but I've tried it with white potatoes and it was pretty much the same. Throw them in at the same time as the stock. The more they cook though the more the break down in the sauce turning it almost gravy like. I cut mine into 1 in. cubes.
I made this recipe tonight exactly as done in this video. Wow! The pork is incredibly delicious! I used 4 large hot Hatch Chile’s and 3 jalapeños. I’ve never cooked tomatillos before or ground cumin seeds. Grinding cumin seeds in my Molcajete smells amazing! Anyway after cooking for 3 hours, the pork is absolutely amazing. The last time I had pork Chile this good was when I was stationed at Sierra Vista AZ 30 years ago.
Kenji, daily I take care of my 2 and a half year old son and my 6 year old step son and we love watching your videos and trying the recipes. This one looks amazing too.
I've been making this recipe for a while, since I first read it, and wife and I love just spooning this over plain white rice. So simple yet so delicious.
I remember my grandpa telling that joke in the 60s, although it was a door years ago. Now that I am a grandpa I will have to use that one on my grandson...😁👍
My husband loves chile verde so I made your recipe and we both loved it. I froze half so we can enjoy it again this Fall - if we can wait that long. Thank you for posting these cooking videos, they’re super inspirational.
Thank you for inviting me / us into your kitchen. I bought your cookbook in December 2019 and am enjoying the recipes, humor and the multiple tips ie. pots and pans, knives, types of tomatoes and tomato paste were extremely helpful. Thank you for your hard work, my other favorite cookbooks are The Joy of Cooking, Jane Brody's Good Food Book and The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
I wish Kenji answered questions in the comments. Maybe he should organize live sessions like Chef John :) In my family's tradition, in Turkey, we always grill veggies before the coals are ready for the meat, in the initial flaming heat (while the coals are still grey but not white). Aubergine, peppers, tomatoes, and courgette, all of them whole. This is to cook them as quickly as possible to prevent the juices from escaping. I would have really liked to know if the veggies dry at all when cooked towards the end. Either way, it is a great way to utilize your coals efficiently. Where I live now, in the Netherlands, barbecue culture is very weak. Everyone barbecues in the summer, but with supermarket-bought torture-burgers and sausage. No real meat, practically no flavors, no spices. Cook 2 sets of supermarket-marinated food and waste all the coal.
I just got 10lbs of hot Hatch Chile’s delivered from New Mexico and have some tomatillos and the other ingredients being delivered today. This video inspired me to buy a Dutch oven and order the Chile’s. I haven’t eaten real green Chile in 30 years. That will change soon!
This is one of my favorite dishes! I normally use pork ribs if the price is right but it works well with shoulder too. The leftovers can be used to make the best huevos rancheros 👍🏼
THIS! I think I'm in love 🥰 BTW tip for cleaning your spice (coffee) grinder, run some dried eggshells until pulverized. It will be as clean as the day you bought it 😁
I love better than bouillon! Do yourself a favor and buy it in bulk at Costco. A small container at the store cost 7.50 for the organic stuff, and its only 6 bucks at Costco (4.50 when its on sale!) for a container that is twice the size. Saving ourselves a lot of fridge space and money not buying stock anymore. Always have the beef and the chicken on hand now. Awesome video Kenji! My brother from Colorado approves!
After watching your videos I went out and bought 50 of those clear plastic storage containers with lids. Such a big difference in mise en place and food storage. Thanks!
Kenji, I made this for my girlfriend and my beloved cleaner. They both adored it! I paired it with Joshua Weissmans flour tortilla, cilantro, and made some rice with the leftover chicken stock I made. Took me the whole day (making chicken stock was brunt of it) but man it was INCREDIBLE. Many thanks!
50 years ago I was in Portsmouth, England staying with a family who made a dessert called gooseberry flip. I remember nothing else about it but the name has always stuck in my mind. FYI
@@EMTinVA never tried it with hatch chilis. just getting poblanos and cubanelles is difficult sadly. half the time I have to sub with green peppers and extra jalapenos and serranos to get any kind of flavour. Strangely I can get tomatillos all year long though.
Thank you.This is an outstanding recipe. Between the dutch oven and pressure cooker versions I have probably made this over twenty times. I make it for my lunches to take to work.
I make this dish maybe every three months and always bring a bowl over for my neighbor. Incredible flavors and it's fun to watch how J. Kenji goes about making it... particularly because I always wondered just how ajar is ajar?? Thanks for your vids man. Keep em coming !
Thank you Kenji for making me a better cook. By a million light years. You are by far my biggest influence. *You may want to know on your serious eats version of this it says to peel the peppers under water 🙏
I’ve been watching Andrew Rea for a while; he often references this mythical “J. Kenji López-Alt” of whom I had never heard. I finally went in search of this culinary unicorn and found legit food wizardry. Not disappointed.
I've used this green sauce recipe for years and make it every couple months. I actually have some of the stuff in a bottle in my fridge right now. Great stuff! Happy to see your channel gaining such a following. For years if I wanted to make something I would just search whatever it was plus "kenji" to see if you had a recipe first. Cheers!
I made your salsa verde recipe recently and absolutely loved it. First time I've ever made my own salsa. I've also been making your half-scrambled eggs a lot recently, best eggs I've ever had. Thanks for all the great recipes and videos!
I like to finish with the cilantro. I puree the leaves and mince the stems. Adds great color and a fresh texture. I put the leaves in the blender with a little hot stock as an on the fly blanching. Roasting the onions (skin-on) with the chilis adds more roasty flavor.
i learned from my mexican friends that the best way to rest peppers is in a ziploc bag stuffed with paper towels. retains all of the heat and moisture and keeps them warm for the process
Green Chili is manna from heaven. To the pork shoulder I sometimes add one smoked ham hock and one or two fresh (not smoked) pork shanks. And some blackstrap mollasses.
Alot of people are scared of habaneros and serrano peppers, but trust me the flavor it brings to the salsa is delicious, just deseed them and you will get an insanely delicous salsa verde. I think that roasting peppers takes alot of the heat away anyways. Also grilling them with charcoal adds alot of flavor
When my family makes something like this we usually will cook the pork in water and allow it to completely boil away, so all we get is the rendered pork fat and yummy browning on the meat, then will add the sauce and let it simmer for a few. I like how Kenji adds cotija cheese to basically anything it's very mexican of him
Been experimenting with green chili for years. I’m so proud of me to have almost the same way you do it. Only I use jalapeños that are in vinegar. My brother always says use fresh but that vinegar jalapeños just does something I love. Maybe it’s like a lime after cooking. I dint know.
I've made this and it's super-delicious. I like to add a can of hominy; I have no idea what that does to it's authenticity factor but it's a fine addition.
My mom does the same but she adds diced tomatoes and potatoes, and she simmers the pork which is diced and stammered before hand with water either way I love both recipes
As soon as I watched this video I ran out to get the ingredients to make it. It’s in the oven now! Can’t wait! You’re channel is top tear and I appreciate your insight. Thanks!
Not a clue who you are but TH-cam recommended you about 2 months ago and I've binged watched all your vids. Love your content, especially the late night cooking
That’s a very good chile verde recipe. You’re so lucky to have Hatch chilies! But it’s a little too soupy for my taste. As you say, I’m one of those who like it thicker. I also like to add a couple of roasted poblanos. I saw an interesting technique on ATK, where the fat trimmed from the meat is rendered and the pork is browned in that, with some added water - I forget why, but it sounded like a good idea at the time LOL! So, when it’s served up, I put some dishes on the side with sour cream, onion (but not soaked in water), pickled jalapeños, lime wedges, and cilantro, for people to add whatever garnish they like. After all, the tomatillos may be acidic enough for you, but others may want the taste of lime in theirs. Or maybe just add lime zest and/or juice to the sour cream. But however you make it, chile verde is one of the great comfort foods.
Hi Kenji, I agree that you've been very generous with you recipes and techniques. Thank you. Have you ever tried to make this chile verde using shrimp? I have non-meat eaters coming over for dinner? Anyone tried this or have suggestions? Thanks
Making this for the third time tonight! I’m single so this last a few days until I get tired of eating it. Looking forward to cooking this for friends after the pandemic. It’s so delicious!
Hey Kenji, obligatory you're the best. You're by far my favorite chef and I watch your videos daily. Question: do you find that washing dried chiles reduces their flavor, too? I ask because my wife's Mexican and her uncle gave us some dried chiles a year ago that look honestly pretty dusty. Would giving them a quick rinse, letting them dry, and then deseeding them reduce flavor at all? Thanks again!
Love this recipe and your videos. I originally made the recipe as posted on serious eats a few months ago and noted that the recipe said to peel the peppers under running water, but that you said not to do so in the video. I just made it again without the water and the flavor difference was definitely notable.
Yes! Thanks for this vid Kenji. I've made this based off your seriouseats link a couple times and it comes out great! I'm tweaking it to my palette and it was great to see a vid to see how you go through this.
love some Chile verde. Not sure if it was your recipe or someone else's, but learned this roast chile method and do rifts on it often. It is great both as salsa or with the pork. I love that you used Hatch when they are available. Missed out this year.
A tip for charring those peppers - learnt by sad experience - don't over-grill/broil the peppers! Take them off the heat as soon as the skins are blackened. If you overdo it, the flesh will cook too much and the charred skin will fuse to the flesh and you won't be able to peel them....🥺
This was THE reason I bought my pressure cooker, and one of my most made recipes. I've definitely over done it, trying to more than double the recipe in my 8 qt. and sometimes I need to break up the mass of food, and cook for longer. I haven't charred the tomatillos before (although I just did for your salsa verde yesterday...) so I'll have to try that.
always interesting to watch the video after reading the recipe. in your book you said to peel the chillis under running water. glad i watched this before i got to that step lol. Also you said in the book to rest the meat for an hour. 15 minutes sounds better to me. Also in the book he says 225 but Ive found that didnt bring my stew up hot enough so I adjusted to 275. So cool to see he did the same here.
I roughly chop the roasted chile's and quarter a few raw tomatillos and just toss it all in the pot. By the time this dish is done braising you've got perfect salsa verde consistency and no blending necesarry :) I might even add some soaked black beans to my next batch for an extra easy one pot meal.
Hi Kenji - I prefer Chile Verde as a stew, and have made this twice now in large batches and it came out perfect - For peppers I used year old (frozen) roasted hatch chilis in addition to poblanos, and jalapeños. Its rare that I get a recipe to come out better that my fav Tex-Mex restaurants, but this is one definitely does. This has me interested in trying my hand at Carne Guisada next, but was disappointed to see that that isnt a receipe on your youtube channel, and not in the Foodlab book. Perhaps if you are looking for an idea for a future show, this might be something to put a "Kenji twist" on.
This was amazing. I didn't follow the recipe on Serious Eats 100% (I had only 2 lbs of chicken, and I used like 12 tomatillos, lol). I forgot the fish sauce (wonder if I can still add it a day later lol). Regardless, this tasted AMAZING. This will definitely be a dish that I will be making multiple times. Thank you so much for sharing, Kenji.
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Can we all thank Kenji for uploading like multiple cookbooks worth of recipe tutorials all the time? Thanks Kenji.
Not to mention the absolute wealth of technique and skills knowledge that viewing a professional do these pov vids contains.
@@MightBeCale what he said...
Ok
Thanks Kenji
I think this is the best cooking channel on TH-cam for that reason, so much amazing practical and professional knowledge you don’t get anywhere else
Hey Kenji,
you'll probably never read this, but i just wanted to thank you for your Videos.
I really like how much you know about even simple ingredients and how relaxing it is to watch your Videos.
I'm living alone (in Germany) and your cooking shows really made me thinking more about cooking
and the Ingredients i could use to conjure something healthy and great to eat.
Thanks!
I'm also an expat living alone in Germany for the past 3 years and these videos really got me through lockdown and gave me inspiration for cooking and giving me things to do to keep me sane while we were locked down
My takeaway from this video (aside from the great recipe) is that Kenji trusts the hinges on his oven door way more than I ever could...
That was so stressful to watch
I kept waiting for it to slide back or something awful
Oh huh. I never though that would be an issue. I’ve been doing that literally for the last 20 years and have never had an issue with any oven I’ve had!
@@JKenjiLopezAlt I learn something every day!
@@JKenjiLopezAlt Last year I let the 'reinforced glass' door of my shitty convection oven fall open. It shattered into thousands of tiny glass cubes.
I love the "fun facts" he alluded too, this video style is unique and I appreciate how he is filling the "boring gaps" of just mundane prep work with all sorts of useful food knowledge! I've learned so much just from listening to his explanations of why he is doing something a certain way but yet, I greatly appreciate his comfort and looseness. It's so feel based and fluid, not rigid and confined.
Indeed, the smart storytelling is getting me to fangirl over his videos; so chill and informative. Nothing better than idle learning hehe
Exactly!! You come for the elite cooking skills and stay for the priceless tips and casual but pertinent explanations. Like onion slivers in water - I am behind the 8ball on that key tip! 😅
the 3 hours transition from the oven, just perfect
Came here to comment this, I love that the sound cut and video cut are not in the same place. Haven't really seen that before, but it was really smooth
Absolutely the most accurate green chili recipe I have ever seen on TH-cam!!!!
Almost exactly how I do it!!
I just use a lot of green onions instead of white. The dark tops go in the sauce, the white ends are for sauté .
8:02 Never seen a better organized tupperware collection in my life
One of my all-time favorite things to eat. I love pork chile verde so much. Sometimes I add potatoes to mine, but I always squeeze a little lime juice on at the end and eat it with a flour tortilla. So comforting
In El Paso, you'll see this with potato added to the stew. The potato absorbs all the flavor of the sauce and it's magical. Breakfast burritos of chile verde are amazing.
What a fantastic idea. What kind of potato would you use? And do you add it raw or parboil it?
@@mellowchefsonny we usually use regular old russet potatoes, but I've tried it with white potatoes and it was pretty much the same. Throw them in at the same time as the stock. The more they cook though the more the break down in the sauce turning it almost gravy like. I cut mine into 1 in. cubes.
@@Gimp2288 very nice. Thanks for the additional info!
I'm glad you mentioned adding potatoes. I grew up in Alamogordo NM and potatoes were almost required in our green chilé stew.
@@leannsmarie yeah a lot of El Paso Mexican food shares similarities with New Mexican food.
not gonna lie, your videos are my favourite thing to relax or calm down to.. thanks :)
I made this recipe tonight exactly as done in this video. Wow! The pork is incredibly delicious! I used 4 large hot Hatch Chile’s and 3 jalapeños. I’ve never cooked tomatillos before or ground cumin seeds. Grinding cumin seeds in my Molcajete smells amazing! Anyway after cooking for 3 hours, the pork is absolutely amazing. The last time I had pork Chile this good was when I was stationed at Sierra Vista AZ 30 years ago.
Kenji, daily I take care of my 2 and a half year old son and my 6 year old step son and we love watching your videos and trying the recipes. This one looks amazing too.
Kenji is a national treasure. So wholesome and knowledgeable.
This has become one of my favorite channels, I love all these recipes
I've been making this recipe for a while, since I first read it, and wife and I love just spooning this over plain white rice. So simple yet so delicious.
Q: When is a lid not a lid?
A: When it's ajar.
(I'll be here all week. Try the chili verde and be sure to tip your servers well...)
I remember my grandpa telling that joke in the 60s, although it was a door years ago. Now that I am a grandpa I will have to use that one on my grandson...😁👍
My husband loves chile verde so I made your recipe and we both loved it. I froze half so we can enjoy it again this Fall - if we can wait that long. Thank you for posting these cooking videos, they’re super inspirational.
This is one of my wife's favorite dishes of all time. Usually in the form of enchiladas.
Gotta love Monday morning uploads. Great start to the week.
Thank you for inviting me / us into your kitchen. I bought your cookbook in December 2019 and am enjoying the recipes, humor and the multiple tips ie. pots and pans, knives, types of tomatoes and tomato paste were extremely helpful. Thank you for your hard work, my other favorite cookbooks are The Joy of Cooking, Jane Brody's Good Food Book and The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
The pressure cooker version of this is one of my favorite recipes of yours; I make it at least once every other week.
the outro with "guys, gals, and nonbinary pals" really made me feel smile. thanks for another great vid
I don't know why it's taken until now to say this after watching all of your videos but thanks for being a top human being, kenji.
I wish Kenji answered questions in the comments. Maybe he should organize live sessions like Chef John :)
In my family's tradition, in Turkey, we always grill veggies before the coals are ready for the meat, in the initial flaming heat (while the coals are still grey but not white). Aubergine, peppers, tomatoes, and courgette, all of them whole. This is to cook them as quickly as possible to prevent the juices from escaping. I would have really liked to know if the veggies dry at all when cooked towards the end.
Either way, it is a great way to utilize your coals efficiently. Where I live now, in the Netherlands, barbecue culture is very weak. Everyone barbecues in the summer, but with supermarket-bought torture-burgers and sausage. No real meat, practically no flavors, no spices. Cook 2 sets of supermarket-marinated food and waste all the coal.
I answer most comments.
Chile verde is easily my favorite meal to eat. Looks incredible.
I just got 10lbs of hot Hatch Chile’s delivered from New Mexico and have some tomatillos and the other ingredients being delivered today. This video inspired me to buy a Dutch oven and order the Chile’s. I haven’t eaten real green Chile in 30 years. That will change soon!
This is one of my favorite dishes! I normally use pork ribs if the price is right but it works well with shoulder too. The leftovers can be used to make the best huevos rancheros 👍🏼
THIS! I think I'm in love 🥰
BTW tip for cleaning your spice (coffee) grinder, run some dried eggshells until pulverized. It will be as clean as the day you bought it 😁
Salt works well, too.
I love better than bouillon! Do yourself a favor and buy it in bulk at Costco. A small container at the store cost 7.50 for the organic stuff, and its only 6 bucks at Costco (4.50 when its on sale!) for a container that is twice the size. Saving ourselves a lot of fridge space and money not buying stock anymore. Always have the beef and the chicken on hand now. Awesome video Kenji! My brother from Colorado approves!
After watching your videos I went out and bought 50 of those clear plastic storage containers with lids. Such a big difference in mise en place and food storage. Thanks!
Brand name/price andWhere did you purchase please?
Kenji, I made this for my girlfriend and my beloved cleaner. They both adored it! I paired it with Joshua Weissmans flour tortilla, cilantro, and made some rice with the leftover chicken stock I made. Took me the whole day (making chicken stock was brunt of it) but man it was INCREDIBLE. Many thanks!
P.s I had lots of crispy bacon left over (used the fat for the tortillas) and I sprinkled little bits over the top of mine. Killer.
Every video i watch of his makes my glad i watched it. Always learning from him!! Thanks for all you do sir!
Try splitting peppers in half lengthwise and putting skin up under broiler then putting in bowl covered with plastic...WAY easier and better result...
50 years ago I was in Portsmouth, England staying with a family who made a dessert called gooseberry flip. I remember nothing else about it but the name has always stuck in my mind. FYI
I love this recipe, especially the pressure cooker version. So simple and quick
Same. I have 5lbs of hatch chilis on order for my next batch. Can't wait to try it that way.
@@EMTinVA never tried it with hatch chilis. just getting poblanos and cubanelles is difficult sadly. half the time I have to sub with green peppers and extra jalapenos and serranos to get any kind of flavour. Strangely I can get tomatillos all year long though.
Thank you.This is an outstanding recipe. Between the dutch oven and pressure cooker versions I have probably made this over twenty times. I make it for my lunches to take to work.
Delightful!!! Personality plus. Quick and to the point. Thank you!!
You sure do know your way around the kitchen.
I tried this recipe. My daughter, who is incredibly picky, loved it so much. Thank you so much for a simple recipe bursting with flavors.
It‘s such a simple skill for most people, but I enjoy it so much seeing you chop that onion or anything else. Very satisfying!
I make this dish maybe every three months and always bring a bowl over for my neighbor. Incredible flavors and it's fun to watch how J. Kenji goes about making it... particularly because I always wondered just how ajar is ajar?? Thanks for your vids man. Keep em coming !
Thank you so much for the explanations behind why you do things like putting water in the sliced onions or leaving the lid ajar in the oven.
Thank you Kenji for making me a better cook. By a million light years. You are by far my biggest influence.
*You may want to know on your serious eats version of this it says to peel the peppers under water 🙏
I’ve been watching Andrew Rea for a while; he often references this mythical “J. Kenji López-Alt” of whom I had never heard. I finally went in search of this culinary unicorn and found legit food wizardry. Not disappointed.
Andrew Rea? Is that Babish?
17:09 Getting so good at these transitions!
Is there a written recipe for this video? Hatch green chili season will be here before o know it!
I've used this green sauce recipe for years and make it every couple months. I actually have some of the stuff in a bottle in my fridge right now. Great stuff! Happy to see your channel gaining such a following. For years if I wanted to make something I would just search whatever it was plus "kenji" to see if you had a recipe first. Cheers!
Shabu: ANYTHING THAT MOVES , Jamón: Ima smell check that first
You’re the man Kenji! Really appreciate your videos
Kenji's videos are like a visual podcast. Plenty of educational material, with a wealth of interesting tidbits to keep things exciting.
Gotta say Kenji, you got those transitions down now. Really smooth and simple.
I'm from Brazil and we eat a lot of this in here.... made it perfectly! Congrats man! Much love from Brazil🇧🇷♥️
I made your salsa verde recipe recently and absolutely loved it. First time I've ever made my own salsa. I've also been making your half-scrambled eggs a lot recently, best eggs I've ever had. Thanks for all the great recipes and videos!
I like to finish with the cilantro. I puree the leaves and mince the stems. Adds great color and a fresh texture. I put the leaves in the blender with a little hot stock as an on the fly blanching. Roasting the onions (skin-on) with the chilis adds more roasty flavor.
that oven transition was smooth af yo also that trust in your oven door
As a New Mexican who no longer lives in New Mexico, this is one dish that I miss. It looks super delicious!
i learned from my mexican friends that the best way to rest peppers is in a ziploc bag stuffed with paper towels. retains all of the heat and moisture and keeps them warm for the process
You are very smart. I like your style. Thank you for your support. I am so making this.
Man I love your channel so much, it's so relaxing and educational plus I love your kitchen
In Germany we don´t really have authentic mexican cuisine, so I really appreciate this video. Thanks for the recepie, I will cook it!
Yeah I’m Canadian but I live in 🇩🇪 and we definitely need authentic tacos restaurants. It would be a success
Thanks for all the hard work. Superb videos
Green Chili is manna from heaven. To the pork shoulder I sometimes add one smoked ham hock and one or two fresh (not smoked) pork shanks. And some blackstrap mollasses.
Alot of people are scared of habaneros and serrano peppers, but trust me the flavor it brings to the salsa is delicious, just deseed them and you will get an insanely delicous salsa verde. I think that roasting peppers takes alot of the heat away anyways. Also grilling them with charcoal adds alot of flavor
Never cooked with tomatillo before but making that salsa verde has me inspired to get some today and make this recipe. Thanks Kenji!
Just made it with grapes and lime instead of tomatillos, and no mexican peppers, just the green ones from my grandparents' garden. Great! Thx!
just made this, following the written version of the recipe and it is unreal.. it's going into the regular rotation. Cheers Kenji
I've been cooking a lot of the dishes you've made over the last 3 months. This one, chef's kiss SOOO good!!!
some Mexican oregano would be delicious too! 😋
I was wondering about that too!
the way i make chile verde is almost exactly like his but with mexican oregano as well. gotta have it
I like to add a little coriander too if you want to really slam it home!
A couple of bay leaves as well really makes it shine.
it's just not right without the mexican oregano for me
When my family makes something like this we usually will cook the pork in water and allow it to completely boil away, so all we get is the rendered pork fat and yummy browning on the meat, then will add the sauce and let it simmer for a few. I like how Kenji adds cotija cheese to basically anything it's very mexican of him
Been experimenting with green chili for years. I’m so proud of me to have almost the same way you do it. Only I use jalapeños that are in vinegar. My brother always says use fresh but that vinegar jalapeños just does something I love. Maybe it’s like a lime after cooking. I dint know.
Sometimes I swear I can smell your food through my tablet! Truly amazing!
I've been making your pressure cooker version of the recipe, and finding it easy to pivot to chicken chili, and to chile Colorado. Thanks!
I love how you share with your dogs at the end.
I've made this and it's super-delicious. I like to add a can of hominy; I have no idea what that does to it's authenticity factor but it's a fine addition.
That sounds delicious to me.
My mom does the same but she adds diced tomatoes and potatoes, and she simmers the pork which is diced and stammered before hand with water either way I love both recipes
Kenji never fails to make me hungry
As soon as I watched this video I ran out to get the ingredients to make it. It’s in the oven now! Can’t wait! You’re channel is top tear and I appreciate your insight. Thanks!
Not a clue who you are but TH-cam recommended you about 2 months ago and I've binged watched all your vids.
Love your content, especially the late night cooking
Great video Kenji. Thanks for teaching me so much!
That’s a very good chile verde recipe. You’re so lucky to have Hatch chilies! But it’s a little too soupy for my taste. As you say, I’m one of those who like it thicker. I also like to add a couple of roasted poblanos. I saw an interesting technique on ATK, where the fat trimmed from the meat is rendered and the pork is browned in that, with some added water - I forget why, but it sounded like a good idea at the time LOL! So, when it’s served up, I put some dishes on the side with sour cream, onion (but not soaked in water), pickled jalapeños, lime wedges, and cilantro, for people to add whatever garnish they like. After all, the tomatillos may be acidic enough for you, but others may want the taste of lime in theirs. Or maybe just add lime zest and/or juice to the sour cream. But however you make it, chile verde is one of the great comfort foods.
Hi Kenji, I agree that you've been very generous with you recipes and techniques. Thank you. Have you ever tried to make this chile verde using shrimp? I have non-meat eaters coming over for dinner? Anyone tried this or have suggestions? Thanks
Hi Kenji!
Thank You 🙏 again for another amazing Recipe!
Brian From NJ!
I'll bet that house smells amazing. Mama always used Anaheim peppers which were relatively mild too. Nice work.
Making this for the third time tonight! I’m single so this last a few days until I get tired of eating it. Looking forward to cooking this for friends after the pandemic. It’s so delicious!
Hey Kenji, obligatory you're the best. You're by far my favorite chef and I watch your videos daily.
Question: do you find that washing dried chiles reduces their flavor, too? I ask because my wife's Mexican and her uncle gave us some dried chiles a year ago that look honestly pretty dusty. Would giving them a quick rinse, letting them dry, and then deseeding them reduce flavor at all? Thanks again!
Washing dusty chilies is a good idea.
@@JKenjiLopezAlt Yeah, it was either that or chucking 'em. But I hate to waste food. Gracias!
One of the first recipes I cooked from the Food Bible, aka my copy of The Food Lab. 100/10, can't wait for your next book!
Love this recipe and your videos. I originally made the recipe as posted on serious eats a few months ago and noted that the recipe said to peel the peppers under running water, but that you said not to do so in the video. I just made it again without the water and the flavor difference was definitely notable.
New favorite cooking show.
my mouth is watering watching this, bravo!
Kenji, your camera magic edits tops. Seriously, great job!
NAILED that transition kenji
Yes! Thanks for this vid Kenji. I've made this based off your seriouseats link a couple times and it comes out great! I'm tweaking it to my palette and it was great to see a vid to see how you go through this.
love some Chile verde. Not sure if it was your recipe or someone else's, but learned this roast chile method and do rifts on it often. It is great both as salsa or with the pork.
I love that you used Hatch when they are available. Missed out this year.
A tip for charring those peppers - learnt by sad experience - don't over-grill/broil the peppers! Take them off the heat as soon as the skins are blackened. If you overdo it, the flesh will cook too much and the charred skin will fuse to the flesh and you won't be able to peel them....🥺
This was THE reason I bought my pressure cooker, and one of my most made recipes. I've definitely over done it, trying to more than double the recipe in my 8 qt. and sometimes I need to break up the mass of food, and cook for longer. I haven't charred the tomatillos before (although I just did for your salsa verde yesterday...) so I'll have to try that.
have you tried his chicken enchiladas pressure cooker recipe yet? it's really really good. just don't use flour tortillas, they disintegrate
@@nekro5342 Not yet! I don't make enchiladas often, but I do have some corn tortillas I need to use. Thanks for the recommendation!
always interesting to watch the video after reading the recipe. in your book you said to peel the chillis under running water. glad i watched this before i got to that step lol. Also you said in the book to rest the meat for an hour. 15 minutes sounds better to me.
Also in the book he says 225 but Ive found that didnt bring my stew up hot enough so I adjusted to 275. So cool to see he did the same here.
god dmn I love hearing New Mexico being shouted out in a video. I know you've done it at least once but damn do I love hearing it again.
New Mexico and Maine are so underrated lol
I roughly chop the roasted chile's and quarter a few raw tomatillos and just toss it all in the pot. By the time this dish is done braising you've got perfect salsa verde consistency and no blending necesarry :)
I might even add some soaked black beans to my next batch for an extra easy one pot meal.
Another amazing video from one of my favourite youtubers, thank you Kenji for everything you do ☺️
Daddy's got that camera thing on his head, it's time for snacks!!!! As always, thank you.
Hi Kenji - I prefer Chile Verde as a stew, and have made this twice now in large batches and it came out perfect - For peppers I used year old (frozen) roasted hatch chilis in addition to poblanos, and jalapeños. Its rare that I get a recipe to come out better that my fav Tex-Mex restaurants, but this is one definitely does. This has me interested in trying my hand at Carne Guisada next, but was disappointed to see that that isnt a receipe on your youtube channel, and not in the Foodlab book. Perhaps if you are looking for an idea for a future show, this might be something to put a "Kenji twist" on.
This was amazing. I didn't follow the recipe on Serious Eats 100% (I had only 2 lbs of chicken, and I used like 12 tomatillos, lol). I forgot the fish sauce (wonder if I can still add it a day later lol). Regardless, this tasted AMAZING. This will definitely be a dish that I will be making multiple times. Thank you so much for sharing, Kenji.