Can we all thank Kenji for uploading like multiple cookbooks worth of recipe tutorials all the time? Thanks Kenji.
@MightBeCale4 жыл бұрын
Not to mention the absolute wealth of technique and skills knowledge that viewing a professional do these pov vids contains.
@Vaughanflaherty4 жыл бұрын
@@MightBeCale what he said...
@KS-xs3oc4 жыл бұрын
Ok
@nathanhartanto25444 жыл бұрын
Thanks Kenji
@jl65564 жыл бұрын
I think this is the best cooking channel on KZbin for that reason, so much amazing practical and professional knowledge you don’t get anywhere else
@chasebunger18114 жыл бұрын
My takeaway from this video (aside from the great recipe) is that Kenji trusts the hinges on his oven door way more than I ever could...
@shupengwen84894 жыл бұрын
That was so stressful to watch
@sillybilly47104 жыл бұрын
I kept waiting for it to slide back or something awful
@JKenjiLopezAlt4 жыл бұрын
Oh huh. I never though that would be an issue. I’ve been doing that literally for the last 20 years and have never had an issue with any oven I’ve had!
@chasebunger18114 жыл бұрын
@@JKenjiLopezAlt I learn something every day!
@MartijnCalkhoven4 жыл бұрын
@@JKenjiLopezAlt Last year I let the 'reinforced glass' door of my shitty convection oven fall open. It shattered into thousands of tiny glass cubes.
@maxs294 жыл бұрын
Hey Kenji, you'll probably never read this, but i just wanted to thank you for your Videos. I really like how much you know about even simple ingredients and how relaxing it is to watch your Videos. I'm living alone (in Germany) and your cooking shows really made me thinking more about cooking and the Ingredients i could use to conjure something healthy and great to eat.
@JKenjiLopezAlt4 жыл бұрын
Thanks!
@alec31072 жыл бұрын
I'm also an expat living alone in Germany for the past 3 years and these videos really got me through lockdown and gave me inspiration for cooking and giving me things to do to keep me sane while we were locked down
@claymimbs58694 жыл бұрын
I love the "fun facts" he alluded too, this video style is unique and I appreciate how he is filling the "boring gaps" of just mundane prep work with all sorts of useful food knowledge! I've learned so much just from listening to his explanations of why he is doing something a certain way but yet, I greatly appreciate his comfort and looseness. It's so feel based and fluid, not rigid and confined.
@sanbilge4 жыл бұрын
Indeed, the smart storytelling is getting me to fangirl over his videos; so chill and informative. Nothing better than idle learning hehe
@Gimp22884 жыл бұрын
In El Paso, you'll see this with potato added to the stew. The potato absorbs all the flavor of the sauce and it's magical. Breakfast burritos of chile verde are amazing.
@mellowchefsonny4 жыл бұрын
What a fantastic idea. What kind of potato would you use? And do you add it raw or parboil it?
@Gimp22884 жыл бұрын
@@mellowchefsonny we usually use regular old russet potatoes, but I've tried it with white potatoes and it was pretty much the same. Throw them in at the same time as the stock. The more they cook though the more the break down in the sauce turning it almost gravy like. I cut mine into 1 in. cubes.
@mellowchefsonny4 жыл бұрын
@@Gimp2288 very nice. Thanks for the additional info!
@leannsmarie4 жыл бұрын
I'm glad you mentioned adding potatoes. I grew up in Alamogordo NM and potatoes were almost required in our green chilé stew.
@Gimp22884 жыл бұрын
@@leannsmarie yeah a lot of El Paso Mexican food shares similarities with New Mexican food.
@Qlorck4 жыл бұрын
the 3 hours transition from the oven, just perfect
@fduisterwinkel4 жыл бұрын
Came here to comment this, I love that the sound cut and video cut are not in the same place. Haven't really seen that before, but it was really smooth
@samw7764 жыл бұрын
8:02 Never seen a better organized tupperware collection in my life
@Wemfs4 жыл бұрын
One of my all-time favorite things to eat. I love pork chile verde so much. Sometimes I add potatoes to mine, but I always squeeze a little lime juice on at the end and eat it with a flour tortilla. So comforting
@GilaMonster97111 ай бұрын
Absolutely the most accurate green chili recipe I have ever seen on KZbin!!!! Almost exactly how I do it!! I just use a lot of green onions instead of white. The dark tops go in the sauce, the white ends are for sauté .
@IDriveAnAudi4 жыл бұрын
I made this recipe tonight exactly as done in this video. Wow! The pork is incredibly delicious! I used 4 large hot Hatch Chile’s and 3 jalapeños. I’ve never cooked tomatillos before or ground cumin seeds. Grinding cumin seeds in my Molcajete smells amazing! Anyway after cooking for 3 hours, the pork is absolutely amazing. The last time I had pork Chile this good was when I was stationed at Sierra Vista AZ 30 years ago.
@belsiebubs75964 жыл бұрын
not gonna lie, your videos are my favourite thing to relax or calm down to.. thanks :)
@conspiracybeats8704 жыл бұрын
Kenji, daily I take care of my 2 and a half year old son and my 6 year old step son and we love watching your videos and trying the recipes. This one looks amazing too.
@stooge814 жыл бұрын
Q: When is a lid not a lid? A: When it's ajar. (I'll be here all week. Try the chili verde and be sure to tip your servers well...)
@tawpgk4 жыл бұрын
I remember my grandpa telling that joke in the 60s, although it was a door years ago. Now that I am a grandpa I will have to use that one on my grandson...😁👍
@MrVovansim4 жыл бұрын
I've been making this recipe for a while, since I first read it, and wife and I love just spooning this over plain white rice. So simple yet so delicious.
@carulli323 жыл бұрын
Kenji is a national treasure. So wholesome and knowledgeable.
@kankitchen4 жыл бұрын
This is one of my wife's favorite dishes of all time. Usually in the form of enchiladas.
@TB-zs5vr4 жыл бұрын
My husband loves chile verde so I made your recipe and we both loved it. I froze half so we can enjoy it again this Fall - if we can wait that long. Thank you for posting these cooking videos, they’re super inspirational.
@downriverproductions4 жыл бұрын
This has become one of my favorite channels, I love all these recipes
@mr_golfpunk4 жыл бұрын
I don't know why it's taken until now to say this after watching all of your videos but thanks for being a top human being, kenji.
@jacklawrence63954 жыл бұрын
The pressure cooker version of this is one of my favorite recipes of yours; I make it at least once every other week.
@joseluismontes83804 жыл бұрын
Gotta love Monday morning uploads. Great start to the week.
@JeffreyMusk4 жыл бұрын
Chile verde is easily my favorite meal to eat. Looks incredible.
@davesafish28 күн бұрын
Every video i watch of his makes my glad i watched it. Always learning from him!! Thanks for all you do sir!
@carolynrodriguez88314 жыл бұрын
Thank you for inviting me / us into your kitchen. I bought your cookbook in December 2019 and am enjoying the recipes, humor and the multiple tips ie. pots and pans, knives, types of tomatoes and tomato paste were extremely helpful. Thank you for your hard work, my other favorite cookbooks are The Joy of Cooking, Jane Brody's Good Food Book and The Thousand Recipe Chinese Cookbook by Gloria Bley Miller.
@danny05074 жыл бұрын
This is one of my favorite dishes! I normally use pork ribs if the price is right but it works well with shoulder too. The leftovers can be used to make the best huevos rancheros 👍🏼
@thezian4 жыл бұрын
I love this recipe, especially the pressure cooker version. So simple and quick
@EMTinVA4 жыл бұрын
Same. I have 5lbs of hatch chilis on order for my next batch. Can't wait to try it that way.
@nekro53424 жыл бұрын
@@EMTinVA never tried it with hatch chilis. just getting poblanos and cubanelles is difficult sadly. half the time I have to sub with green peppers and extra jalapenos and serranos to get any kind of flavour. Strangely I can get tomatillos all year long though.
@IDriveAnAudi4 жыл бұрын
I just got 10lbs of hot Hatch Chile’s delivered from New Mexico and have some tomatillos and the other ingredients being delivered today. This video inspired me to buy a Dutch oven and order the Chile’s. I haven’t eaten real green Chile in 30 years. That will change soon!
@PaulBTheLibrarian4 жыл бұрын
After watching your videos I went out and bought 50 of those clear plastic storage containers with lids. Such a big difference in mise en place and food storage. Thanks!
@anneschmidt5815Ай бұрын
Brand name/price andWhere did you purchase please?
@Aliciente4 жыл бұрын
50 years ago I was in Portsmouth, England staying with a family who made a dessert called gooseberry flip. I remember nothing else about it but the name has always stuck in my mind. FYI
@danecory12365 ай бұрын
Thank you Kenji for making me a better cook. By a million light years. You are by far my biggest influence. *You may want to know on your serious eats version of this it says to peel the peppers under water 🙏
@maydaygarden3 жыл бұрын
THIS! I think I'm in love 🥰 BTW tip for cleaning your spice (coffee) grinder, run some dried eggshells until pulverized. It will be as clean as the day you bought it 😁
@NYlivinginTN2 жыл бұрын
Salt works well, too.
@jon45894 жыл бұрын
Thank you.This is an outstanding recipe. Between the dutch oven and pressure cooker versions I have probably made this over twenty times. I make it for my lunches to take to work.
@thatthinker4 жыл бұрын
the outro with "guys, gals, and nonbinary pals" really made me feel smile. thanks for another great vid
@chimp7114 жыл бұрын
I've used this green sauce recipe for years and make it every couple months. I actually have some of the stuff in a bottle in my fridge right now. Great stuff! Happy to see your channel gaining such a following. For years if I wanted to make something I would just search whatever it was plus "kenji" to see if you had a recipe first. Cheers!
@OSGCourtWatch4 жыл бұрын
Try splitting peppers in half lengthwise and putting skin up under broiler then putting in bowl covered with plastic...WAY easier and better result...
@magdathompson683 жыл бұрын
I tried this recipe. My daughter, who is incredibly picky, loved it so much. Thank you so much for a simple recipe bursting with flavors.
@shotshaper36384 жыл бұрын
Kenji, I made this for my girlfriend and my beloved cleaner. They both adored it! I paired it with Joshua Weissmans flour tortilla, cilantro, and made some rice with the leftover chicken stock I made. Took me the whole day (making chicken stock was brunt of it) but man it was INCREDIBLE. Many thanks!
@shotshaper36384 жыл бұрын
P.s I had lots of crispy bacon left over (used the fat for the tortillas) and I sprinkled little bits over the top of mine. Killer.
@basti48654 жыл бұрын
It‘s such a simple skill for most people, but I enjoy it so much seeing you chop that onion or anything else. Very satisfying!
@MrK-ti5lt4 жыл бұрын
I make this dish maybe every three months and always bring a bowl over for my neighbor. Incredible flavors and it's fun to watch how J. Kenji goes about making it... particularly because I always wondered just how ajar is ajar?? Thanks for your vids man. Keep em coming !
@samjohnson33222 жыл бұрын
Thank you so much for the explanations behind why you do things like putting water in the sliced onions or leaving the lid ajar in the oven.
@tars88504 жыл бұрын
17:09 Getting so good at these transitions!
@katkrisher38654 жыл бұрын
Is there a written recipe for this video? Hatch green chili season will be here before o know it!
@nancymoore8026 Жыл бұрын
Delightful!!! Personality plus. Quick and to the point. Thank you!! You sure do know your way around the kitchen.
@sanbilge4 жыл бұрын
I wish Kenji answered questions in the comments. Maybe he should organize live sessions like Chef John :) In my family's tradition, in Turkey, we always grill veggies before the coals are ready for the meat, in the initial flaming heat (while the coals are still grey but not white). Aubergine, peppers, tomatoes, and courgette, all of them whole. This is to cook them as quickly as possible to prevent the juices from escaping. I would have really liked to know if the veggies dry at all when cooked towards the end. Either way, it is a great way to utilize your coals efficiently. Where I live now, in the Netherlands, barbecue culture is very weak. Everyone barbecues in the summer, but with supermarket-bought torture-burgers and sausage. No real meat, practically no flavors, no spices. Cook 2 sets of supermarket-marinated food and waste all the coal.
@JKenjiLopezAlt4 жыл бұрын
I answer most comments.
@jsstt4 жыл бұрын
I'm from Brazil and we eat a lot of this in here.... made it perfectly! Congrats man! Much love from Brazil🇧🇷♥️
@sullivan1084 жыл бұрын
Shabu: ANYTHING THAT MOVES , Jamón: Ima smell check that first
@0734-g7e4 жыл бұрын
You’re the man Kenji! Really appreciate your videos
@davidweber21434 жыл бұрын
just made this, following the written version of the recipe and it is unreal.. it's going into the regular rotation. Cheers Kenji
@tepes22b4 жыл бұрын
Kenji's videos are like a visual podcast. Plenty of educational material, with a wealth of interesting tidbits to keep things exciting.
@wellredbookreview36644 жыл бұрын
I made your salsa verde recipe recently and absolutely loved it. First time I've ever made my own salsa. I've also been making your half-scrambled eggs a lot recently, best eggs I've ever had. Thanks for all the great recipes and videos!
@xf19614 жыл бұрын
Gotta say Kenji, you got those transitions down now. Really smooth and simple.
@caralinaesqueda2 жыл бұрын
You are very smart. I like your style. Thank you for your support. I am so making this.
@tawpgk4 жыл бұрын
Never cooked with tomatillo before but making that salsa verde has me inspired to get some today and make this recipe. Thanks Kenji!
@freebirdseed4 ай бұрын
I love how you share with your dogs at the end.
@thomasthun2 жыл бұрын
Been experimenting with green chili for years. I’m so proud of me to have almost the same way you do it. Only I use jalapeños that are in vinegar. My brother always says use fresh but that vinegar jalapeños just does something I love. Maybe it’s like a lime after cooking. I dint know.
@XxJu5tiCexX4 жыл бұрын
As a New Mexican who no longer lives in New Mexico, this is one dish that I miss. It looks super delicious!
@Jake-dx1mf4 жыл бұрын
I like to finish with the cilantro. I puree the leaves and mince the stems. Adds great color and a fresh texture. I put the leaves in the blender with a little hot stock as an on the fly blanching. Roasting the onions (skin-on) with the chilis adds more roasty flavor.
@lorenpeterson52554 жыл бұрын
"Doesn't that look GOOD?" "YES" I think, as I wait for you and the dogs to try it so I can go warm up my pad thai leftovers...
@christoff14994 жыл бұрын
pad thai leftovers are great though!
@EveryLittleBitCounts4 жыл бұрын
i learned from my mexican friends that the best way to rest peppers is in a ziploc bag stuffed with paper towels. retains all of the heat and moisture and keeps them warm for the process
@wilberbravo23512 жыл бұрын
When my family makes something like this we usually will cook the pork in water and allow it to completely boil away, so all we get is the rendered pork fat and yummy browning on the meat, then will add the sauce and let it simmer for a few. I like how Kenji adds cotija cheese to basically anything it's very mexican of him
@szabobalas4 жыл бұрын
Just made it with grapes and lime instead of tomatillos, and no mexican peppers, just the green ones from my grandparents' garden. Great! Thx!
@josecruz46314 жыл бұрын
My mom does the same but she adds diced tomatoes and potatoes, and she simmers the pork which is diced and stammered before hand with water either way I love both recipes
@BrettWB4 жыл бұрын
I've been cooking a lot of the dishes you've made over the last 3 months. This one, chef's kiss SOOO good!!!
@Slatibartfuz4 жыл бұрын
In Germany we don´t really have authentic mexican cuisine, so I really appreciate this video. Thanks for the recepie, I will cook it!
@JohnHausser4 жыл бұрын
Yeah I’m Canadian but I live in 🇩🇪 and we definitely need authentic tacos restaurants. It would be a success
@davidd19304 жыл бұрын
I've made this and it's super-delicious. I like to add a can of hominy; I have no idea what that does to it's authenticity factor but it's a fine addition.
@JKenjiLopezAlt4 жыл бұрын
That sounds delicious to me.
@Chucktea234 жыл бұрын
I love better than bouillon! Do yourself a favor and buy it in bulk at Costco. A small container at the store cost 7.50 for the organic stuff, and its only 6 bucks at Costco (4.50 when its on sale!) for a container that is twice the size. Saving ourselves a lot of fridge space and money not buying stock anymore. Always have the beef and the chicken on hand now. Awesome video Kenji! My brother from Colorado approves!
@oliverrandall65084 жыл бұрын
Thanks for all the hard work. Superb videos
@ColinPittendrigh3 жыл бұрын
Green Chili is manna from heaven. To the pork shoulder I sometimes add one smoked ham hock and one or two fresh (not smoked) pork shanks. And some blackstrap mollasses.
@IDriveAnAudi3 жыл бұрын
Making this for the third time tonight! I’m single so this last a few days until I get tired of eating it. Looking forward to cooking this for friends after the pandemic. It’s so delicious!
@peraltarockets4 жыл бұрын
I've been making your pressure cooker version of the recipe, and finding it easy to pivot to chicken chili, and to chile Colorado. Thanks!
@SandraudigaVali4 жыл бұрын
that oven transition was smooth af yo also that trust in your oven door
@shxxty93444 жыл бұрын
Man I love your channel so much, it's so relaxing and educational plus I love your kitchen
@MrLukePierre4 жыл бұрын
New favorite cooking show.
@MindZye4 жыл бұрын
One of the first recipes I cooked from the Food Bible, aka my copy of The Food Lab. 100/10, can't wait for your next book!
@davisreid72654 жыл бұрын
As soon as I watched this video I ran out to get the ingredients to make it. It’s in the oven now! Can’t wait! You’re channel is top tear and I appreciate your insight. Thanks!
@pinkyjohns51984 жыл бұрын
Sometimes I swear I can smell your food through my tablet! Truly amazing!
@MichaelSmith-dh7gh4 жыл бұрын
Love this recipe and your videos. I originally made the recipe as posted on serious eats a few months ago and noted that the recipe said to peel the peppers under running water, but that you said not to do so in the video. I just made it again without the water and the flavor difference was definitely notable.
@papalord2584 жыл бұрын
Alot of people are scared of habaneros and serrano peppers, but trust me the flavor it brings to the salsa is delicious, just deseed them and you will get an insanely delicous salsa verde. I think that roasting peppers takes alot of the heat away anyways. Also grilling them with charcoal adds alot of flavor
@MAGs-4 жыл бұрын
Not a clue who you are but KZbin recommended you about 2 months ago and I've binged watched all your vids. Love your content, especially the late night cooking
@gabelstapler194 жыл бұрын
This was THE reason I bought my pressure cooker, and one of my most made recipes. I've definitely over done it, trying to more than double the recipe in my 8 qt. and sometimes I need to break up the mass of food, and cook for longer. I haven't charred the tomatillos before (although I just did for your salsa verde yesterday...) so I'll have to try that.
@nekro53424 жыл бұрын
have you tried his chicken enchiladas pressure cooker recipe yet? it's really really good. just don't use flour tortillas, they disintegrate
@gabelstapler194 жыл бұрын
@@nekro5342 Not yet! I don't make enchiladas often, but I do have some corn tortillas I need to use. Thanks for the recommendation!
@Rena-ej7vv4 жыл бұрын
I’ve been watching Andrew Rea for a while; he often references this mythical “J. Kenji López-Alt” of whom I had never heard. I finally went in search of this culinary unicorn and found legit food wizardry. Not disappointed.
@speccysquaregolike96293 жыл бұрын
Andrew Rea? Is that Babish?
@9iand34 жыл бұрын
Hi Kenji, I agree that you've been very generous with you recipes and techniques. Thank you. Have you ever tried to make this chile verde using shrimp? I have non-meat eaters coming over for dinner? Anyone tried this or have suggestions? Thanks
@slothbro27404 жыл бұрын
god dmn I love hearing New Mexico being shouted out in a video. I know you've done it at least once but damn do I love hearing it again.
@JohnHausser4 жыл бұрын
New Mexico and Maine are so underrated lol
@justinz.40694 жыл бұрын
Kenji never fails to make me hungry
@joeramirez37934 жыл бұрын
Hey Kenji, obligatory you're the best. You're by far my favorite chef and I watch your videos daily. Question: do you find that washing dried chiles reduces their flavor, too? I ask because my wife's Mexican and her uncle gave us some dried chiles a year ago that look honestly pretty dusty. Would giving them a quick rinse, letting them dry, and then deseeding them reduce flavor at all? Thanks again!
@JKenjiLopezAlt4 жыл бұрын
Washing dusty chilies is a good idea.
@joeramirez37934 жыл бұрын
@@JKenjiLopezAlt Yeah, it was either that or chucking 'em. But I hate to waste food. Gracias!
@huntersonification4 жыл бұрын
Yes! Thanks for this vid Kenji. I've made this based off your seriouseats link a couple times and it comes out great! I'm tweaking it to my palette and it was great to see a vid to see how you go through this.
@russellfoon78654 жыл бұрын
some Mexican oregano would be delicious too! 😋
@JoelGonzalez-ud7qo4 жыл бұрын
I was wondering about that too!
@bg7104 жыл бұрын
the way i make chile verde is almost exactly like his but with mexican oregano as well. gotta have it
@Inverted3144 жыл бұрын
I like to add a little coriander too if you want to really slam it home!
@jeremiahmiller64314 жыл бұрын
A couple of bay leaves as well really makes it shine.
@robotbeararms4 жыл бұрын
it's just not right without the mexican oregano for me
@user-re7hu3co4r11 ай бұрын
my mouth is watering watching this, bravo!
@nickpanayiotou6844 жыл бұрын
Another amazing video from one of my favourite youtubers, thank you Kenji for everything you do ☺️
@MeredithWhitfield4 жыл бұрын
i make the pressure cooker version of this all the time. so good.
@iturtlz-35504 жыл бұрын
NAILED that transition kenji
@PervyOldToadSage4 жыл бұрын
always interesting to watch the video after reading the recipe. in your book you said to peel the chillis under running water. glad i watched this before i got to that step lol. Also you said in the book to rest the meat for an hour. 15 minutes sounds better to me. Also in the book he says 225 but Ive found that didnt bring my stew up hot enough so I adjusted to 275. So cool to see he did the same here.
@bray26793 жыл бұрын
made this a few weeks ago, was a huge hit with the fam. Thanks, Kenji!
@tragictheory3 жыл бұрын
I'll bet that house smells amazing. Mama always used Anaheim peppers which were relatively mild too. Nice work.
@DeviAudrey4 жыл бұрын
Kenji, your camera magic edits tops. Seriously, great job!
@kevinpenfold11164 жыл бұрын
Great video Kenji. Thanks for teaching me so much!
@athleticasian13 жыл бұрын
This was amazing. I didn't follow the recipe on Serious Eats 100% (I had only 2 lbs of chicken, and I used like 12 tomatillos, lol). I forgot the fish sauce (wonder if I can still add it a day later lol). Regardless, this tasted AMAZING. This will definitely be a dish that I will be making multiple times. Thank you so much for sharing, Kenji.
@antigravity194 жыл бұрын
love some Chile verde. Not sure if it was your recipe or someone else's, but learned this roast chile method and do rifts on it often. It is great both as salsa or with the pork. I love that you used Hatch when they are available. Missed out this year.
@Dannisunderland4 жыл бұрын
I clicked this video to judge and I'm impress with how accurate this recipe is
@Inverted3144 жыл бұрын
I roughly chop the roasted chile's and quarter a few raw tomatillos and just toss it all in the pot. By the time this dish is done braising you've got perfect salsa verde consistency and no blending necesarry :) I might even add some soaked black beans to my next batch for an extra easy one pot meal.