The ULTIMATE Green Chili (Chili Verde!)
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This chili verde recipe is made with tender pork shoulder cooked low and slow in a rich verde sauce of roasted tomatillos, …
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Tried this and it was great!
This looks fantastic😋
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
Looks great
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!
Really like poblanos. Never have ate or cooked with tomatillos. I will now…… Pork, the other white meat (Refering to chicken) is cheaper than Beef…. The pork can be cut up pork steaks…. which is a pork Butt sliced…
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!
I'm on it ! Staters Brothers has Pork Butt 99 cents…Chili Verde Madness
Thanks. 😁
Can I get those big chillies in london?
Oh boy Mike this is so good my wife has asked me to make it again ! I also made the jalapeno sauce and my wife loves that as well !
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.
Is there a reason you don't normally use the seeds?
is there something you could substitute for the tomatillos if you can't find them? here in the midwest, none of the markets have them now
i made this with chuck roast it was yummy
Thank you to teach those recipes, you are the best. So can i use scotch bonnet and bird eyes to make Chili verde salsa?
Chili and tacos are my two favorite foods and you have just given me a new dish to try! Thank you!
Thanks Mike for another awesome recipe.
Where has this been all my
Life!!!?
I need this NOW!
Great video btw very easy to understand
Looks amazing. Thank you
great video.
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 😍
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 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've been using Kenji's recipe, but will give yours a try.
Yo seriously, maybe aside from the chili Colorado recipe, this is the best thing I've ever seen. Gotta cook this immediately
Ok, I'm drooling.
Never tried it but I know I’d love it. Not sure the ingredients are that readily available across the pond.
Thanks for the recipe !! Looks amazing !!