Chili Verde Recipe - Easy Pork & Tomatillo Stew - How to Make Green Chili
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- เผยแพร่เมื่อ 3 ส.ค. 2024
- Learn how to make a Chili Verde Recipe! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Pork & Tomatillo Stew recipe!
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Check out the recipe: www.allrecipes.com/Recipe/245359/Pork-Chili-Verde-Green-Pork-Chili/
Can this be frozen afterwards as well ? I am thinking but wanted to ask ? Thanks, this looks great
Wait you have a cook book 😳😁
If you want to preserve some of the pretty green color, you can blend the cilantro separately with some stock and add it at the end right before serving. The flavor of the cilantro also comes through better this way imo.
Yes. Herbs are best added at the end.
Great idea. This also makes it possible to make one half of the recipe without cilantro for those weirdos who hate it, then make the rest the right way 😝
Thank you for the great suggestion!
@@TentinQuarantino_ Hey! I can't help my tastebuds.....that want to throw up from it.
Hmmm, char-roasting tomatillos first. That's kind of brilliant.
+Food Wishes i make a roasted tomatillo salsa with almost the exact ingredients (minus the pork/potatoes/fresh cilantro etc) adding some lime n apple cider vinegar and call it a "late season salsa" (spin of salsa verde) but basically the same with the oregano (i use fresh leaves n roast the peeled stems with onion garlic n tomatillo), cumin, and haven't yet but gonna def try the cilantro seeds (forgetting what they're called now haha) in it next time cus this time of year the fresh stuff has went to seed. You should try it if you like this it looks very similar in taste aside from the meat n taters :)
+Ryan Saunders Ah ha lime, that's what's missing, some acid.
+Food Wishes omg chef i love your recipe it is pretty accurate on how we Mexicans cook and tastes amazing everyone should try this, but i guess tomatillo is not that easy to get in your local stores.
+Food Wishes Also try adding NM green chile in one of your recipes. This one seems most like begging for the green chile pepper addition. Yes, the pepper, not a dish.
Here is a link to what they look like fresh
farmingtonnm.org/uploads/images/events/Green_chile.jpg
And after roasting
mjskitchen.com/wp-content/uploads/2013/08/GreenChilePeeled_Web.jpg
www.santafeolefoodco.com/mediac/400_0/media/1a3a23468f04ef8bffff843dffffe905.jpg
+Ryan Saunders, thanks for inviting me to dinner, what's your address, lol! Yummmm....,
I saw your video this morning, I ran to the store to buy everything to make this and WOW, it is AWESOME! The flavor from the tomatillos, garlic and spice blend is out of this world! I followed the recipe exact except that I added a full can of Hatch green chilis which was just icing on a perfect chocoloate cake. I will absolutely make this again and again, maybe changing out the protein for chicken thigh to make it more affordable. Don't shy away from this recipe, make it today and your family will think you went to culinary school! I also plan to take the advice of others and roast the pablano, tomatillos and garlic for even deeper flavor. Will keep you posted.
Just saved my day, I had all this pork and didn't know what to do with it, so as usual I searched your website and came across this. I am Mexican and have had chile verde so many times before and never knew this has chile poblano in it. I had never made it before so I figured now is my chance. I knew it was gonna be easy since your recipes always are, and let me tell you this is amazing, even better then all the others I've had (don't tell my mom I said that). Thank you for sharing this one estaba delicioso.
Im tellin yo mamma, ha ha.
I'm Mexican and whenever my mom makes this I literally go crazy over those potatoes as well. She also adds pork rinds sometimes, so freaking good!
Pork rinds sound like a great idea.
In eating a chicharron Verde burrito rn lol
"... Unless you're afraid of flavor..." Love you chef John!
I’ve got to stop watching these videos late at night when I’m hungry.
Being from the southwest this recipe was greatly received by my family. 10/10 and the leftover stewed pork and sauce makes amazing enchiladas
Amazing recipe. If you do have the time, I'd spend the extra 15 minutes roasting or broiling all your peppers before blending them. In my opinion, roasting/broiling the peppers always takes it to the next level.
Yo I hope you weren't joking about the memoir/cookbook/self help book, cause I would 100% read that
+mandymckk I think it would be more like memoir/cookbook/self-help book/biggest collection of Dad jokes ever, and that would LEGIT be amazing. I would actually really, really like that.
+mandymckk
Seriously, John needs to write that... And then release an audiobook version with extra rimshot and wine bar piano.
+Erectoralporicy YES!!
mandymckk I'd want your #
Q
I blister the tomatillos and poblano peppers, sometimes onions too in the broiler. Then just blend it all with cilantro and half an avocado. It's to die for :D
+idontlikegoats blister! yeah! they are just roasting green chiles in New Mexico and there's this intoxicating smell in the air.
+idontlikegoats I agree. You should look into wood fired roasting, I use wood to grill or smoke meat many weekends during the warm months usually producing enough for a week. Once the fire has died down I will put on peppers, tomatoes, onions, whatever we got from the garden or farmers market and smoke-roast. If I don't use them in a couple of days, chop them up and freeze them to add mucho flavor to dishes when I don't have time to do it organically! It's good if you do it in the broiler, it's heaven if you do it on a wood fire!
blister, as in roast until they burst, i take the blackened skin off, since it's done the job. Plus I'm not eating 10kg of blistered tomatillos a day. Relax.
Rick R agreed. a proper blende of wood chips and you're in heaven for pretty much anything
I use a propane torch on the grill, super fast, no waiting on a grill or oven to heat, no cleanup, and I personally like how this way the peppers are still a little crunchy. I feel like using the broiler or grill they get cooked too far and then you lose them in whatever recipe you're making
This is one of the most delicious Mexican recipes I have ever prepared..used the leftovers and made tamales. On my menus until I die,....yummy
Every part of this process smells so damn good, by the time it's done it's a flavor revelation.
"Then we'll finish off with a couple cups of chicken broth. Of course you can use water if you're afraid of this being too flavorful." I LOL'd
I made my own slow-cooker variant of this recipe and my Mexican sister-in-law loved it! It's probably my fav thing to get at my local taqeuria besides a torta de lengua.
I just made this and it was absolutely amazing. Your recipes never disappoint. Thank you Chef John.
I'm not trying to sound like a brown noser or anything, a lot of your videos are my favorites and I didn't even notice you were the same person till a month ago. You're so caring about what you make but also down to earth and not all fancy.
That looks like hangover heaven
This has been my favorite dish my entire life. If it's on the menu, I won't order anything else. My mom is from chihuahua and I grew up with her amazing/authentic Mexican foods. I only recently started cooking in earnest, and I come to you before I look anywhere else. Today I am preparing your chile verde (sans potatoes) AND your carnitas for tomorrow's dinner guests. They're going to love it. Thank you brother!
Such an amazing comfort food that I can never get quite right. This did the trick. Thanks for another amazing cooking experience!!
This is the way I've always made it, with one exception... during the addition of potatoes instead of adding additional chicken broth/stock I add one bottle of Modelo Negra.
Made this a few weeks ago and it was absolutely amazing. My wife and kid loved it.
I decided to substitute the pork for some leftover turkey from Thanksgiving tonight. And while not *as* good as the pork version, it was still a hit.
Chef John, I can't thank you enough for being here on TH-cam. I can honestly say that every recipe of yours that I made has either been very good or amazing. Never anything that was even close to mediocre. Thank you so much!
I love watching cooking videos and chef John's are absolutely the best I have cooked many of your recipes love em thank you its how I start my day
love the recipe my mom use almost the same ingredients but roast the tomatillos and chiles and the meat is pork ribs cut in small pieces. soooo good. thank you for the recipe Chef!!!
I made this a while back. It's delicious. Stir & scrape the bottom often because the verde tends to stick and burn.
This looks lovely and is very close to my own recipe. Hubby and boys love it, so I make it often.
Other than char-roasting ALL the veggies (tomatillos, garlic, chiles, onion), I suggest making the salsa several days in advance and letting it relax and develop it's flavors in the refrigerator.
I tend to make large batches and keep some in the fridge - it will last up to 3 months - and put some in the freezer. :-)
How do you char broil your vegetables?
I meant char roasting
I do mine on a gas BBQ grill, but you can spread them on a sheet pan lined with foil and char-broil them in the oven, on high, turning them with tongs until they get a nice char on the outsides and the veggies are cooked. Some people do them with tongs over a gas burner on the stove if you have gas. Hope that helps. 🙂
We tried this last weekend and it was very good! Citrus, spice, tender pork and the potatoes were my favorite part as well. Thank you very much for sharing.
I did not think of doing a stew with tomatillos, looks great! I just so happen to be cooking a pork butt right now, lol. I grew tomatillos for the first time this year. Tomatillos and peppers are wonderful in sauces. I grill them off good, char them, and it is like magic!
Oh yes, the potatoes? I made a Thai Massamon Curry this week ( I assume that is one of the curries to which you are referring). YUM!
Made this tonight. I used pork loin. I am low carbing it, so i decided to forgo the potatoes, and I served it over a scant amount of brown rice. It really turned out well. Thanks for the recipe.
I substitute the potatoes for some Chayote squash which is potato-esc and I also add little yellow squash. You wont miss the potatoes trust me!
And yes, canned tomatillos will work!
+Food Wishes What about sweet potatoes instead of white?
+bksmith82 the flavor profile would be very different and unflattering with sweet potatoes. i dont suggest it.
it is so hard to find good quality tomatillos around here, Phoenix AZ. I use canned more often than not, no one has ever said "this tastes canned".
Pablo Mendoza He was asking about replacing potatoes not canned or not canned tomatillos so I don't get your point,
+Sweet Havoc The reply was a comment to Chef John's "And yes, canned tomatillos will work!" I wasn't talking about the question +bksmith82 posed about sweet potatoes.. but I agree with you, the flavor would be off-putting.
Chef John, I made this last night for the family. They loved it even though a few things didn't go quite right. Mistakes and all it was delicious! Thank you
I finally had a chance to make this. It was so good that ate so much that I can barely move. Thanks, John!
Mexican Oregano preferred. Yes, it is different.
Wish it looked as appetizing as it should, loved the video and detailed info, will definitely make this in winter, I think it's one of the best comfort foods , I add tomatillos to my mixed veggies in brine , so good
I made this for dinner about a month ago. Absolutely DELICIOUS, though mine was a little more acidic than I expected (probably because I didn't seed my jalapenos, but I love spicy food so why would I..)
Regardless, it's permanently on my household menu.
This guy has so many vocal memes, but for some reason, they all harmoniously work with each other. It's identifiable, and that's a rare talent with your voice. It works with his specialty.
Another winner from Chef John. I’m glad I took the time to make the pickled onions. Perfect dish for a winter’s night.
I’m making this right now! Thank you! My first time cooking with tomatillos 😄
Thank you Chef John! Now I know what to do with the tomatillos from the garden. This dish is delicious and different from the regular tomato based stews.
Thanks Chef John! One of my favorites.
PSA easy shortcuts for lazy folks such as myself or those that can't find Tomatillos.
1) Use a 16 ounce glass jar of Herdedez brand Salsa Verde to save some time or an option if you don't have tomatillos in your area.
2) Dice up fresh onion and Serrano or Jalapeno peppers to saute with the meat as chef John did along with the herbs.
3) Boneless "country style pork ribs" are usually pork shoulder cut into strips. Super easy to cube and great for any kind of pork stew.
Proceed with the recipe.
Just got done making this, and the family loved it! Thanks Chef John. :D
I have to say this chili verde was amazing. Yes I had to make adjustments for my diet as we use cauliflower instead of potatoes. None the less this was amazing!. The one thing I do recommend is roasting your peppers. Like Chef John says it doesn't matter what kind you use, but roasting the peppers adds a wonderful wow to the flavors of this stew. Thank you for posting vid. =)
Made this a couple of nights ago. Came out fantastic. Even better a couple of days later reheated. Thanks, Chef John!
Yum, that would make some killer burritos too! Thanks for sharing.
It's the soapiness that makes cilantro and pickled ginger so delicious! That 10% should feel blessed. It's a unique taste.
Chef John, you are the comedian in the food wishes kitchen!
LOVE your videos...informative and funny. You ROCK!
This is one of my favorite recipes and since I made it the first time, my honey asks Chili Verde every few weeks now. Oh and I add a touch of fresh squeezed orange juice in mine after the pork browning stage.
Love this with sweet 🌽 corn cakes.
Yum!
Making this tomorrow.
Thank you.😊
As a guy that spent 4 yrs in NM, I like the recipe. As a purist, green chili stew is amazing and less fussy. Chilis in NM is the food highlight. The season, the crop and the purchasing and roasting of amazing chili. It just doesn’t get better.
Thanks Chef John. Going to try this with some Hatch NM roasted chiles I got last week. Our family really has enjoyed your creations over the years.
I live in northern Ontario. My husband grew tomatillos this summer but I had no clue what to do with them. So i saw this recipe. Wow! We loved it! I want to make it again but we’ll have to wait till next summer.
Bravo delicioso muchas gracias señor thank you for your video my family love it whit some rice And corn tortillas and some jaritos perfect for Sunday thank you 🍮
I had this in a Mexican restaurant, in Utah. I'm from England, and was on a bike trip over there. It was amazing!. Anyway i followed your recipe, and it turned out just as good. Thanks!
This is probably the most popular recipe at home I've ever tried. People go nuts over it! Thanks!
That is a great and spot on recipe. I would like to share than whenever I make a dish that is so acidic I add a bit of agave nectar in this particular dish, not for sweetness because you don't want to taste it really but to round it out, just to slightly mute the acid. But as always, good stuff.
Good idea; mine was also very acidic. Made this today and am eating it now; I though about agave or coconut sugar but didn't. I am going to add a bit of agave to leftovers. Thanks for the tip.
I make this all the time. I used very small red papa's it is so good. my recipe is the same as yours I never use salt though, I use knorr to season it. by the way I do live in central Mexico. thank you for this recipe so I can send it to friends in USA
I am making this tonight !!!!
Looks great and the voice over on this video was hilarious !
Chef John, you always know how to make my wishes come true.
Thank you for the recipe!! Just made it and it was delicious.. 😊 definitely a keeper...
Really love your cooking style, it's so low key. I'm always waiting for new recipes because they really say "home" to me. Only recently subscribed but thank you so much for years of cooking!
Oh the FLAVOR!!!!!! Thank You!
You are the Vinnie Testaverde of your.... no wait that doesn't work.
I make the same, but sometimes I use edemame beans, fava beans, or peas instead of potatoes, but potatoes are definitely great. White rice on the side and some fresh rolled tortillas make it heavenly!
I love you, Chef John. I really do.
I just said that in my head.
Thank you for sharing this recipe I made this for dinner tonight and it was a hit. This the first time I used tomatillos I can't quiet describe the flavor but it is a good one ♥♥♥♥♥
It looks sooo delicious!
oh man, the verdict on the verde is looking amazing and I seriously need to make this!
Glad to see you knocked this recipe out. And almost exactly the way I do it. Good Job!
This is a great version for new cooks. It's also great for everyone else.
I use lime juice and salt for my red onion.
making this tomorrow! so tasty. Made it 3 times already! I'm hooked on this and that Peposo!
That looks awesome chef John, I actually have all this ingredients in my fridge, I will try this recipe tomorrow night for dinner, Thanks for such a great idea!
That's actually exactly how I make my salsa verde. Can't wait to make this with it
Thank you! Your commentary cracks me up and this recipe was amazing!!!!
We grew tomatillos for the first time this year. This recipe will be the maiden voyage 🙂
I made this today even tho it's 89 degrees in nipomo. My daughter is vegan so I made half the recipe using pork for me and Jack fruit for hers. Hope she likes it. Making Mexican rice and homemade frijoles. Thanks for the recipe chef John.🦩
I used this a while ago as a guide but instead charred the peppers and tomatillos and used chicken instead. It was a big hit, thanks Chef John.
Made this today without the potatoes. Came out perfect 👌 served over white rice, delish.😋
salsa de tomatillo con bistec de res y papa :) el platillo que mejor le queda a mi abuelita :))
Made it tonight ... it's simmering... only time will tell.
You’re cracking me up man lol. Appreciate your sense of humor.
This was awesome sir, your very pleasant to listen too, thank you
This recipe was absolutely delicious. Thanks
There's a little Mexican food restaurant in Arizona that makes Chili Verde Chimichangas. I usually get it wet style with their red sauce ( a mild enchilada sauce, NOT the dark, really spicy mole type) topped with shredded cheese, guac, sour cream, and pico de gallo. Freakin' AWESOME!!!! My mouth is watering just thinking about it.
Nice job Chef John ...solo te falta tortillas due maiz calentitas y un agua fresca ...comida corrida instante.
Been a fan for years... keep on cooking...Saludos from Mexico
Made it tonight; was extremely good. Thanks John
This looks so good John!!! Thanks for the recipe!
chef john, your videos are a joy to watch. in my opinion you are a comedian who happens to cook beautifully. i especially enjoyed your chocolate chip banana bread recipe (my family and friends did too). your video posts always make me laugh. you invariably lead in with the preface, 'Of course you are the.....' and i just laugh heartily. thank you for your unique and enjoyable culinary style.
Looks so delicious!
Are you stalking me?
+Donal Skehan Mr. Skehan, do you have tomatillo in Ireland?
Damian Rhea
If you're Irish, just add more potatoes and a pint of Guinness.
The Irish genius is in da Guinness.
My god, that looks so good and pretty easy to make.
I started watching this video, then went back to finish watching it about 20 minutes later and couldn't find it anywhere - I actually thought I was going insane lol! Glad to hear I'm not and you just re-uploaded :-)
Sorry, but you are still insane, just not because of this video!
your the hefe... orale this dudes cool in my libro
Interesting spin with the potatoes! I usually let the pork shoulder simmer in onion, pork/chicken stock and bay leaves then add to the Tomatillo sauce so it:
1) becomes tender
2) Has a flavour separate from the sauce
Then serve with rice. Definitely doing it with potatoes now!
This one's going in The Family Cookbook. Thank you, Chef John!
I've made a similar chili verde, but I grilled the pork shoulder first to get a good smokey char on it! Great video. Thanks for sharing. :)
Yum my mouth is watering! Very close to how I make mine.one of my favorite foods :)
thank you Chef John this recipe was very delicious
Well presented. I have done it once, but NOW I will use your recipe ! thanks
I learned to make green chili while working in a restaurant for school too. We floured and browned the pork before stewing
Omg that looks so delicious! I'm going to make this soon!! Love your sense of humor :)
I love Your funny comments,keep them coming.I look towards to watching your show everyday.Chef John you GREAT...