Mexican cook here. I've made chile verde hundreds of times. It's one of my death row meals. Learned from my grandmother, my mother, and the cooks in the family restaurant. Here are a few tips: 1. Use pork butt. Break the meat down and separate out all of the large parts of fat from the rest. Chop the fat into smaller pieces and render them in the pot first and use that lard to sear your meat chunks. And don't forget to salt and pepper your meat chunks before searing 2. Leave your pork chunks a lot larger than shown here - maybe 1 1/2 inches long. They will shrink by about a third while cooking. Larger pieces means long strands when the meat is fall apart tender which is my desired texture and those strands can be used for tacos if desired (though I must admit I almost never see chile verde tacos on menus). Larger pieces will mean a longer cooking time though - for me usually 2 to 3 hours 3. Use a lot of garlic. I describe chile verde as "a garlic stew that has pork in it." 4. I use 2 Anaheim chiles as well as poblanos and jalapeños. Adds a nice balance 5. I don't bother salting and oiling the vegetables in the pan before putting them under the broiler. Just put them directly in. And put foil on the cookie sheets for easier cleanup I also put all of the vegetables into the broiler. I don't reserve some of the onion and garlic to saute with the meat later as I want a smooth broth in the final product 6. I have never used lime juice for brightness. Instead, I use a bunch of cilantro. Makes the brightness of the tomatillos shine more. Just add it to the blender with the charred vegetables 7. Broil your tomatillos until they are quite charred. It keeps the sourness down. 8. I use Mexican oregano and bay leaves as well. 9. I don't use boxed bone broth. My family and every Mexican one I know uses Knorr chicken powder and water. 10. Under-salt the broth. It will reduce during cooking. Add some Knorr and some salt so that you can taste it, but don't aim for final salt level. If you salted the meat chunks before, it won't matter that you are undersalting the broth now as the meat will be properly salted anyway. 11. I have never seen anyone reserve some of the raw salsa and added it back to the pot at the end of cooking. The magic of this dish is the long-simmered salsa combining with the pork juices. Reserving raw salsa defeats that purpose in my mind. 12. For me, the broth is the best part of the dish. My final product has a lot more liquid in the pot at the end of the cook. I can see why a drier final product would be desired for this taco application but do yourself a favor and make a brothy version and serve it on a place with rice, beans, crema, and tortillas. Dip the tortillas into the broth as you eat and you'll see why That all said, this is a great cooking channel and you do excellent work. I have learned a lot from you over the years. I hope these tips help
I think people who grew up or live in a predominantly Mexican community. Like birria, everyone knows that’s a stew but is consumed as a taco. And it’s even popular in majority white neighborhoods now. I think people just don’t think a lot lmao.
The seeds of a pepper do not actually make it hot; the hottest part of a pepper is the white pithy membrane (called the placenta) that the seeds are attached to.
imo, chili Colorado is a little better with beef than this but I've made this in a little different way and it's an 8. maybe a 9 with fresh buttered flour tortillas. I also add a couple table spoons of New Mexico Hatch Green chili powder as well. Gives it more of a rich earthy flavor.
Looks great. I would blend a good handful of cilantro into the salsa. BTW, the link to your recipe doesn't work. And it doesn't come up with a search of your web site either...
Of course! Just read the directions on the product. It tells you how much sodium per tsp each product offers. By compare and contrast you can easily determine the ratio! They’re usually very close so I just do a 1:1.
You shut your mouth, sir tacos aren’t that comforting that is blasphemy, especially in Texas. I like a good soup or stew now and then but tacos hug my soul every time you take that back, sir.
Arkansas here and I feel the same way! I’ve always grown up and lived in thriving Mexican communities so tacos will ALWAYS be a comfort food for me. Especially tacos de cabeza or de tripas! Now I’m hungry.
Wrong title for a great Hispanic plate…Chile verde can be served as dinner plate traditionally served along with rice and refried beans. Also you can make tacos from chile verde…a little research goes a long way
Even when it’s served platillo style with rice and beans there are ALWAYS tortillas for those who wish to make tacos. Tacos and stews in the Mexican culture are practically the same thing to me? Is that incorrect?
Switch the pork with beef and throw in spring onions instead of onions and finally add some cripsy bacon at the end , and you essentially made "carne en su jugo" the juice being salsa Verde
The name it's not Chili Verde, at least not in México. The name of that stew is: Salsa Verde. I know it's the same name of the souce, but it's what it's
I used to feel the same way!! Then I saw a video where the lady was like “you MUST cook your tomatillos well, no matter if you’re boiling or roasting.” And after really going for its they’re sooooo good and much more mild? Also, don’t add lime in a tomatillo recipe. A lot call for it and I can’t understand why. Just have some fresh lime slices as garnish for those who like the extra zing
It took a while but my ADHD self finally finished the video, well pretty much. Why is the chili verde not… verde? It’s supposed to be green. NO BUFFALO SAUCE TF. Also… you just made and ate tacos. You made tacos chile verdes.
Mexican cook here. I've made chile verde hundreds of times. It's one of my death row meals. Learned from my grandmother, my mother, and the cooks in the family restaurant. Here are a few tips:
1. Use pork butt. Break the meat down and separate out all of the large parts of fat from the rest. Chop the fat into smaller pieces and render them in the pot first and use that lard to sear your meat chunks. And don't forget to salt and pepper your meat chunks before searing
2. Leave your pork chunks a lot larger than shown here - maybe 1 1/2 inches long. They will shrink by about a third while cooking. Larger pieces means long strands when the meat is fall apart tender which is my desired texture and those strands can be used for tacos if desired (though I must admit I almost never see chile verde tacos on menus). Larger pieces will mean a longer cooking time though - for me usually 2 to 3 hours
3. Use a lot of garlic. I describe chile verde as "a garlic stew that has pork in it."
4. I use 2 Anaheim chiles as well as poblanos and jalapeños. Adds a nice balance
5. I don't bother salting and oiling the vegetables in the pan before putting them under the broiler. Just put them directly in. And put foil on the cookie sheets for easier cleanup
I also put all of the vegetables into the broiler. I don't reserve some of the onion and garlic to saute with the meat later as I want a smooth broth in the final product
6. I have never used lime juice for brightness. Instead, I use a bunch of cilantro. Makes the brightness of the tomatillos shine more. Just add it to the blender with the charred vegetables
7. Broil your tomatillos until they are quite charred. It keeps the sourness down.
8. I use Mexican oregano and bay leaves as well.
9. I don't use boxed bone broth. My family and every Mexican one I know uses Knorr chicken powder and water.
10. Under-salt the broth. It will reduce during cooking. Add some Knorr and some salt so that you can taste it, but don't aim for final salt level. If you salted the meat chunks before, it won't matter that you are undersalting the broth now as the meat will be properly salted anyway.
11. I have never seen anyone reserve some of the raw salsa and added it back to the pot at the end of cooking. The magic of this dish is the long-simmered salsa combining with the pork juices. Reserving raw salsa defeats that purpose in my mind.
12. For me, the broth is the best part of the dish. My final product has a lot more liquid in the pot at the end of the cook. I can see why a drier final product would be desired for this taco application but do yourself a favor and make a brothy version and serve it on a place with rice, beans, crema, and tortillas. Dip the tortillas into the broth as you eat and you'll see why
That all said, this is a great cooking channel and you do excellent work. I have learned a lot from you over the years. I hope these tips help
For people who need therapy, DO NOT USE BETTERHELP! Use real therapists and not a company who sells your data as well as other shady practices.
Protip on salting fried stuff: run the salt through your mortar and pestle and make it a powder, sticks SO much better than the full size grains.
Or you could just buy fine sea salt at Trader Joe’s for $1.99
@ rather just buy diamond crystal and make what I need
I think it comes down to preference, I love a powdered salt for homemade chips or fries but not to season meat. It’s far too easy to overseason.
Taco Stew, we call this a guisado. We also call this a taco de guisado.
hahahahhaha that side eye @2:01 as the pepper juice goes all over the counter, i love it!
Growing tomatillas is fun! 2 plants yielded a bounty worthy of vacuum packing to freeze and preserve. Won't be planting them again this year.
Lmao. Did I just see you whip a little onion paper off your board behind you. You are the HERO to every married guy! Have been a huge fan for years!
Your content is just the greatest. The confidence. You're a great teacher and this dish just really stands out. I need to try this recipe!
Tacos in Mexico often are filled with stews, it's just not generally known
I think people who grew up or live in a predominantly Mexican community. Like birria, everyone knows that’s a stew but is consumed as a taco. And it’s even popular in majority white neighborhoods now. I think people just don’t think a lot lmao.
The seeds of a pepper do not actually make it hot; the hottest part of a pepper is the white pithy membrane (called the placenta) that the seeds are attached to.
I learned that from QI!
@@40russia the seeds are spicy too because they are in close proximity to the pith…
We call it "guisado." This is just one type of guisado. Awesome video 👍
That’s Saturday dinner sorted! Thank you - looks delicious.
"That's a great blender" he says immediately after I notice what a nice blender that is 😂
Tacos are 100% comfort food
Link to recipe isn't working. Says post not found.
Buffalo hot sauce on chili verde? No way… no hot sauce needed
Depends on the Chile verde imo hahaha but definitely not buffalo. Use a spicier verde salsa or just some pickled habanero
The king on youtube
Carne de puerco en salsa verde, I make it with pork ribs. One of my favorites 😃
Poblano pepper seeds do not belong in the mix.
Roll your limes with good pressure on the cutting board before you cut them to get more juice
i'm in awe at the size of that onion. holy damn!
I, as a Texan, approve this video!
Agree it’s a great looking blender! What kind is it?
I feel like sliced white onions as a garnish would hit hard here too
0:0 looking like the grinch with all that green stuff around
If you want the best syrup to make capirotada (a Mexican dessert) those husks are real helpful.
LOOKS SO YUMMY
Making that soon.
Wifey will love this, she a verde freak, TY!
Link to recipe is broken 😢
Why do i watch at 22:45 at night.
Now i am hungry. And ready to make this tomorrow. Would this work with a crock pot)
Amazing.
This is like the first chili I ever tasted. A little bit of work and coordination, but well worth it.
imo, chili Colorado is a little better with beef than this but I've made this in a little different way and it's an 8. maybe a 9 with fresh buttered flour tortillas. I also add a couple table spoons of New Mexico Hatch Green chili powder as well. Gives it more of a rich earthy flavor.
@@6spdkeg That's true for me also. That first chili I had was with bite size pieces of steak.
Looks great. I would blend a good handful of cilantro into the salsa. BTW, the link to your recipe doesn't work. And it doesn't come up with a search of your web site either...
Echoing other folks: recipe link is broken.
Gr8 twist on a taco brother -Str8
Omg this thing look amazing 😮🎉❤
Looks amazing. I think your link to the recipe is broken.
I prefer chicken in my chili verde, bone in thighs usually. And a bit spicier, but that looked really good.
No not Better Help
GD! That’s a big ass yellow ONION!
It's chile verde, not chili. You got it right in the video.
The link to the recipe isn't working
This video title upsets me.
Guisados tacos are fire tho
Agreed. Slow news day. But he’s very cool.
Misinformation 😂
Just remember a hotdog is a sandwich and you won’t feel so bad
Upset by a video title? And you actually admit that publicly? Wow
Can you sub Better than Bullion for the bullion powder, and at what ratio?
Of course! Just read the directions on the product. It tells you how much sodium per tsp each product offers. By compare and contrast you can easily determine the ratio! They’re usually very close so I just do a 1:1.
You shut your mouth, sir tacos aren’t that comforting that is blasphemy, especially in Texas. I like a good soup or stew now and then but tacos hug my soul every time you take that back, sir.
Arkansas here and I feel the same way! I’ve always grown up and lived in thriving Mexican communities so tacos will ALWAYS be a comfort food for me. Especially tacos de cabeza or de tripas! Now I’m hungry.
Taco Stew...
That's my limit.
says it's not available????
Come on man everything but the Better Help sponsoring
I love you bro
can't find the recipe????
He’s out of line but he’s right
Ooooooh, dude!!
Goat!
Miller high life?
You do know better help is a scam ?
Wrong title for a great Hispanic plate…Chile verde can be served as dinner plate traditionally served along with rice and refried beans. Also you can make tacos from chile verde…a little research goes a long way
Even when it’s served platillo style with rice and beans there are ALWAYS tortillas for those who wish to make tacos. Tacos and stews in the Mexican culture are practically the same thing to me? Is that incorrect?
Also, you have a nice name hahaha, Alex here too!
Switch the pork with beef and throw in spring onions instead of onions and finally add some cripsy bacon at the end , and you essentially made "carne en su jugo" the juice being salsa Verde
I just made that last weekend! So damn good!
The name it's not Chili Verde, at least not in México. The name of that stew is: Salsa Verde. I know it's the same name of the souce, but it's what it's
Sí. Eso si que es. 🙂
its too misleading tho
@@mikikulesza I know, it's confuse, but that the way it is.
Yumm!!
Why are you still sponsored by betterhelp? Come on man
He may have a contract with them
Why do you want to know?
👨🏿💻solid👍🏿
I wish I liked tomatillos. Usually I find them overpowering and too tart.
I used to feel the same way!! Then I saw a video where the lady was like “you MUST cook your tomatillos well, no matter if you’re boiling or roasting.” And after really going for its they’re sooooo good and much more mild? Also, don’t add lime in a tomatillo recipe. A lot call for it and I can’t understand why. Just have some fresh lime slices as garnish for those who like the extra zing
@ I don’t mind the green salsas with tomatillos and avocado. The creaminess helps. Thanks for the tips
Needs pinto beans!
It took a while but my ADHD self finally finished the video, well pretty much. Why is the chili verde not… verde? It’s supposed to be green. NO BUFFALO SAUCE TF. Also… you just made and ate tacos. You made tacos chile verdes.
Better help ad, last straw for me. Peace.
Noooo
I’m sorry… lol. Did this man just say tacos aren’t comforting? Eeeek.
Not sure what salt he is using but man.....that looks like a lot of salt. Otherwise delicious
Im sure it taste great but don’t call it a taco! 🤦🏻♂️
Who wears a Beanie inside their own house/ apartment? Settle down on the drama bro.
I do