Nice job; one of the best cooking videos I've ever watched. Just enough demonstration (don't need to see two pounds of tomatillos cut) with simple explanations. The pace of cooking was spot on; you didn't rush anything, and you had everything prepped and ready to go. I'm making this tonight for dinner.
I make my verde sauce with lots of tomatillos, garlic, onion, cilantro, 2 Roma tomatoes and about 30 jalapeños. Or 20 jalapeños and 10 serranos…it’s not unbearably hot, it has a really good flavor. I also add sliced of green bell pepper’s, and slices of Ortega whole chiles. I add those when my meat is tender and cook about 15 minutes longer. I brown my pork with a lil oil, onions and garlic then turn the heat down and cover. Let simmer in its own juices for about 45 minutes, then add my sauce and cook 30 minutes then add my Ortega chiles and bell peppers cook until tender. I top my pork Chile verde with grated jack cheese when serving…
I made your recipe for the chili verde. Completely blown away! I used the leftovers to make Chilaquilles the next day. Let’s just say I’ve never had better!!! Phew new addiction
If You're watching this vid and have never tried verde chili, It's life changing. I can assure you this guy's method is going to make a phenomenal version. Really most Verde chili recipes are similar, but the extra steps of roasting the veg and browning the meat are key. Also if you can try for a pork bone of sorts to keep in the mix while it simmers, even better.
But I've never seen chili verde with red dried chile powder in it. Raw Hatch, Anaheim, jalapeno, maybe a serrano or three if you want more heat. Lots of tomatillos. Onion, garlic just off the top of my head. But red powder isn't authentic. That being said, if it's good, do it. Just call it something else. After all, "Verde" does mean green.
@williampotter2098 I was thinking the same thing. I dried some hatch chilies and ground them up, makes for a nice rub. Very clean and simple recipe otherwise.
Made this today for the first time. Followed the recipe mostly, except I added more garlic and used Italian oregano (hard to find Mexican in my area). I am BLOWN AWAY on the flavor of this recipe. After the awesome sauce assault of savory, citrus, herb, and pork (and almost beefy) flavor, you're left with a feeling of drinking a combo of warm milk, hot toddy and straight whiskey for a good 30 minutes afterward. A pure comfort food. I can't recommend enough!!!
I live in Wesern Colorado, and we have an outstanding fruit and veggy farm store, and they grow tons of chiles, from mild to flame-out, and roast them right there in large cylindrical propane fired drums. The guy is the best I have ever seen - intermitently sprays them down and knows just went to get them out. Standing around watching him roast the chiles, with that one of a kind smelll wafting around is a highlight of autumn for me....Once thawed out, the skins practically fall off, which is awesome. Anyone who has ever had chiles roasted by someone not knowing what they are doing knows that skins that will not come off is the worst. I buy 3-4 full bushels, mostly Big Jims and New Mexico, and if one waits long enough into the fall, red ones are available in most varieties, which gives them a tad of sweetness as well. Nothing better than the hotter New Mexico chiles when red....All these chiles get bagged and frozen for a year's worth of green chile. One bushel will typically fill around 10-12 quart freezer bags. I use around 4 of these bags for a huge pot of green.....so that gives me enough chiles for maybe 12 rounds.....which in turn produces about 2 1/2 gallons each....so that means we go through about 30 gallons of chile verde every year! I freeze each batch in quart size plastic containers, each perfect for smothered burritos for 4 people....So I get to savor the ritual of thawing and peeling 4 quarts of chiles each time I need to make more. I also go through a tad bit of pork shoulder as well!!.....best stuff on the planet. I also take pride in only 7 ingredients - chiles, chopped in nice size chunks, pork, tomatillos, salt, pepper, onions and masa for a little thickening. I feel that anything more just mucks it up. Garlic and tomatoes are for pasta, and cumin is for red Texas type chile. I try a lot of green chile versions at cafes and Mexican dives, and there is nothing worse than green chile that wreaks of cumin. Yucko!
I’ve been making what we call green chili for 30 some years. We always make ours with hatch, green chilies. Never tried poblano’s in it. I’ve been watching a ton of chili recipes and I’m gonna give this one a shot this weekend but I think I’m gonna have to add my hatch green chilies that we buy a bushel of every year from the markets here in Colorado.
Chile Verde is hands down my favorite Mexican dish and my go-to anytime I find an occassion to eat at a Mexican restaurant. As always, Mike, you have made this dish very accessible; inspiring me to want to make this at home (something I had never thought to do previously). Cheers!
I just looked at my Chile Pepper Magazine collection. I have issues from 2002 through 2009. My favorite was the Jamacain issue. I love Jerk. I made this recipe with a twist. A white onion not red. I put it all in the instant pot for 8 minutes. Just before adding the oil I squeezed one whole lime and a good bunch of cilantro. It is yummy. TY
Made this today. Outstanding! I followed the recipe through the browning of the meat, then put it in the crockpot on low heat for five and a half hours. Very delicious, definitely a keeper. Thanks a bunch for sharing this recipe!
I’ve made a verde sauce for chicken enchiladas but never thought about using it with pork until I saw your video. Made some pork chili verde today. It was a slight variation on your recipe but close. I don’t care for jalapeños so I used 1 Serrano for just the right heat level. Had a package of Hollywood style ribs as my meat. Served it up with rice and black beans and it was great. Thanks for the idea.
Great recipe...I make a variation of this recipe at the fire station. I always used a slow cooker so it was ready to eat whenever we were ready to eat. If I planned on eating at 5:00 and we couldn't eat until 6:00 it was no problem. I also stirred in some minute rice (final 20 minutes) to dry out the chili verde to minimize flour tortilla blow-outs. If you don't use too much minute rice, it doesn't alter the flavor at all. I know the Mexican food purists might not like this approach, but it worked great for handheld burritos. Cheers!!!
Oh man... This reminds me of my time in Denver CO. It has been a long time and I miss Chili Verde and Federal Blvd Mexican restaurants. AMAZING food! Thanks!
I'm doing it Mike. Waiting for the lady to go to bed. Then I sneak and try not to make any noise. I'll finish it in the crock pot. It's going to smell so good in the morning. Cheers m8
Ok I am inspired - I’m thinking of doing this on a wood fire on my grill. Should be able to do the roasting of the peppers and searing the meat on the grill itself. Then transfer it all to pot that’s grill safe… I must try this 😍
That looks fantastically delicious. It also looks entirely healthy! No added sugar (if you skip the lime juice) and plenty of healthy ingredients. Gonna have to try this.
Hi Mike, this looks great. But I'm a vegetarian. I DO make this sauce and add my chili mixture, add to my pan that I use, then put it in my smoker for about 3 hrs. I use sweet potatoes for the meat and a bourbon and brown sugar pellets for my smoke. Wonderful. Hope you try smoking your Chili Verde. 😋
Fabulosity, que rico. I make myriad variations of this often from raw meat or mostly leftover smoked pulled pork shoulder. Some times add some white beans, sometimes some diced potatoes, often just straight up. All good.
Aw Mike that's making my mouth water. Here in the UK you can't find Tomatillo anywhere in any supermarket. You can order it online from specialist farmers and markets but other than that it's non existent and it's a shame as I so want to try this dish. Once again, a fantastic and delicious meal from you. Thanks my friend.
I'm known for my 5 Pepper White Chicken Chili. Today I watched your video and I'm going to make Chili Verde for the first time this weekend. I'm so excited. Thank you for your wonderful recipes and easy to follow instructions.
Looks delicious. I’ll try it. Had a friend bring me Colorado green chili, outstanding. Hatch chilies from New Mexico was the secret. It has a certain tang to it beyond compare. Cubed pork, match in heaven. 🤒
I can't wait to make this! Thanks for the recipe and the tricks to making delicious amazingly delicious food! I worked with the Chili King of the San Joaquin (valley) is what I call him since he won "World's" best Chili when he entered a contest using Chili Verde, Mr. John Jepson is the man!
Living here in Thailand and jonesing for Mexican Food has driven me to cook my own, but sometimes (most of the time) I have to substitute ingredients. I used some greenis roma tomatoes for the tomatilloes, and Serrano and Anaheim chili's instead of Jalapeños and Poblanoes. My buddy raved about it, and as a result my wife has invited a party of 6 over to try it again tonight, so thank you, this really scratches an itch. Two things; wear gloves if you use hotter chili's, my hands were on fire after cleaning 8 chili's. And I left the chili skins on, and it really did not make a difference since I simmered it for 4 hours, they just melted into the sauce.
Glad you're able to adapt, especially in Thailand, where I know the food is amazing in its own way, but definitely not like Mexican! Glad it was enjoyed! Yes, gloves are good with hotter chilies. I appreciate your sharing.
Ive just come across your Channel Mike and I am really enjoying it . Ive been a chef for a long time and I've leant a few things from watching your posts, love this recipe .
Hey Mike. I made the chili verde a couple of days ago. It was the first time I used tomatillos to cook. The taste of the verde sauce was very different to the flavors we are used to. I thought it was good and tasty, my wife is on the fence on the verde sauce. I enjoy the tips and the energy in how you present the recipes. Thank you for introducing us to tomatillos and verde sauce.
Tomatillos are acquired taste for chile verde, some people are not used to its different flavor. But they will get used to it if they try, but other than that it's not for everyone!
My compliments to the chef!!! Have really been enjoying your recipes since discovering you at the beginning of the summer, perfect timing. Made your Chili Verde last night for friends, was delicious! I actually made my own ancho chili powder on the spot, definitely not optional for me now!! Thanks again!
I love chili verde sauce it is my favorite in the whole world i don't like pork but i do like beef and chicken so much thanks have a great day 😀😀😀😀👍👍👍👍👍👍👍👍👍👍
Good call on the lime juice, hitting a dish with an acid is always a smart move. I don’t know why, but citrus juice or vinegar just brightens the flavor of soups, stews and sauces. Even meats, pasta and salads are taken up a notch.
Thank you! Chili Verde is my (a former vegetarian ) wife's favorite! My next batch will be done your style! Yummy! Chili with beans or not? There is no right way if the chili is good. Love your program!
I’ve looked at numerous videos for this type of green chili pork stew. Your version is the only one which includes doing a seasoned meat rub on the pork before searing. Some don’t include searing before stewing. The meat rub and searing has to add flavor to a meat which can be a little bland; your version is definitely the one I will be using! Thank you for recommending the other two recipes; as a person who loves all things pasta, you definitely got me attention!
Your jalapeño-poblano-tomatillo ratio is perfectly proportioned IMO. Ditto the cilantro-lime juice. I might add a little more cumin to the ancho and make it a bit less liquid, more stew-like. I’m making it for Christmas with a deboned Heritage pork shoulder. Ja-Po-To!
Gorgeous chili.... A frequent choice from the list at the Mom n Pop shops. That and chili Colorado, omg..., another story. May I be so bold to mention, this can be served in many ways! Over rice, in a taco, burrito, soup it up as you mentioned, (I think), it's a beautiful base for imagined food destinations. So great 👍 🤗
thanks for an awesome video.and recipe ! ! ! ! ! ! ! im gonna smoke my pork shoulder first, then add it to that fantastic sauce in my slow cooker. Thanks for the inspiration ! ! ! ! also im doin beans. navy and great northern.also 1 white onion and 6 cloves of garlicand 1 tbs paprika.... Im a red chile person, several distinct recipes,always with beans ... but i am all out salsa verde also. never tried green pork chile...untill now .You have inspired me to do it. You Rock MAD MAN ! ! !
This sounds absolutely delicious. I love to smoke my peppers on my Rectec smoker when I make my Green Pepper Sauce. I'm also wondering if using an Instant Pot pressure cooker, if you'd lose any flavors by pressure cooking the pork & green chili verde? I may have to try it that way as well but this looks very easy & tasty. Great job and thank you for sharing.
Great, thanks. You can definitely make this in a pressure cooker. I love my pressure cooker and use it frequently for dishes like this. I don't experience any flavor loss.
I will try this for sure! My chili verde recipe has coconut milk in it for a thickener, which is delicious but the coconut milk is over powering. Also I finish it off with some cilantro.
Liked and subbed. Cooks sometimes season the pork with salt in the pan, drawing out moisture which makes it difficult to get decent browning on all sides, ending up with a sear on one side and grey steamed meat. You handled this excellently. Thank you for a great recipe.
Thank you for the sub and I hope you will enjoy the channel, KJ. If you have any questions about any of the recipes, please let me know under one of the videos.
I like to rehydrate some ancho and guajillo (maybe a couple arbols if I'm feeling extra spicy) and blend them into the green sauce as well. Awesome stuff
Hey, tried the recipe and it was easy and delicious. Everyone loved it. I subbed pork loin for the smoked pork butt - it was on sale and leeks for the onion. This was the first time I have used tomatilloes and the result was out of this world.
Enjoyed this recipe… the rub on the meat is gotta be where its at. Roasting peppers n veg makes sense. But the rub PLUS the sear? Yeah. I just upped my game a bit, thank you! One of the greatest things about food and the recipes is the addition of or the subtraction of, different ingredients! I am looking forward to using ancho powder for rub…. Game changer! 👍
TO CHILI PEPPER MADNESS: First time viewer of your channel/videos. I like your presentation style and pace (not too fast, easy to follow steps). I also like that you provide the full recipe on your website, for note taking of the recipe. Also, the video is good for showing your technique, and the photos on your website are VERY good, even better at making the final dish look delicious (those closeup photos of the chile in pot/bowl look great). I subscribed based on your good demonstration and helpful content. I will watch more, and share your channel with friends too. One thing I was not sure about, is whether those skins of all the peppers must be peeled and discarded. I recently roasted Poblano peppers and the skin looks transparent, almost like it is a very thin coating of plastic wrap. I don't know if that is really the pepper skin and edible. I was not sure, as I had never roasted Poblano peppers before. I did a quick Google search and your answer popped up among the first listings, so your SEO is good. You wrote: "Why can't you eat poblano skin? Roasted poblano peppers should be peeled, as the skins become papery from the roasting process. They have no flavor and the texture can be unappealing. They are, however, edible. If you are not roasting the poblano peppers, there is no need to peel them." In your video, I don't think it was clearly stated whether you need to peel the jalapenos too, so some clarification on that would be good to know (and add in future videos). Thanks for sharing your experience and cooking skills with us. I hope to learn more and try more of your recipes.
That sounds like a good recipe. I think I’ll be trying it in the next 30 days. It’s starting summer here in Jacksonville, NC. I just did a basic traditional, mild chili a week ago and my daughter and my grand girl barely left me a good , big bowl before they all headed off on a vacation to to St. Croix. I like having the house to myself. So, thx for the cynical and diabolicalplan🤷🏼♂️
When watching your videos on Texas Red and Texas Chili I caught this one as well. I have been craving it ever since but that ends tonight. It's about an hour from done and I need to make some Mexican rice to go with it. So far the sauce is amazing but I do need to bring the heat next time.
Absolutely love this channel. I was born in Tijuana Mexico, my parents were from Jalisco Mexico. I move to the US when I was 5. I must say, if my mom saw your channel, she would be a subscriber. She's in heaven now. Fabulous cooking. I subscribed with this video. Thank you for sharing. I'm a diabetic so I don't normally put beans in my chili unless I want to go all out.
@@ChiliPepperMadness Finally got around to making this and it's very good! The ancho chili powder is an interesting twist. This was the most tomatillos I've put into a verde recipe, I usually do maybe half this amount along with a bunch of roasted Anaheim chilis. I was really surprised how citrusy it made the chili!! That was before adding any lime btw. Anyway, good recipe! I'll try some variations now with the ancho for sure. Thanks Mike 👍
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Are you Team BEANS or NO BEANS in Chili?
I'm in both teams, depend of the kind of chilies I make. But this look amazingly good 👌
No bean. But 5 more mouths to feed so beans aren't that bad🤣😂🤣😂
Which beans would be recommended for this dish?
Beans all day.
Dude, you put it in chili I will eat it.
Nice job; one of the best cooking videos I've ever watched. Just enough demonstration (don't need to see two pounds of tomatillos cut) with simple explanations. The pace of cooking was spot on; you didn't rush anything, and you had everything prepped and ready to go. I'm making this tonight for dinner.
Glad you liked it! I hope you enjoy the chili.
This is somewhat similar to what my mom made growing up. With refried beans and fresh flour tortillas. It’s my #1 favorite dish.
I love mine wit rice too.
🤤
I just had Chili Verde with rice and beans and tortillas on Sunday.
I make my verde sauce with lots of tomatillos, garlic, onion, cilantro, 2 Roma tomatoes and about 30 jalapeños. Or 20 jalapeños and 10 serranos…it’s not unbearably hot, it has a really good flavor. I also add sliced of green bell pepper’s, and slices of Ortega whole chiles. I add those when my meat is tender and cook about 15 minutes longer. I brown my pork with a lil oil, onions and garlic then turn the heat down and cover. Let simmer in its own juices for about 45 minutes, then add my sauce and cook 30 minutes then add my Ortega chiles and bell peppers cook until tender. I top my pork Chile verde with grated jack cheese when serving…
Sounds great.
I made your recipe for the chili verde. Completely blown away! I used the leftovers to make Chilaquilles the next day. Let’s just say I’ve never had better!!! Phew new addiction
I like to add a splash of white vinegar, a lid full. Brightens the delicious flavor just a touch.
If You're watching this vid and have never tried verde chili, It's life changing. I can assure you this guy's method is going to make a phenomenal version. Really most Verde chili recipes are similar, but the extra steps of roasting the veg and browning the meat are key. Also if you can try for a pork bone of sorts to keep in the mix while it simmers, even better.
Thank you for the tip.I love it!.
But I've never seen chili verde with red dried chile powder in it. Raw Hatch, Anaheim, jalapeno, maybe a serrano or three if you want more heat. Lots of tomatillos. Onion, garlic just off the top of my head. But red powder isn't authentic. That being said, if it's good, do it. Just call it something else. After all, "Verde" does mean green.
@williampotter2098 I was thinking the same thing. I dried some hatch chilies and ground them up, makes for a nice rub. Very clean and simple recipe otherwise.
@@williampotter2098agreed.
I buy 35 pounds of chili from New Mexico every year (extra hot), so that's usually all I need for heat.
@@jeffalbillar7625
35 pounds of chili? Who do you cook for, the National Guard?
Made this today for the first time. Followed the recipe mostly, except I added more garlic and used Italian oregano (hard to find Mexican in my area). I am BLOWN AWAY on the flavor of this recipe. After the awesome sauce assault of savory, citrus, herb, and pork (and almost beefy) flavor, you're left with a feeling of drinking a combo of warm milk, hot toddy and straight whiskey for a good 30 minutes afterward. A pure comfort food. I can't recommend enough!!!
Glad you enjoyed it!
Your chili recipes are simply the best ever, I call them "Real recipes," Please keep them coming, best wishes from Scotland.
Thank you very much! I appreciate it!
I live in Wesern Colorado, and we have an outstanding fruit and veggy farm store, and they grow tons of chiles, from mild to flame-out, and roast them right there in large cylindrical propane fired drums. The guy is the best I have ever seen - intermitently sprays them down and knows just went to get them out. Standing around watching him roast the chiles, with that one of a kind smelll wafting around is a highlight of autumn for me....Once thawed out, the skins practically fall off, which is awesome. Anyone who has ever had chiles roasted by someone not knowing what they are doing knows that skins that will not come off is the worst. I buy 3-4 full bushels, mostly Big Jims and New Mexico, and if one waits long enough into the fall, red ones are available in most varieties, which gives them a tad of sweetness as well. Nothing better than the hotter New Mexico chiles when red....All these chiles get bagged and frozen for a year's worth of green chile. One bushel will typically fill around 10-12 quart freezer bags. I use around 4 of these bags for a huge pot of green.....so that gives me enough chiles for maybe 12 rounds.....which in turn produces about 2 1/2 gallons each....so that means we go through about 30 gallons of chile verde every year! I freeze each batch in quart size plastic containers, each perfect for smothered burritos for 4 people....So I get to savor the ritual of thawing and peeling 4 quarts of chiles each time I need to make more. I also go through a tad bit of pork shoulder as well!!.....best stuff on the planet. I also take pride in only 7 ingredients - chiles, chopped in nice size chunks, pork, tomatillos, salt, pepper, onions and masa for a little thickening. I feel that anything more just mucks it up. Garlic and tomatoes are for pasta, and cumin is for red Texas type chile. I try a lot of green chile versions at cafes and Mexican dives, and there is nothing worse than green chile that wreaks of cumin. Yucko!
I made it today but cheated and used canned green chilis and didn't roast the tomatillos first, it still turned out really good!
With chili verde it’s all good!
I’ve been making what we call green chili for 30 some years. We always make ours with hatch, green chilies. Never tried poblano’s in it. I’ve been watching a ton of chili recipes and I’m gonna give this one a shot this weekend but I think I’m gonna have to add my hatch green chilies that we buy a bushel of every year from the markets here in Colorado.
Go for it and please let me know how it goes. I hope you will enjoy it!
Chile Verde is hands down my favorite Mexican dish and my go-to anytime I find an occassion to eat at a Mexican restaurant. As always, Mike, you have made this dish very accessible; inspiring me to want to make this at home (something I had never thought to do previously). Cheers!
Thanks, David!
I just looked at my Chile Pepper Magazine collection. I have issues from 2002 through 2009. My favorite was the Jamacain issue. I love Jerk. I made this recipe with a twist. A white onion not red. I put it all in the instant pot for 8 minutes. Just before adding the oil I squeezed one whole lime and a good bunch of cilantro. It is yummy. TY
Love it. I miss my Chile Pepper Magazine days.
A friend smoked/grilled the peppers and tomatillos on a similar recipe and it was awesome
So good!
Made this today. Outstanding! I followed the recipe through the browning of the meat, then put it in the crockpot on low heat for five and a half hours. Very delicious, definitely a keeper. Thanks a bunch for sharing this recipe!
Glad you enjoyed it, Gregory!
I’ve made a verde sauce for chicken enchiladas but never thought about using it with pork until I saw your video. Made some pork chili verde today. It was a slight variation on your recipe but close. I don’t care for jalapeños so I used 1 Serrano for just the right heat level. Had a package of Hollywood style ribs as my meat. Served it up with rice and black beans and it was great. Thanks for the idea.
Nice! Wish I was there!
Great recipe...I make a variation of this recipe at the fire station. I always used a slow cooker so it was ready to eat whenever we were ready to eat. If I planned on eating at 5:00 and we couldn't eat until 6:00 it was no problem. I also stirred in some minute rice (final 20 minutes) to dry out the chili verde to minimize flour tortilla blow-outs. If you don't use too much minute rice, it doesn't alter the flavor at all. I know the Mexican food purists might not like this approach, but it worked great for handheld burritos. Cheers!!!
I love it!
A very good job explaining how it’s done with out going to fast.
This looks awesome. Making it this weekend. No beans. My wife will hate it. Rock on!
My wife absolutely loves green hatch chiles. For her, it’s hatch or nothing.
Oh man... This reminds me of my time in Denver CO. It has been a long time and I miss Chili Verde and Federal Blvd Mexican restaurants. AMAZING food! Thanks!
I'm doing it Mike. Waiting for the lady to go to bed. Then I sneak and try not to make any noise. I'll finish it in the crock pot. It's going to smell so good in the morning. Cheers m8
Awesome! Enjoy!
Ok I am inspired - I’m thinking of doing this on a wood fire on my grill. Should be able to do the roasting of the peppers and searing the meat on the grill itself. Then transfer it all to pot that’s grill safe… I must try this 😍
That looks fantastically delicious. It also looks entirely healthy! No added sugar (if you skip the lime juice) and plenty of healthy ingredients. Gonna have to try this.
I've made this 5 times now. Incredibly easy to make. Thanks
Great to hear!
Hi Mike, this looks great. But I'm a vegetarian. I DO make this sauce and add my chili mixture, add to my pan that I use, then put it in my smoker for about 3 hrs. I use sweet potatoes for the meat and a bourbon and brown sugar pellets for my smoke. Wonderful. Hope you try smoking your Chili Verde. 😋
I think this would be GREAT with sweet potatoes. Sounds wonderful.
Fabulosity, que rico. I make myriad variations of this often from raw meat or mostly leftover smoked pulled pork shoulder. Some times add some white beans, sometimes some diced potatoes, often just straight up. All good.
Aw Mike that's making my mouth water. Here in the UK you can't find Tomatillo anywhere in any supermarket. You can order it online from specialist farmers and markets but other than that it's non existent and it's a shame as I so want to try this dish. Once again, a fantastic and delicious meal from you. Thanks my friend.
Leave out the tomatillos and add more chili peppers! No problem!
I'm known for my 5 Pepper White Chicken Chili. Today I watched your video and I'm going to make Chili Verde for the first time this weekend. I'm so excited. Thank you for your wonderful recipes and easy to follow instructions.
Awesome, thanks! Enjoy!
Looks delicious. I’ll try it. Had a friend bring me Colorado green chili, outstanding. Hatch chilies from New Mexico was the secret. It has a certain tang to it beyond compare. Cubed pork, match in heaven. 🤒
I'm so happy I found your channel. I love the way you teach and all your recipes really hit my personal tastes. Thanks for the videos!
I can't wait to make this! Thanks for the recipe and the tricks to making delicious amazingly delicious food! I worked with the Chili King of the San Joaquin (valley) is what I call him since he won "World's" best Chili when he entered a contest using Chili Verde, Mr. John Jepson is the man!
You are very welcome and good for you! Enjoy!
Living here in Thailand and jonesing for Mexican Food has driven me to cook my own, but sometimes (most of the time) I have to substitute ingredients. I used some greenis roma tomatoes for the tomatilloes, and Serrano and Anaheim chili's instead of Jalapeños and Poblanoes. My buddy raved about it, and as a result my wife has invited a party of 6 over to try it again tonight, so thank you, this really scratches an itch. Two things; wear gloves if you use hotter chili's, my hands were on fire after cleaning 8 chili's. And I left the chili skins on, and it really did not make a difference since I simmered it for 4 hours, they just melted into the sauce.
Glad you're able to adapt, especially in Thailand, where I know the food is amazing in its own way, but definitely not like Mexican! Glad it was enjoyed! Yes, gloves are good with hotter chilies. I appreciate your sharing.
Ive just come across your Channel Mike and I am really enjoying it . Ive been a chef for a long time and I've leant a few things from watching your posts, love this recipe .
Thanks so much, Chef Terence. I appreciate it.
Hey Mike. I made the chili verde a couple of days ago. It was the first time I used tomatillos to cook. The taste of the verde sauce was very different to the flavors we are used to. I thought it was good and tasty, my wife is on the fence on the verde sauce.
I enjoy the tips and the energy in how you present the recipes. Thank you for introducing us to tomatillos and verde sauce.
Thanks so much!
Tomatillos are acquired taste for chile verde, some people are not used to its different flavor. But they will get used to it if they try, but other than that it's not for everyone!
I love your kitchen,the 10:01 apron and the way you cook. Thank you
Thanks so much!
Where has this been all my
Life!!!?
I need this NOW!
Great video btw very easy to understand
Looks amazing. Thank you
The best time to make chili? Today.
The best time to eat chili? Tomorrow 🤤
My compliments to the chef!!! Have really been enjoying your recipes since discovering you at the beginning of the summer, perfect timing. Made your Chili Verde last night for friends, was delicious! I actually made my own ancho chili powder on the spot, definitely not optional for me now!! Thanks again!
Awesome, thanks!!
I love chili verde sauce it is my favorite in the whole world i don't like pork but i do like beef and chicken so much thanks have a great day 😀😀😀😀👍👍👍👍👍👍👍👍👍👍
Good call on the lime juice, hitting a dish with an acid is always a smart move. I don’t know why, but citrus juice or vinegar just brightens the flavor of soups, stews and sauces. Even meats, pasta and salads are taken up a notch.
Yes, punches things up nicely. Thanks!
Pork chili verde is the food of the gods.
Agreed!
I love green chile and beans. I love this recipe. Thank you.
You are so welcome!
Thank you! Chili Verde is my (a former vegetarian ) wife's favorite! My next batch will be done your style! Yummy! Chili with beans or not? There is no right way if the chili is good. Love your program!
Thanks, Vaughn! Enjoy!
Ohhhhhhhh .... Man! This is makin' my mouth water! Thank you, sir.
I just made this and it is awesome! Of course it needs more chilis but it has made my top 5 favorites list. Thanks for the info.
More chilies for me, please!
That looks absolutely delicious. I normally make venison (we eat mostly venison) chili, but chili verde definitely needs pork shoulder.
I'd love to try it with venison.
THANKS for the great recipe and video. I made some for the wife and the local fire department in our neighborhood.
That is awesome!
I’ve looked at numerous videos for this type of green chili pork stew. Your version is the only one which includes doing a seasoned meat rub on the pork before searing. Some don’t include searing before stewing. The meat rub and searing has to add flavor to a meat which can be a little bland; your version is definitely the one I will be using!
Thank you for recommending the other two recipes; as a person who loves all things pasta, you definitely got me attention!
I am really happy to hear that, thank you! Please subscribe for many more to come ;-)
Chili and tacos are my two favorite foods and you have just given me a new dish to try! Thank you!
Your jalapeño-poblano-tomatillo ratio is perfectly proportioned IMO. Ditto the cilantro-lime juice. I might add a little more cumin to the ancho and make it a bit less liquid, more stew-like. I’m making it for Christmas with a deboned Heritage pork shoulder. Ja-Po-To!
Sounds great! Enjoy, Hollis.
You folks are AWESOME!! My favorite Chili-Head channel ! Thanks!
Wow, thanks! I appreciate that!
Gorgeous chili.... A frequent choice from the list at the Mom n Pop shops. That and chili Colorado, omg..., another story.
May I be so bold to mention, this can be served in many ways! Over rice, in a taco, burrito, soup it up as you mentioned, (I think), it's a beautiful base for imagined food destinations. So great 👍 🤗
Yes... Chili Colorado is the 2nd "go to". I live in Utah. It's a staple here.
Making this today! Going to do the tomitillos and pablano over charcoal. Smoky! Looking forward to this one!
Awesome! Enjoy!!
thanks for an awesome video.and recipe ! ! ! ! ! ! ! im gonna smoke my pork shoulder first, then add it to that fantastic sauce in my slow cooker. Thanks for the inspiration ! ! ! ! also im doin beans. navy and great northern.also 1 white onion and 6 cloves of garlicand 1 tbs paprika.... Im a red chile person, several distinct recipes,always with beans ... but i am all out salsa verde also. never tried green pork chile...untill now .You have inspired me to do it. You Rock MAD MAN ! ! !
Sounds awesome!! Enjoy!
Thanks Mike for another awesome recipe.
Thanks!!
hey Verde dude , i'm trying this but i already boiled the tomatillos ...should i still roast them or can i still roast them or i screwed up ????
You can skip the roasting and just add them in, or process into a sauce. No need to roast if you already boiled them. Enjoy!
you da man man !!!@@ChiliPepperMadness
Man i gotta make this stuff! You couldn't have explained this any better! Thanks for sharing your recipe!
This is dinner for tonight thank you for the recipe keep it coming aways a joy flowing your recipe
My pleasure 😊 Enjoy!
nice job. love green chili stew with pork, or beef or chicken. thanks!
This sounds absolutely delicious. I love to smoke my peppers on my Rectec smoker when I make my Green Pepper Sauce. I'm also wondering if using an Instant Pot pressure cooker, if you'd lose any flavors by pressure cooking the pork & green chili verde? I may have to try it that way as well but this looks very easy & tasty. Great job and thank you for sharing.
Great, thanks. You can definitely make this in a pressure cooker. I love my pressure cooker and use it frequently for dishes like this. I don't experience any flavor loss.
Very nice! I will definitely try this. Maybe add a hit of cream/pepper jack/cream cheese at the end to add a little richness.
I like it!
Yummy! Have all the veges in the garden! Will be making a big batch soon.
I will try this for sure! My chili verde recipe has coconut milk in it for a thickener, which is delicious but the coconut milk is over powering. Also I finish it off with some cilantro.
Looks great. Try some Hatch NM peppers instead of poblanos. Incredible flavor.
Thanks for the tip!
Liked and subbed. Cooks sometimes season the pork with salt in the pan, drawing out moisture which makes it difficult to get decent browning on all sides, ending up with a sear on one side and grey steamed meat. You handled this excellently. Thank you for a great recipe.
Thank you for the sub and I hope you will enjoy the channel, KJ. If you have any questions about any of the recipes, please let me know under one of the videos.
Thank you sir. I followed your recipe and it turned out awesome
Glad you liked it!!!
I like to rehydrate some ancho and guajillo (maybe a couple arbols if I'm feeling extra spicy) and blend them into the green sauce as well. Awesome stuff
Love it. Enjoy!
Awesome recipe! I'll be trying this soon! Thank you!
Enjoy!!
This is the first video that I have seen on your channel. And I love it. I'm going to try this recipe with some smoked pork butt.
Thanks, Charles! Enjoy.
Hey, tried the recipe and it was easy and delicious. Everyone loved it. I subbed pork loin for the smoked pork butt - it was on sale and leeks for the onion. This was the first time I have used tomatilloes and the result was out of this world.
Outstanding! Glad you enjoyed it, Charles. I appreciate the comments.
Yo seriously, maybe aside from the chili Colorado recipe, this is the best thing I've ever seen. Gotta cook this immediately
Enjoyed this recipe… the rub on the meat is gotta be where its at.
Roasting peppers n veg makes sense. But the rub PLUS the sear? Yeah. I just upped my game a bit, thank you!
One of the greatest things about food and the recipes is the addition of or the subtraction of, different ingredients!
I am looking forward to using ancho powder for rub…. Game changer! 👍
I love hearing it! Mission accomplished LOL
I made this according to recipe except omitted jalapeños. I was ridiculously good.
Excellent!
Thanks for the recipe !! Looks amazing !!
If you add one adobe chile chipotle, it will make it taste even more amazing.
A nice addition.
I've been using Kenji's recipe, but will give yours a try.
Finally made this tonight and it was awesome! I bet it will taste even better tomorrow. Thank you! 🙌🙌🙌
You are very welcome - enjoy!
Very interesting and well documented presentation!
Glad it was helpful!
Great vid made the chilli today gunna do the verda next weekend,thanks
Welcome! Enjoy!
TO CHILI PEPPER MADNESS: First time viewer of your channel/videos. I like your presentation style and pace (not too fast, easy to follow steps). I also like that you provide the full recipe on your website, for note taking of the recipe. Also, the video is good for showing your technique, and the photos on your website are VERY good, even better at making the final dish look delicious (those closeup photos of the chile in pot/bowl look great). I subscribed based on your good demonstration and helpful content. I will watch more, and share your channel with friends too.
One thing I was not sure about, is whether those skins of all the peppers must be peeled and discarded. I recently roasted Poblano peppers and the skin looks transparent, almost like it is a very thin coating of plastic wrap. I don't know if that is really the pepper skin and edible. I was not sure, as I had never roasted Poblano peppers before. I did a quick Google search and your answer popped up among the first listings, so your SEO is good. You wrote: "Why can't you eat poblano skin?
Roasted poblano peppers should be peeled, as the skins become papery from the roasting process. They have no flavor and the texture can be unappealing. They are, however, edible. If you are not roasting the poblano peppers, there is no need to peel them."
In your video, I don't think it was clearly stated whether you need to peel the jalapenos too, so some clarification on that would be good to know (and add in future videos). Thanks for sharing your experience and cooking skills with us. I hope to learn more and try more of your recipes.
Thanks, Steadman. I'll do my best to be more detailed as I get going. I appreciate the feedback. Glad you like the recipes.
This recipe is going on the rotation. Thank you!
Hope you enjoy!
I can't wait to make this! Sounds delicious 😋 Thank you for sharing this!
This looks delicious. I wanted to point out one thing though. Searing does not actually “seal” in flavor or juices. It definitely adds flavor though.
Yes, maillard reaction and all that. Cheers.
What do I think of it? I’m making it for us today! I approve. Received a and green rice sides. Can’t wait!
Refried beans... Spell check Chris! This chili was delicious as advertised, thanks for the great recipe!
That sounds like a good recipe. I think I’ll be trying it in the next 30 days. It’s starting summer here in Jacksonville, NC. I just did a basic traditional, mild chili a week ago and my daughter and my grand girl barely left me a good , big bowl before they all headed off on a vacation to to St. Croix. I like having the house to myself. So, thx for the cynical and diabolicalplan🤷🏼♂️
When watching your videos on Texas Red and Texas Chili I caught this one as well. I have been craving it ever since but that ends tonight. It's about an hour from done and I need to make some Mexican rice to go with it. So far the sauce is amazing but I do need to bring the heat next time.
Excellent! I hope you enjoy it! This is one of my favorites.
I would think this would be also delicious with chicken. Green chicken chili verde sounds so delicious.
Yes! Go for it, Jay!
Wow. Gonna have to give this a try.
Thank you to teach those recipes, you are the best. So can i use scotch bonnet and bird eyes to make Chili verde salsa?
Absolutely!
Wow! Looks amazing!!! I can’t wait to try this out. Thanks for sharing.
I’ve never tried this, but man does that look good!!
Absolutely love this channel. I was born in Tijuana Mexico, my parents were from Jalisco Mexico. I move to the US when I was 5. I must say, if my mom saw your channel, she would be a subscriber. She's in heaven now. Fabulous cooking. I subscribed with this video. Thank you for sharing. I'm a diabetic so I don't normally put beans in my chili unless I want to go all out.
Thanks so much!!
Looks amazing
Sup mike, looking up all the one pot meals lol. Was going to do chili but something different, stretch a buck right. Tyvm tc 🌶️
Hope you enjoy!
I will make this with brisket also
That looks delicious, I am trying your chili rell??????o. And it's wonderful thank you so much 💓 😊
You are so welcome. Hope you enjoy!
Good one Mike, always looking for a different spin on verde. Will be making this in the next few days 👍
Can't wait to hear how you like it.
@@ChiliPepperMadness Finally got around to making this and it's very good! The ancho chili powder is an interesting twist. This was the most tomatillos I've put into a verde recipe, I usually do maybe half this amount along with a bunch of roasted Anaheim chilis. I was really surprised how citrusy it made the chili!! That was before adding any lime btw. Anyway, good recipe! I'll try some variations now with the ancho for sure. Thanks Mike 👍
This is a definitely a mouth watering dish. What do you normally serve with?
I like some corn chips for crunch. And hot sauce!
This looks fantastic😋