Here in my part of NM, we make our green chile stew with hatch green Chile and we also add in potatoes to our pork. Oh my word!! Best part of cooler weather!!
This is the TRUE pork chile recipe. I've looked through magazines, online recipes, youtube videos, and this is the only one that uses techniques that you might actually find in the southwest. God bless the Cowboy.
Lol that's funnny. I like his tamale video. I think he seasoned his masa differently but the method is what's transformative for a decent dish to a fabulous one
I am from New Mexico. Chile is a religion there. The best green chiles come from New Mexico. Roast up a bunch, peel and freeze them in ziplocks. Keeps you in Rellenos and Chile Verde when the mood hits you. Easy to do, better than canned. Love the videos, will try out your version.
Diamondback68 are green chili's different from jalapenos? Is it like like an poblano or anaheim pepper? Or does it usually just go by green chili's? Edit: can also find Hatch peppers locally too sometimes
I had to report back to you. My wife and I have both been sick with the stuff that is going around and it has been cold here in Dallas. I thought this would be a great time to try this recipe. I cook a lot. I’ve made some fine fixins. My wife said she thought this may very well be the best thing she ever ate. It made her cold chills go away and she began to feel a little better. She said to tell you thank you. I’m not ready to say it cures cancer but, it will do harm to the flu. I added a potato and she liked it but didn’t think it added a lot. She requested an encore without the potato and then one with hominy. I saved some bacon grease this morning to make some homemade tortillas with the next batch.
sounds awesome peppers, garlic, and onion really do wonders for illness. i like to make a combintion of a fire cider and master tonic with some added herbs like rose hips and whatever else you have with medicinal benefits. one sip knocks out any crud besides death.
My daddy used to make this! I needed a good recipe! You can't find it around here in restaurants, I've only seen it in New Mexico or Arizona. Thank you so much for this recipe! I canned up some salsa Verde last year using green tomatoes because I couldn't find tomitilios! It worked! I had good roasted hatch chilies from New Mexico! Yummy! We ate it always in homemade tortillas! Thank you so much!!
I'd never really heard of, or had, green chile like this until I moved to Colorado. It's an art form here, we put it on everything. Fortunately I have a restaurant up the street that makes the best (Santiagos). I buy it by the quart. But watching this makes me want to make my own. Pour it over a chorizo, potato and egg burrito with plenty of grated cheddar cheese on top, or a beef/bean chimichanga, man there ain't nothing better after a cold day ice fishing.
Ding - ding - ding! Triple thumbs up for mentioning Hatch green chile. Where I'm from, the family might disown you if you used another type of green chile when Hatch green chile is available in one form or another. Around here it's in season in August and September and roasted and frozen year around. And consider trying this, instead of pork shoulder, use bone-in pork chops. Cut the meat off the bone and then throw the bones during the simmer. If you do that you can skip the chicken broth. The flavor is awesome. if you still want to use a pork shoulder then throw in some small pork bones, it's the same result.
Walmart had everything I needed, all according to Ken's recipe. I prepared the salsa verde today so the flavors are enhanced, and I mixed the Knorr Granulated Chicken with Tomato Flavor Bouillon and it will be ready to go. I make that in advance too in order to improve the flavor. I found center-cut pork chops on sale at a ridiculously low price and will be cubing them for this stew. I will be serving this dish at our Wednesday night pot luck dinner and Bible study at church.
Yeah, fourty five years ago I was making trips down into Mexico buying saddles and other leather goods, had some of this at a friend's house. Finally got her to give me the recipe and been eating it ever since, some mighty tasty stuff ! Thanks for sharing and take care. 👍 👍
I wonder how many people run to the fridge or pantry after watching our videos? The young man in the video reminds me of my grandson just a little apprehensive until he pops it in the old pie hole , then the eyes bug out and get out of the way. Thanks for posting and God Bless.
Hi Kent - My wife and I made this one in porcelain coated dutch oven so I can brown and cook in one pan. This is a new favorite for us! Absolutely fantastic on a cold snowy Saturday night. Thank you very much!
Oh YUM! I never used to like fresh cilantro because too many people use the stems in what they were cooking and when I started using fresh cilantro I just picked the leaves off. Little more time consuming but oh so delish! I have converted more than one cilantro hater by just using the tender leaves & leaving out the stems 😉
This recipe was great! I'm lucky enough to have grown up in New Mexico about 40 minutes from Hatch, where all that delicious green chile is grown. I used some real chiles in my stew and it is unbelievable. All I heard was spoons clanking on the bottom of everyone's empty bowls....YUM!😁
I know this is a good one because it's almost exactly the way I make it. Only difference is I roast pork shoulder at a low temp for a few hours until it's really tender and then chunk/shred that into the salsa verde. When pork shoulder is at $.99 lb we have chili! Thanks for sharing, Kent.
Hey there Kent, wanted to say I made this tonight and it was every bit as delicious as you promised. Another great recipe that is almost as enjoyable to make as it is to watch you show us. Thank you for all that you do!
Can't tell you enough how this has become one of the most requested dinners when the question of what my son wants for dinner when he comes over for dinner during his 2 hour breaks between his college classes two days a week. One of our absolute favorite ways to enjoy it is on a bed of rice, rolled up in a tortilla as a burrito. This dish is just absolutely delicious any way you eat it. I've also gotten into the habit of making large batches of the salsa Verde and canning it so I've always got pints on hand so I can easily make this dish without having to roast and make the salsa Verde every time.
Wowza! Couldn't get all the pepper options here in small town Iowa so I did an ad lib. My first thought when making the salsa verde was omg this is a lot of onion! Had just 3 cups. It worked out great! Flavor was what i expected and more fun to eat than it was to make. And making it was not a challenge. Thanks Ken for the recipe. And GOD BLESS OUR TROOPS from a Navy Dad!
"Goes good on everything, hot dogs, ice cream, pancakes"...lol. Green chile has an umami flavor hard to explain. I eat it with bean and cheese flour burritos toped with shredded lettuce, onion and tomato, then smothered in this concoction..........ah.....heaven. Thanks Kent...reckon I'll have to make some now.
That stew is looking great and I can imagine how great it tasted. Your grandson was enjoying the taste of the meat and wanted so much more. I hope you all are having a nice Blessed weekend also. I got my first dutch oven today and is looking forward to using it and cooking outside on my grill, and in it.
I've been making Green Chili Stew for the past 30 years, after first encountering it in a small Albuquerque restaurant while on vacation... Mine's a little bit different from yours, but not by much! Thank you for sharing your version! Green Chillies + Pork + Time/Love = Some of the Best Eating you'll EVER Enjoy!
I love that you use fresh ingredients in your recipes! I’d never use flour, but that’s what makes it yours and unique! I have a feeling you might have some Mexican blood in you because you definitely are not afraid to skimp on your Chile 🌶! I love your recipes❤️🌶
I was taught to boil my tomatillas. Not anymore. Fresh cilantro is a must for me. I use a lot of Fresh cilantro. This is going to be a must make recipe for me. Thank you. Be blessed.
I'm right there with you, Ken. If you can, find fresh Hatch green chile, roast it and keep some of that char on there. Green chile stew is my go to in the cold months. Ut goes great with eggs for breakfast or dinner.
Yummy for my belly that green chile is. My hun makes a killer green chile as well. The young‘n wasn’t to into it till tried it.👌🏻👍🏼From Denver Colorado
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. 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 6 ingredients - chiles, pork, 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!
Mr. Rollins I've been following you for quite this; love your humor and cooking; taught me so much and enjoy it greatly... blessings for you and your always
I have a lot of food allergies, basically if it walks, fly’s or swims I can’t eat it so I adapt your recipes to vegetarian and they always come out fantastically, really delicious, thank you.
Made this the other night....yummmm award of the week. My darling wife of 40 yrs says it’s “a keeper”. Thanks so much Podnah! Made some of those buttermilk biscuits of yours to go along for some soppin’ goodness. We really look forward to seeing what else you bless us with each week. Hope to impress some friends at elk camp! Found a great Mexican market that has the guarjillo peppers along with New Mexico peppers and others.
Thank you for this recipe! Sir, you take those chili’s (the fresh ones, any kind of the smaller chili’s I mean & not the dried) and give em a roll between your palms like you’re cold.. just enough pressure to compress not crush that chili .. Snip the pointed end off.. and tap (as you like to say) that “rascal” on the counter and almost all those seeds will fall out! Works pretty well
Nice job ! Try roasting those onion as well with the Tomatillos for additional roasted flavor. I agree the roasted veggies add alot of magic to the flavor. You can also some yukon potatoes for the last 45 minutes of cooking time. Those potatoes soak all the flavors as well
I’m not the cook in my house and I hate, hate , hate onions. After I blended that big white onion I almost threw the whole thing away. I don’t even know what inspired me to make this but I did....It is freakin good! Thanks!
Man oh man!!! That looks just right! Having been born and raised in New Mexico that stew was a staple during cold weather days! Some of my fondest memories were made around a campfire in elk camp with family eating green chile stew. Great video Mr. Kent!
Well dang! To my shame as a southwest cook this is a dish that I've never felt I did justice to. Tomatillos! That's what was missing. Thanks for the recipe.
OMG! I saw this and thought "I have to make this asap!". All the pork shoulders I have are in the deep freeze and I had to have this. So I ended up making a chicken version. OMG!!! So good!!! I just finished my second bowl. There was no way a pork shoulder would have thawed today. I guess I could've run tothe butcher and got a pork shoulder but with two freezers full of meat there's no way I'm going to go buy any right now. My freezers are full of beef, pork, chicken, venison and homemade sausage. Not buying any more meat right now. So I made it with boneless, skinless chicken thighs. Absolutely delicious! I had to stop myself at two bowls. So Good!
Can't wait to make it with the pork. BTW, the pressure cooker worked it's magic and reduced the cook time down to 15 minutes. But today it's ribs in the sidebox stickburner.
One of my favorites Kent. Nothing like a good green chili pork stew. The youngster looks a lot like your wife. My son looks like me but he is so much more like his mom it's remarkable. The daughter though, she is all dad's. Bless you and your family. Cheers!
My wife and I tried this today. I cheated and used store-bought salsa verde. It was very, very tasty. I’ll make from scratch next time. Thank you for sharing this recipe. I’ve learned a lot about cooking and life in general from watching y’alls channel. God bless and Happy New Year!
Several people have commented that potatoes would be good in this. If you added a few cubed potatoes and put some whole Serranos in (leave out the diced) then I would call this Guisado or Mexican Stew. One of my favorites. A little hominy might be good too.
Great show as usual. Got hungry just watching. Off to watch that homemade tortilla video and then off to my Kroger to get these fixins for the green chili stew and tortillas.
You are a great cook, you have a great woman, your a great feller and the world would be a much better place if everyone was like you guys! I'm not great at grammar sooooo
Yah my mother makes this on a regular bases; she has her own little version from San Luis, Mexico that she brought over , ooooo and those flour tortillas dipped in that stew
Aldi had tomatillos on sale a few days ago so I made some tomatillo salsa verde for tacos. Still have some left and and was saving it for more tacos, but I might buy some more tomatillos and pick up some pork butt and make this. Thanks, Kent!
Started watching you for your cast iron videos. I love cast iron cooking and even more over wood fire. Your cooking videos are fun to watch. Keep it up.
Thank you for this amazing pork green chili. As you have noted elsewhere, not everyone is open minded toward hominy BUT add a couple of cans of rinsed whole hominy to this and man-o-man... you have the very best green pork Posole EVER. Some thin sliced avacado, a little sour cream and some shredded radishes on top (and fresh tortillas)... I guess I know what we are having for dinner tonight!
Opps, I forgot to mention: Bueno brand Authentic Hatch New Mexico green chili (freezer section at Walmart) is a limited run fire roasted. The large bag- about 3.5 lbs for 5 bucks, is the best deal. There is also 3 kinds of Red fire roasted in a 28 Oz tub. Best I've ever tasted except from my own plants...
Mr. Rollins I sure can't thank you enough for the free cooking lessons. Mainly the doggone hash browns brother. I gotta tell ya I can cook alright but when I make somebody fresh grated hash browns that crispy you perk an ear or two! Thanks again from the mountains of northern Arizona.
Hey Kent another winner with the Green Chile stew we threw in some Cheese and Avocado you know The Green stuff you step in out on the range LOL came out perfect thanks and God Bless my Friend keep them coming
![SAFEPLANET - ดาวเคราะห์ [ THE PLANET ]](http://i.ytimg.com/vi/4X1XL3I_k3c/mqdefault.jpg)
I swear, I feel like I'm watching my Grandmother kitchen in Tucson back in the 70's as a kid. Wonderful memories.
Here in my part of NM, we make our green chile stew with hatch green Chile and we also add in potatoes to our pork. Oh my word!! Best part of cooler weather!!
Aint nothing better than Hatch Green Chilis have you tried there wine?
Yummy
Can I come over for dinner? ❤️
This is the TRUE pork chile recipe. I've looked through magazines, online recipes, youtube videos, and this is the only one that uses techniques that you might actually find in the southwest. God bless the Cowboy.
God bless you
The look on that young man's face when you said there's vegetables in it was priceless! Green chilis and tomatillos should be their own food group!
He is hard to sneak one past
This man needs a tv show
I'm a Californian latino
And he puts a lot of Mexicans
To shame
God bless
I will keep watching you
Thanks for watching and God bless you as well
TH-cam is better than TV because you can replay it any time you want.
Lol that's funnny. I like his tamale video. I think he seasoned his masa differently but the method is what's transformative for a decent dish to a fabulous one
He's great cook. Love him. 💋💞
You don’t have to have a commercially done production with some nonsense commercial every five minutes on TH-cam, though.
I am from New Mexico. Chile is a religion there. The best green chiles come from New Mexico. Roast up a bunch, peel and freeze them in ziplocks. Keeps you in Rellenos and Chile Verde when the mood hits you. Easy to do, better than canned. Love the videos, will try out your version.
I do love some roasted green chilis
Diamondback68 are green chili's different from jalapenos? Is it like like an poblano or anaheim pepper? Or does it usually just go by green chili's?
Edit: can also find Hatch peppers locally too sometimes
Ricardo Gutierrez Yes, more like Anaheim but hotter if you are lucky.
Diamondback68 Do you HONESTLY use Tomaillos in your Green Chile?
If u like the runs go hot. Lol
I had to report back to you. My wife and I have both been sick with the stuff that is going around and it has been cold here in Dallas. I thought this would be a great time to try this recipe. I cook a lot. I’ve made some fine fixins. My wife said she thought this may very well be the best thing she ever ate. It made her cold chills go away and she began to feel a little better. She said to tell you thank you. I’m not ready to say it cures cancer but, it will do harm to the flu. I added a potato and she liked it but didn’t think it added a lot. She requested an encore without the potato and then one with hominy. I saved some bacon grease this morning to make some homemade tortillas with the next batch.
Thanks so much, it is good eating and I hope she has a speedy recovery
sounds awesome peppers, garlic, and onion really do wonders for illness. i like to make a combintion of a fire cider and master tonic with some added herbs like rose hips and whatever else you have with medicinal benefits. one sip knocks out any crud besides death.
My daddy used to make this! I needed a good recipe! You can't find it around here in restaurants, I've only seen it in New Mexico or Arizona. Thank you so much for this recipe! I canned up some salsa Verde last year using green tomatoes because I couldn't find tomitilios! It worked! I had good roasted hatch chilies from New Mexico! Yummy! We ate it always in homemade tortillas! Thank you so much!!
I'd never really heard of, or had, green chile like this until I moved to Colorado. It's an art form here, we put it on everything. Fortunately I have a restaurant up the street that makes the best (Santiagos). I buy it by the quart. But watching this makes me want to make my own. Pour it over a chorizo, potato and egg burrito with plenty of grated cheddar cheese on top, or a beef/bean chimichanga, man there ain't nothing better after a cold day ice fishing.
Now that does sound good
Ding - ding - ding! Triple thumbs up for mentioning Hatch green chile. Where I'm from, the family might disown you if you used another type of green chile when Hatch green chile is available in one form or another. Around here it's in season in August and September and roasted and frozen year around. And consider trying this, instead of pork shoulder, use bone-in pork chops. Cut the meat off the bone and then throw the bones during the simmer. If you do that you can skip the chicken broth. The flavor is awesome. if you still want to use a pork shoulder then throw in some small pork bones, it's the same result.
Thanks and I do love some Hatch Green chilis and there wine as well
Walmart had everything I needed, all according to Ken's recipe. I prepared the salsa verde today so the flavors are enhanced, and I mixed the Knorr Granulated Chicken with Tomato Flavor Bouillon and it will be ready to go. I make that in advance too in order to improve the flavor. I found center-cut pork chops on sale at a ridiculously low price and will be cubing them for this stew. I will be serving this dish at our Wednesday night pot luck dinner and Bible study at church.
Thanks James for watching and we hope you all enjoy
Yeah, fourty five years ago I was making trips down into Mexico buying saddles and other leather goods, had some of this at a friend's house.
Finally got her to give me the recipe and been eating it ever since, some mighty tasty stuff !
Thanks for sharing and take care. 👍 👍
Our pleasure Ken
I wonder how many people run to the fridge or pantry after watching our videos? The young man in the video reminds me of my grandson just a little apprehensive until he pops it in the old pie hole , then the eyes bug out and get out of the way. Thanks for posting and God Bless.
Thanks so much for watching, and he does take some convincing
We got a blizzard bomb up here in the Northeast. Wish I had this going! Gonna make it this weekend.
Stay warm and safe up there
Hi Kent - My wife and I made this one in porcelain coated dutch oven so I can brown and cook in one pan. This is a new favorite for us! Absolutely fantastic on a cold snowy Saturday night. Thank you very much!
Thanks it will keep you warm
Oh YUM! I never used to like fresh cilantro because too many people use the stems in what they were cooking and when I started using fresh cilantro I just picked the leaves off. Little more time consuming but oh so delish! I have converted more than one cilantro hater by just using the tender leaves & leaving out the stems 😉
I like dried and its easier for me to keep, thanks Linda for watching
Now that is the stuff! Just right for cold days. Great instructional video too. Yeehaw! Ima gonna make this, Kent!!
Hope you enjoy
Just got my Red River spice mix in the mail. Been using it. First was the baked bacon cabbage!
I like my Green Chile stew with a good ground pork sausage and potatoes as well.
Thanks so much for watching
Thats what i am talking about reminds me of my aunt's cooking 😉 love this channel my kinda food to
Thanks for taking time to watch
This recipe was great! I'm lucky enough to have grown up in New Mexico about 40 minutes from Hatch, where all that delicious green chile is grown. I used some real chiles in my stew and it is unbelievable. All I heard was spoons clanking on the bottom of everyone's empty bowls....YUM!😁
I know this is a good one because it's almost exactly the way I make it.
Only difference is I roast pork shoulder at a low temp for a few hours until it's really tender and then chunk/shred that into the salsa verde.
When pork shoulder is at $.99 lb we have chili!
Thanks for sharing, Kent.
Thank you Guy for watching
Hey there Kent, wanted to say I made this tonight and it was every bit as delicious as you promised. Another great recipe that is almost as enjoyable to make as it is to watch you show us. Thank you for all that you do!
Thanks Ron and and glad you enjoyed
I seriously wish that we had a cook like you here in Sydney Australia! My 3 boys and hubby would love your food! 👍🇦🇺
Can't tell you enough how this has become one of the most requested dinners when the question of what my son wants for dinner when he comes over for dinner during his 2 hour breaks between his college classes two days a week. One of our absolute favorite ways to enjoy it is on a bed of rice, rolled up in a tortilla as a burrito. This dish is just absolutely delicious any way you eat it. I've also gotten into the habit of making large batches of the salsa Verde and canning it so I've always got pints on hand so I can easily make this dish without having to roast and make the salsa Verde every time.
So glad everyone is enjoying and Thanks so much for watching
You seem a really good down to earth guy. That's why I enjoy your channel as much as I do.
Thanks so much we try to keep it real and simple and that is the way I like it.
Wowza! Couldn't get all the pepper options here in small town Iowa so I did an ad lib. My first thought when making the salsa verde was omg this is a lot of onion! Had just 3 cups. It worked out great! Flavor was what i expected and more fun to eat than it was to make. And making it was not a challenge. Thanks Ken for the recipe. And GOD BLESS OUR TROOPS from a Navy Dad!
Thank you for watching Paul and glad you enjoyed
@@CowboyKentRollins You can mail order fresh chiles from Hatch.
"Goes good on everything, hot dogs, ice cream, pancakes"...lol. Green chile has an umami flavor hard to explain. I eat it with bean and cheese flour burritos toped with shredded lettuce, onion and tomato, then smothered in this concoction..........ah.....heaven. Thanks Kent...reckon I'll have to make some now.
Hope you enjoy
That stew is looking great and I can imagine how great it tasted. Your grandson was enjoying the taste of the meat and wanted so much more. I hope you all are having a nice Blessed weekend also. I got my first dutch oven today and is looking forward to using it and cooking outside on my grill, and in it.
Boy, that look good. Perfect for the colder weather. I was laughing at the end with your Grandson. Thanks for sharing the recipe.
Our pleasure
I've been making Green Chili Stew for the past 30 years, after first encountering it in a small Albuquerque restaurant while on vacation... Mine's a little bit different from yours, but not by much!
Thank you for sharing your version! Green Chillies + Pork + Time/Love = Some of the Best Eating you'll EVER Enjoy!
That is for sure, it is great comfort food
I love that you use fresh ingredients in your recipes! I’d never use flour, but that’s what makes it yours and unique! I have a feeling you might have some Mexican blood in you because you definitely are not afraid to skimp on your Chile 🌶! I love your recipes❤️🌶
Thanks so much
Thanks for sharing this recipe, Kent! I'm watching this during this brutal cold spell. I think it just became my weekend treat!
Hope you enjoy Ben
I was taught to boil my tomatillas. Not anymore. Fresh cilantro is a must for me. I use a lot of Fresh cilantro. This is going to be a must make recipe for me. Thank you. Be blessed.
I'm right there with you, Ken. If you can, find fresh Hatch green chile, roast it and keep some of that char on there. Green chile stew is my go to in the cold months. Ut goes great with eggs for breakfast or dinner.
I agree with you 3 times a day
Yummy for my belly that green chile is. My hun makes a killer green chile as well. The young‘n wasn’t to into it till tried it.👌🏻👍🏼From Denver Colorado
This definately rates off the chart....It's yummielicious!!!!!!!!!
Fine dinning
I'm so happy to see that you all spelled chile correctly! Chile = the pepper, chili = the stew of meat and or beans.
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. 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 6 ingredients - chiles, pork, 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!
Mr. Rollins I've been following you for quite this; love your humor and cooking; taught me so much and enjoy it greatly... blessings for you and your always
The young man, towards the end, 👍 with his response. Excellent vid. Kent. I'm-a-gonna try this.
Thanks Ed, he is a good one
gonna make this tonight it's -4° up here in Pittsburgh! This should warm us right up! Thanks Cowboy Kent!
Now that is Stew weather, stay warm my friend
I have a lot of food allergies, basically if it walks, fly’s or swims I can’t eat it so I adapt your recipes to vegetarian and they always come out fantastically, really delicious, thank you.
Thanks for watching
Made this the other night....yummmm award of the week. My darling wife of 40 yrs says it’s “a keeper”. Thanks so much Podnah! Made some of those buttermilk biscuits of yours to go along for some soppin’ goodness. We really look forward to seeing what else you bless us with each week. Hope to impress some friends at elk camp! Found a great Mexican market that has the guarjillo peppers along with New Mexico peppers and others.
thank you so much David and sure glad y'all are enjoying
Thank you for this recipe!
Sir, you take those chili’s (the fresh ones, any kind of the smaller chili’s I mean & not the dried) and give em a roll between your palms like you’re cold.. just enough pressure to compress not crush that chili ..
Snip the pointed end off.. and tap (as you like to say) that “rascal” on the counter and almost all those seeds will fall out!
Works pretty well
Thanks for the tip
Cowboy Kent Rollins My privilege & you’re welt! , Not that you need my help, but here’s hoping it works for you !
Nice job ! Try roasting those onion as well with the Tomatillos for additional roasted flavor. I agree the roasted veggies add alot of magic to the flavor. You can also some yukon potatoes for the last 45 minutes of cooking time. Those potatoes soak all the flavors as well
I’m not the cook in my house and I hate, hate , hate onions. After I blended that big white onion I almost threw the whole thing away. I don’t even know what inspired me to make this but I did....It is freakin good! Thanks!
Sunny Florida has been cold for the past few days and going into the weekend. Will have to try this. Thank you Mr. Rollins. 🍜
Our pleasure Sylvia
YUM!!!! Definitely making this!!!! Thank you Sir!!!!! The hotter, the better!!!!
Hope you enjoy
Thank you Kent, God Bless you and Shannon.
Man oh man!!! That looks just right! Having been born and raised in New Mexico that stew was a staple during cold weather days!
Some of my fondest memories were made around a campfire in elk camp with family eating green chile stew.
Great video Mr. Kent!
Thanks John
Great looking stew Kent! Thanks for sharing
Our pleasure
Well dang! To my shame as a southwest cook this is a dish that I've never felt I did justice to. Tomatillos! That's what was missing. Thanks for the recipe.
I made this last night. Tasted fantastic. My two picky kids also loved it. Thanks for sharing.
Glad y'all enjoyed
Hatch chili peppers are the only thing I miss from living in Santa Fe, NM for 18 months when I was a teenager.
They are some good chilis
Kent, just wanted to let you know how much I enjoy your videos.
Thanks so much we appreciate you watching
OMG! I saw this and thought "I have to make this asap!". All the pork shoulders I have are in the deep freeze and I had to have this. So I ended up making a chicken version. OMG!!! So good!!! I just finished my second bowl. There was no way a pork shoulder would have thawed today. I guess I could've run tothe butcher and got a pork shoulder but with two freezers full of meat there's no way I'm going to go buy any right now. My freezers are full of beef, pork, chicken, venison and homemade sausage. Not buying any more meat right now. So I made it with boneless, skinless chicken thighs. Absolutely delicious! I had to stop myself at two bowls. So Good!
Glad you enjoyed Mike and we have done it with chicken quite a bit
Can't wait to make it with the pork. BTW, the pressure cooker worked it's magic and reduced the cook time down to 15 minutes. But today it's ribs in the sidebox stickburner.
One of my favorites Kent.
Nothing like a good green chili pork stew.
The youngster looks a lot like your wife.
My son looks like me but he is so much more like his mom it's remarkable.
The daughter though, she is all dad's.
Bless you and your family.
Cheers!
thank you matt ya'll be safe
This guy really knows what hes talking about. Thank you sir.
Thank you for watching
My wife and I tried this today. I cheated and used store-bought salsa verde. It was very, very tasty. I’ll make from scratch next time. Thank you for sharing this recipe. I’ve learned a lot about cooking and life in general from watching y’alls channel. God bless and Happy New Year!
Thanks for watching and Happy New Year to you
Cowboy Kent is in the HOUSE! Not seen that before. Usually at a campfire. Thanks Cowboy.
IN MY VIEW
Best green chili stew recipe EVER!
Looks great Kent God bless have a blessed day
Thanks and God Bless you as well
One of my favorite dishes! Thanks for showing me how. You're a great cook
Thanks so much I do love it on a cold day
Great recipe. This would be good with anything, in an omelet, I think some sour cream maybe avo burrito style..cant wait to try.
Hope you enjoy
Kent, you're like the Bob Ross of cooking. I love you videos. I'm making this tonight.
Thanks Zachary for watching and hope you enjoyed
Several people have commented that potatoes would be good in this. If you added a few cubed potatoes and put some whole Serranos in (leave out the diced) then I would call this Guisado or Mexican Stew. One of my favorites. A little hominy might be good too.
BFerry10 i bet that hominy would give it a whole new flavor. Yum
I have put hominy in it before
I made some of this a few days ago, Great on a cold day up here in Canada. Cheers thanks for sharing your recipe!
Thank you for watching
Works any time of year...
Great show as usual. Got hungry just watching. Off to watch that homemade tortilla video and then off to my Kroger to get these fixins for the green chili stew and tortillas.
Hope you enjoy
Love me some green chile pork stew!
It will warm you up
You are a great cook, you have a great woman, your a great feller and the world would be a much better place if everyone was like you guys! I'm not great at grammar sooooo
Thanks Earl for watching
damn time to do the happy dance. thank you sir for an easy to cook meal.
Thank so much
Son.of.a....
Flawless!
Kent, you are my hero! That looks like it would be great on a snowy cold day.
It will warm you up
Yah my mother makes this on a regular bases; she has her own little version from San Luis, Mexico that she brought over , ooooo and those flour tortillas dipped in that stew
It is fine dining
Aldi had tomatillos on sale a few days ago so I made some tomatillo salsa verde for tacos. Still have some left and and was saving it for more tacos, but I might buy some more tomatillos and pick up some pork butt and make this. Thanks, Kent!
Hope you enjoy
OMG. Now I (almost) wish the cold weather wasn’t over...
Made this yesterday ! Best stew I ever cooked. Thank you !
Glad you enjoyed
WOW GOT SOME MUCH GOOD THINGS A HAPPING YUM he hee those red spatter pots are a eye attraction !
Thanks 4 tutorial on a favorite dish! Gonna have 2 try n make it myself n partake of a bowl r 2! God Bless n keep up the good videos on cowboy cookin!
Started watching you for your cast iron videos. I love cast iron cooking and even more over wood fire. Your cooking videos are fun to watch. Keep it up.
Thanks Jack
GOD bless you and your wife Jent
I just love him he reminds me of my dad
Wow that looks good. I was raised on green chili. My mom made it once a week! Thank you
So good it is
Your a sweetheart
Thanks for the recipe
Thank you for this amazing pork green chili. As you have noted elsewhere, not everyone is open minded toward hominy BUT add a couple of cans of rinsed whole hominy to this and man-o-man... you have the very best green pork Posole EVER. Some thin sliced avacado, a little sour cream and some shredded radishes on top (and fresh tortillas)... I guess I know what we are having for dinner tonight!
Thanks Lisa for watching and hope you enjoyed
Opps, I forgot to mention: Bueno brand Authentic Hatch New Mexico green chili (freezer section at Walmart) is a limited run fire roasted. The large bag- about 3.5 lbs for 5 bucks, is the best deal. There is also 3 kinds of Red fire roasted in a 28 Oz tub. Best I've ever tasted except from my own plants...
Thanks Lisa I will check it out, we do love some Hatch Green Chili
Looks finger lickin good Kent!!! Can't wait to make this, good weekend supper!
It is some good eating
Sounds like another KR winner...! Real food for real people!
Thanks my friend hope all is well
Made this green Chile stew the other night, with a few changes, and wow what a meal. thanks for sharing
Our pleasure Charles
I put hominy in mine with homemade corn tortillas....with a cold Cerveza and mezcal chaser. New Mexico green chilies are the best in the world.
That stew really look good thank you for sharing with us.God bless y'all.
always love your vids..I just got myself a nice Bone in Pork roast. I might try this recipe tomorrow.
cheers, and Happy New Year Cowboy! 👍
Thanks John and Happy New Year to you
Mr. Rollins I sure can't thank you enough for the free cooking lessons. Mainly the doggone hash browns brother. I gotta tell ya I can cook alright but when I make somebody fresh grated hash browns that crispy you perk an ear or two! Thanks again from the mountains of northern Arizona.
Thanks so much for watching
I just can't stop watching this stuff bud great work stellar stuff!
Thanks Joe
I love green chili, this is definitely on my to try list
It is fine dinning
Yum!! Recon I will pass on the ice cream and green chile sauce. LOL!!!!!
Happy New Year to you and Yours. Thank-you for another wonderful video.May God Bless You and your Family.Husband will love this.
Thanks Mary and hope he enjoys
Ice box! Hey everybody, know what an ice box is? I love it. Thank you Kent. Peace ☮️.
Hey Kent another winner with the Green Chile stew we threw in some Cheese and Avocado you know The Green stuff you step in out on the range LOL came out perfect thanks and God Bless my Friend keep them coming
Glad you enjoyed
Another recipe that is getting shared. All I could do is drool.
Hope you enjoy
Good looking recipe, I'll have to try it with some hog. Thanks and I enjoyed the end.
Thanks for watching