Green Chile Pork Burrito

[@ivse9696]

I have a lot of respect for Chef Tom and the whole team for this great work every week 👍👍👍

[@wilderfletcher5622]

instablaster

[@TMac0925]

A Chef Tom recipe never disappoints but this one...quite possibly one of the best looking ones yet! Thank you

[@hugohernandez6481]

My friend. Those are some big ass ENCHILADAS. But still looks good.

[@josephrose9226]

Chef Tom doesn’t worry about “portion control.” Well-done, Brother!

[@dsilva2635]

Your recipes are spot on, and your techniques are super easy to follow, thanks for all your great videos!!

[@michaelhernandez2584]

Wow you my sir are an inspiration thank you for all your hard work

[@samuelrspade]

On fire Chef Tom! As always!

[@CULINARESS]

Some authentic Mexican rice and charro beans would set that off! The way you build flavors is amazing💥Great job Chef Tom!

[@allthingsbbq]

Request has been submitted! Thank you for the great compliment and thanks for watching!

[@iandixon610]

Now, the final product, that my friend is a thing of beauty👍

[@AkeGust]

I didn't know I was hungry, until I watched this. Looks very tasty!

[@FOGOcharcoal]

Great stuff Chef. Looks incredible!

[@da-hamgoodbbq535]

I’ve got to try this in my Pit barrel Cooker! Great recipe

[@ryguyw1]

I love chili verde burritos and your take on it is absolutely 🔥 I am legitimately upset I can’t try one of those right now. Well done Sir.

[@dgax65]

That just looks fantastic. And I thought I went to great lengths to build flavor for my chile verde. Chef Tom is taking it to another level.

[@allthingsbbq]

Thanks for watching!

[@emilcaruso3088]

okay....watched most of your videos, this is one of the best.

[@pilotlang1]

Chef Tom I love your recipes!!!!!! Could you please do a 1/4 pig on a Yoder YS640? Thanks so much!

[@tinagutierrez1226]

I would add Mexican oregano, bay leaves, and cumin to the braise. Also, I blend half of the chilies and dice the other half for texture. Either way, that looks delicious. I grew up in Colorado and green chili and smothered burritos were a staple. I'm so hungry now!

[@HerbRasta]

That's just... over the top amazing Great looking dish chef!

[@allthingsbbq]

Thanks for watching!

[@dantebueno539]

Oh my this looks phenomenal!!!

[@ttvtravidoo]

Thank you for doing this. This has been one of my favorite dishes from my local taco shop. Now I can try to recreate it at home.

[@MatthewEngelson]

so good, so much work, please deliver.

[@mikeharry2509]

Mail order please.

[@JVitoux89]

Holy cow that those look absolutely delicious. Can’t wait to give this one a go!

[@44signman]

every time i watch a video, i add something to the list of stuff i need to make.

[@gregoryhoward1523]

Made this yesterday. It was so good!

[@russelltobin484]

Hey Tom you did it again. Mouthwatering goodness. Would you happen to have a quick DIY vegetable spray for getting the wax off apples and other store-bought produce?

[@noareastaynorthcrew4686]

That’s a beautiful vegetable stock.

[@ChrisJones-wt6nq]

I made this and it is AWESOME! Thanks Chef Tom!! :)

[@allthingsbbq]

That's great! Thanks for watching!

[@realcooking1833]

Hi chef, I only found you in the last week. My boys and I have been binge watching, great channel 👍

[@jdubeau007]

I'm inspired to make this.

[@kaisersozay8978]

this vid just went to the top of my favorites list : )

[@michaelaudy6415]

Another winner!

[@georgiasw7512]

Good grief that looks DELICIOUS. Amazing.

[@mauricewilliams2805]

What kind of knifes do you use...I see in every video the ease in which you cut through things...I need that!

[@allthingsbbq]

Usually any Wusthof or Shun knife! www.atbbq.com/accessories/cutlery/knives/boning-knives/shun-classic-6-inch-boning-fillet-knife.html, www.atbbq.com/accessories/cutlery/knives/chef-s-knives/shun-kanso-8-chef-s-knife.html, www.atbbq.com/accessories/cutlery/knives/chef-s-knives/wusthof-classic-8-inch-chefs-knife.html

[@HeavyMetalMike]

Can't say I'm mad about that. Looks great.

[@grillfen]

Nice work, as always 👌😊

[@greavous93]

Im going to do this next time I go to the deer camp. Roughing it smoothly includes eating well too!

[@olpat88]

Great recipe! Try NM Hatch Green Chiles next time to take it to the next level.

[@Naemamnam]

It’s always felt, but it’s really delicious, and you have a desire to eat together 🤤🤤

[@bob75819]

Dang that looks good!!

[@tzichterman]

Chef Tom, love the videos! Have you ever made a video on bbq fuel? Charcoal, wood types, chips vs chunks, using watered down wood etc? Interested in what you use?

[@mike7568]

Never soak your wood; it leaves an acrid/bitter taste on the food. Always look for thin blue smoke.

[@JohnMyers1970]

Chef Tom at 19:00: “Take a look at that...” Trust me, I was already doing that. Wow, that looks delicious!

[@Mrbigtuna]

19.08 "ooh man"

[@danielmargolis3210]

They look good!

[@rirkc]

It's funny; I could watch this channel right after eating a 6-course meal and feeling stuffed. But I'd still want to eat whatever Chef Tom is making.

[@Gabyrizk1978]

What is the alternative to a tomatillos?

[@rickbrown3556]

Hi Chef Tom, I took consumer classes at the Oregon Culinary Institute in Portland, also lived in Lenexa, KS. I'm curious how you clean your cast iron cook ware after using it in the smoker. I would use cast iron in the smoker more often if it wasn't such a pain to clean. Thanks

[@allthingsbbq]

Rick, great question. We typically follow the steps in this video that we did on cleaning the cast iron griddle: kzbin.info/www/bejne/bqSVfX6KhNZjaZo

[@locbigt5708]

Magic!

[@thefrozenphotog6780]

GLORIOUS!

[@pinkpixie73]

Oh myyyyy YUMMMM!!

[@freddyvelasquez4168]

You had me at Modelo Negra.

[@eddieb35]

Wow now that's uwhat I like!

[@JoeSmith-gj8bn]

Soak the tomatillos in water, washes them at the same time the husks will pop right off. Save time

[@918runr5]

Damn...that looks good

[@JimDorn]

Damn, now I’m hungry again

[@MARBSTUDIO]

can salsa verde be frozen for some later uses? can chilli ?

[@530eman]

Dude...!!! Take my money...💥💥💥

[@williamandaudreymenjivar85]

Yummy 😋

[@sirryan6957]

Enchirito!!!!

[@Calicaveman]

Wow 👍🏾🙏🏾

[@conorbmcgovern]

BBQ wizard

[@ptcclatlptcclatl1683]

Do you deliver?

[@son-of-costanza]

Where in Wichita do you get your meat?

[@mikeharry2509]

Gimme a fork and a couple cold beers and don’t bother me. 😆

[@jernigan007]

holy smokes ! i think i can do this :)

[@woopigsooie93]

That looks so good, it should be illegal.

[@mr.5412]

I guarantee he went back to bed after finishing that 😆

[@78LedHead]

Hey team, we cram packed that grill with too much lump. It's not going to promote proper air flow, team. (I forget his name, but he'd say that). Chef Tom is the greatest. Truly underrated chef.

[@seangutermuth7515]

man this looks FLAME

[@guillaumelian9138]

😍😍😍

[@YummyFoodLahore]

❤😝🤪👍👍

[@Ivan-bj3rv]

Bro that’s a green enchorito 🤯

[@jesseeades1434]

Just an FYI make sure your tomatillos are cooked through. They are poisonous if you don't get them fully cooked.

[@sfdanceron1]

I would throw that over some rice.

[@kdstoffel7574]

Illustrating why I don’t like the Kamado style cooker; everything has to be done from the top - move the grate, add the charcoal, etc.

[@Choomblaster]

Super modified carne guisada.

[@kurtredbull9061]

I need an some order numba 69

[@Brad-bb7ey]

Lol, those burritos got turned into enchiladas.

[@turdferguson5847]

Damn that's pure porn.

[@looking511]

It’s was all good till the eggs

[@matt2887]

Those aren’t burritos. Those are massive enchiladas. Haha.. jk

[@justingunderson5036]

Jealous devil lump. Why not kamado Joe big block???

[@berlinliliemillerladiesch8038]

I recommend that Every white guys he can do his own style of cooking Grilled onions is not my favorite though Bud yes find out your own style of cooking Ps I live the seeds an the peppers 🌶 I hate it when people take them out

[@berlinliliemillerladiesch8038]

Dude You don't use green Chile's for salsa! Use jalapenos