How to Make Chile Verde con Cerdo with Julia Collin Davison

[@PaulsYouTube]

I wrote down the recipe so you don’t have to… *Chile Verde con Cerdo* Serves about 7-8 *Ingredients:* • 3.5-4 lb. pork butt (shoulder) • 1 TBSP Kosher salt • 1 cup of water • 1-1/2 lbs. tomatillos (I recommend getting 2 lbs. in case you get some bad tomatillos). • 5 poblano peppers • 1 jalapeno • 1 yellow sweet onion • 5 cloves of garlic • 1 TBSP olive oil • 1 tsp of oregano • 1 tsp of ground cumin • 1/8 tsp of cinnamon • tiny pinch of ground clove • 2 bay leaves • 2 tsp sugar • 1 tsp black pepper • 1 tsp of Kosher salt • 10-12 corn tortillas • ½ bunch to 1 bunch cilantro leaves, chopped. *Directions:* *Prep Your Meat* - 0:32 1. Cut 1-1/2 inch slices. 2. Cut out any of the huge chunks of fat and reserve for use later. 3. Cut into 1-1/2 inch pieces and cut out any large chunks of fat. Cut fatty pieces into small sizes. 4. Add meat to a bowl and the add 1 TBSP of Kosher salt and toss to mix well. This will season it well and ensure it stays nice and juicy during braising. 5. Cover in plastic wrap and store in the fridge for at least 1 hour. *Utilize Pork Fat Trimmings* - 1:52 6. In a Dutch oven, add pork trimmings and 1 cup of water. This will help render the fat and pull out the proteins, which will help create a fond on the bottom of the pot. No heat setting is given in the video. I recommend using high heat to bring the water to a boil and once it boils, lower the heat to medium-high. Keep an eye on it closely if you do - 3:08. You need to boil off all the water. Listen for a sizzle and use your nose to smell as you prep your sauce. *Prep and Roast Your Vegetables* - 2:23 7. Husk and wash your tomatillos. I use a paper towel to dry and remove any residual stickiness. Discard any tomatillos that look they were once bug food (this is why I recommended buying a little more than what you need) 8. Wash your poblanos and jalapenos. Cut in half lengthwise. 9. Cut onion into wedges and remove the outer layer of skin along with the tough first layer. 10. On a cookie sheet lined with aluminum foil, place tomatillos and garlic along with the poblano and jalapeno skin side up. If you don’t have a cookie sheet large enough for the ingredients, just do it in batches. 11. Drizzle about 1 TBSP of olive oil onto the peppers and tomatillos 12. Set your oven’s rack to 6 inches below your oven’s broiler. 13. Broil for about 10 minutes (check on your garlic at about 8 minutes to ensure it’s not burnt and remove if necessary) *Drain Your Pork Fat* - 5:51 14. After the water has evaporated and your pork trimming have a nice mallard reaction, remove them with a slotted spoon. Pour off all but 2 TBSP of the rendered pork fat. *Remove Skins from Peppers* - 6:18 15. Using several dry paper towels (I find a spoon removes too much flesh), rub off as much of the blackened skin as possible from the peppers. It’s not necessary to remove all of it and some blackened bits will give your sauce character. Optional: Remove seeds from jalapeno. Some poblanos can be spicier than other batches so it’s your call. 16. Remove skins from garlic cloves. *Make Your Sauce* - 7:50 17. Add your roasted vegetables and the flavorful juices from the cookie sheet to a food processor and pulse 5-6 times for a chucky salsa. If you don’t have a food processor, a blender works just as well. *Assemble Chile* - 9:31 18. Preheat your oven to 325 F 19. Heat your Dutch oven and its 2 TBSP of oil over medium heat. 20. Bloom the oregano, ground cumin, ground cinnamon, and ground clove in the oil for about 30 seconds. 21. Add your sauce, bay leaves, sugar, black pepper, salt and pork. 22. Bring to a simmer, cover and place into the oven. 23. Cook for 90 minutes. 24. Check your meat. You want the pork to have a slight bit of resistance when poke it with a fork, but not so tender it falls apart. 25. Remove from oven and let rest for 10 minutes. *Toast Corn Tortillas* - 11:32 26. If you have a gas burner, place them on your burner over medium-high heat, about 10-15 seconds on each side depending on your stove. Move around every few seconds. Get a nice little char on the tortilla. 27. Place in a tortilla warmer to keep warm. I use aluminum foil. Get a sheet that is about 2.5 times the length of the tortilla, fold in half and place the tortillas between the sheets and lightly seal the sides and front until all are cooked. Seal tight when done. Tortillas will stay warm. *Serving Your Chile* - 12:16 28. Scrape the bits on the side into chile and stir in any fat that has risen to the top. Remove bay leaves. 29. Add ½ cup chopped cilantro and mix. 30. Garnish with more cilantro and serve with corn tortillas. Let me know if I missed anything or there are errors. It's getting late and this took longer than I care to admit. Hahaha. If you're using the KZbin app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.

[@zonacrs]

Thanks, you rock.

[@PaulsYouTube]

@@zonacrs You're welcome.

[@peacemakerservant2137]

Thank you!

[@PaulsYouTube]

@@peacemakerservant2137 You're welcome.

[@larrydean2626]

You're The Man!!!

[@freezo244]

Roasting the chiles and onions in the oven saves so much stove time! I usually brown the pork (and the chicarron separately) so was a bit skeptical about putting it raw into the stew, but it worked beautifully, releasing the liquid, and no worries about burning. Proportions are good too. Thank you!

[@Bette921]

I love that you use the fat in the process…no waste! Can’t wait to try this one.

[@ZanderAngel]

I’ve been perfecting my green chili for decades. Didn’t think it could get better. This really upped my game

[@jasonsantoro4789]

Great recipe! I squeezed some lime juice to finish it off and it was awesome!

[@ratlips4363]

It's amazing how many different variations of Chili Verde there is on KZbin. Every time I make it, I try it from another recipe. All have worked great, but I have to say Julia your attention to the technical details is great!

[@bluzzpower]

I made this today..Good Lawd! Only thing I disregarded was the cinnamon, and I steeped some Pasilla Chiles to the Vegi Mix,I gotta tellya..The meat was tender as tender gets!! Love this recipe sister~! Thanks!💯

[@elizabethferrari3647]

This recipe is the chile verde of my childhood. Perfect, savory and satisfying. I cube a couple of potatoes and throw them into the pot when it goes into the oven.

[@ScottPetersen-jp6rk]

I made this yesterday; it turned out pretty good and thankfully my head didn’t explode.

[@strll3048]

Thank you! You showed me new cooking methods and ways to use spices that are a quite revelation.

[@tomgardner8825]

i am retired in mexico. this recipe is pretty authentic. locals would approve

[@arthorim]

Any way or another one thing that makes me happy is that Mexican food is well embraced in the culinary world. It does not matter the way that you make it. Like a homemade curry with dozens of versions, but a good result. My mom, my aunt, my grandma and myself we make chile verde in different ways with delicious results. I like this version too!

[@georgez234]

What a great tutorial, Julia. I learned this dish from a written recipe. I wish I could have seen this video years ago. Thanks!

[@wnyray]

I've made this 3 times so far. Sooo Goood ... freezes very well!

[@lalac1577]

Im 🇲🇽, I have to say Julia this recepie is truly authentic. method is different but it a preference to roast the ingredients on the oven. 💕😋

[@RicardoGarcia-uw6cr]

Yea not bad, just missing the nopales lol

[@judyhuston2443]

Wonderful! Added potatoes and totally forgot to add the cilantro. I also browned the meat a few minutes before adding the sauce. So freakin' good!

[@senoralecthompson9589]

When do you add the potatoes? I am assuming Yukon Golds before it goes in the oven?

[@david_reynolds3660]

This is going to be one of my very favorite recipes you guys have ever put out! I’m glad you shared and because I lost mine!

[@damned_1]

Yes, browning the pork meat more is a must!!! Also, if you like comino when you use whole seed comino and grind it fresh, makes a huge difference, delicious! We never remove seeds nor veins of our chiles. Just made some chile verde pa la cena 🥹🫶🏽

[@tomgardner8825]

i am a retired americaniving iin mexico. this recipe is pretty authentic. locals would approve

[@CraigSandall]

THIS IS AMERICA WE DON'T NEED YOUR APPROVAL PEDRO!!!

[@ceciliacookson964]

yum the is the way I am cooking my Chile Verda from now on. Thank you

[@tammym110]

This is one of my favorite meals. Now I know how to cook it.

[@kellyperez658]

I can't wait to surprise my husband with this! I am always trying to surprise him with new mexican recipes that I have found (beside the ones I get from his Mama)

[@salmontoya7065]

rick Bayless

[@Mike-bd3fb]

What gorgeous lighting in this video 😍

[@righteyeartistry156]

MEXICAN OREGANO IS A MUST. I make green chili with different flavor profiles as I don't like to eat the same chili over and over again.

[@robbabcock_]

I've never seen it made like that but it doesn't look bad. I've made Pork Chile Verde hundreds of times (I'm a chef) and do it up a few times a month at home. Personally I use a bit of chicken stock and just stew all the veggies, hitting with a stick blender briefly if necessary. While it's not at all traditional I like to slice the butt into steaks/sliced and toss 'em on the Traeger for 30 minutes to get some smoke & char into 'em. And I'll use half a can of Chipotles in Adobo for some POP and a tad more smoke. Most traditional recipes call for some potato but I like to add hominy.

[@seestellysew8472]

This is one of my favorite dishes. Thank you, I’ll be making this, this weekend.

[@RicardoGarcia-uw6cr]

Just missing the nopales lol

[@lornaescobar3828]

Pop the browned poblanos in a plastic ziploc bag for 10 mins or so and the skins will peel easily. Browning the pork first adds more flavor.

[@xk3ll3yx]

Making this right now, can’t wait to taste it!☺️

[@gloriakadar3288]

I'm mexican and I love anything with tomatillos.

[@PaulsYouTube]

Chocolate milk?

[@isabelroman7981]

Thank you for a great cooking lesson, it makes me feel like I can do it

[@momomils2982]

Great job. I love this channel. Makes me proud to be an American cook. Bravo!

[@mariabarrientos-quincy868]

YUM! I want to can it so I can just cook a bunch of pints when I crave it!

[@epiphanydrums5427]

Pretty sure there was more than one secret that I have been looking for revealed in this recipe. Nice job 👍

[@levid9806]

Made this today, super delicious. It’s going to be a new favorite. Thanks ATK!

[@Mrbink01]

I still prefer to brown the meat. I think it's just a better end presentation. I like to serve with rice.

[@mlhershb]

I made this for NYE. It came out great.

[@robertcooney4139]

Great recipe and You Ladies are awesome. Thank you 😊 💓 ☺

[@foxmoth5477]

finally you did Chilli Verde - check out smothered burritos using chili verde - southwest tex-mex perfection beyond belief - so good, the best!

[@macsam8778]

Awesome recipe!

[@JeffCarpenter-h3z]

The green chili was killer...very authentic and I'm born and raised in Tucson Arizona...do a red chili and how some green corm tamales?

[@janetseidlitz5976]

Very similar to the way I make chile verdi, but I don't use sugar or bay leaves in mine. A little cumin and New Mexican style dark chile powder, plus salt and pepper of course.

[@francessmith9043]

THANK YOU PAUL

[@jamesbingham4538]

If you put the roasted poblanos into a zip lock bag for 15 to 20 minutes to steam the skins peel much easier.

[@yve2009rn]

I look forward to trying this recipe!

[@gregoryroach2811]

Great recipe! Thanks

[@DavePettittVoiceOver]

I always wonder why you don't leave more of the char on the veggies in the mix. I LOVE that roasted flavour in there. When we do salsa in the fall, I blacken everything on the BBQ before it gets cooked down and leave as much as I can in there.

[@LoebRules]

Necesitas mas chiles. I brown the pork before adding tomatillos sauce,

[@PaulsYouTube]

I do too. I think they were going for a very specific texture on the meat, which is likely why they reserved the pork trimming and browned them for that added flavor we get from browning.

[@Hollis_has_questions]

Me too. I also halve the tomatillos and use at least 2 jalapeños. After they’ve broiled, I throw them in a bowl, cover the bowl for about 15 minutes; then they’re cool enough to handle and the skins slip right off. But I like the chunky salsa technique (I use a blender) and using the trimmings plus water to extract the fat with which to first brown the pork and create a lovely fond. I also put out toppings - chopped white onion, pickled jalapeños, sour cream, cilantro, and lime wedges. She’s right about Chili Verde being the best there is. ❤

[@LoebRules]

@@Hollis_has_questions i do it just like you. Just made it yesterday. 😋😍

[@jamjar5716]

@loebrules... I believe she achieved she achieved the flavor affect by browning the trimmings while maintaining tenderness by not browning the chunks of meat.

[@epiphanydrums5427]

@@jamjar5716 yeah I think you’re right.

[@karengieseking1437]

Am I the only one who loves that she's wearing a bandaid (asked by someone who had a recent cheese grater accident)?

[@Omoloya1]

ATK, what's up with not giving the roasted garlic a money shot? It's *garlic* on a *cooking show*! Love of garlic brings people together! Spread love and garlic paste! (🤣)

[@mariabenjamin8018]

Looks great!

[@rodneygilbertson2231]

Looks delish! I’m gonna make that! What about browning the pork?

[@louisrios5546]

She mentions that at 2:00. By browning the pork trimmings to make a fond, that means that you won't need to brown the rest of the pork.

[@MommaZim2]

I would never make Chile Verde without browning the pork..it adds another layer of flavor...

[@rareform6747]

Denver we smother foods with that ! Damn right it's good !

[@esmith20410]

Wow I did know the science of eating spicy foods. Cool!

[@eddy71454]

I make this about once a month. That pork should have been removed and placed under the broiler for a few minutes and then put back in the sauce.

[@louisrios5546]

She mentions that at 2:00. By browning the pork trimmings to make a fond, that means that you won't need to brown the rest of the pork.

[@rolazrei]

It's perfect... Perfect

[@amynunez4186]

😋 yummy 😋

[@mikemorrissey5467]

Jeeeez Louise you just blew my mind! Even with cutting the onions in wedges to make them peel easier! LOL Never thought of that and I cut those damn things EVERYDAY! Except you did char those tortillas but eh I'll give you a pass. ;-) Anyway, that's going on the menu at work next so THANK YOU! **Liked and Subscribed

[@pankajevandutta4226]

ATK is the best. Always

[@fernandozome1750]

Also company with Beans on the side, mm! mm!, frijoles de Olla. In Guadalajara we have a popular recipie, but thinner meat ... "Carne en su Jugo" very similar, in a bowl of soup , sprinkle bits of bacon , same ingredients, fresh hot tortillas to push around, mm.

[@mkh80]

Where did you get the bowl plate? I've been searching for something like that but haven't found one!

[@geezermann7865]

Funny that I got a commercial for the Shapermint Bra before this played.

[@janetseidlitz5976]

rofl

[@norenedetorres9057]

Makes me hungry

[@shopwithaaron]

YUMMMMM!!!!!

[@wordkyle]

Poblanos are the friendliest of chiles.

[@sashav133]

What is the knife you are using in this video?

[@willwjl]

Eyebrow the pork a little bit even if it’s just one side or two sides in the fat. I use one poblano and five or six Anaheim Chiles. I don’t like to brown the onion in the broiler. I prefer to do it on the cooker, then the garlic, then the bloom the spices. Add the brown meat, the vegetables, maybe a half a cup to a cup of water, preferably a good vegetable broth. 4 pounds of pork shoulder, five cloves of garlic one to two onions. 2 pounds of mixed green chilies, Anaheim or California chilies poblano jalapeño even Serrano if you want it really hot and 1 pound of tomatillo. 30 minutes in the instant pot with a natural release and you are done let it cool down and put it in the refrigerator overnight. It will taste even better the next day when you reheat it that’s when you put the cilantro in it I also like to add coped green onions & crumbled cotija cheese on the top, when serving. A few cold, Mexican, marinated carrots, and sliced radishes on the side are really good too. I’m making chili Verde for New Year’s Day midday dinner. That’s why I came back to watch.

[@reychafamex9450]

Interesting way to name it. Carne de puerco en chile verde is a bit more common, I believe. End result is the same, minus some minor variations.

[@groovy4u11]

Is this the new kitchen?

[@carolynemma4279]

This looks very delicious wonder if chicken thighs could be substituted for the pork.

[@MsLansones]

I’ve used chicken thighs and it works.

[@1rachp]

@@MsLansones Did you need to add liquid/broth?

[@MsLansones]

@@1rachp from what I recall, no. Should make it again. 🤤🤤🤤

[@PaulsYouTube]

@@1rachp Likely not. Chicken has slightly more water content than pork. But it's not clear if the rate of transfer is the same. I wouldn't cook it as long though. Chicken, even in a stew or sauce, can dry out if cooked too long. Maybe cook for 30-45 minutes. Check at 30. You might want to keep it on the stove and simmer the sauce for 30-40 minutes prior to adding your chicken. Since we don't need to stew the chicken until tender, for flavor, I would brown the chicken, use the fat and fond for the sauce simmer, then add the browned pieces and their juices into the pot in the last half of cooking.

[@gail1420]

It’s your dish. Chicken would be delicious. Ain’t no stink’n rules😉

[@judygalvez7888]

Mexican here, we don’t use the oven for Chile verde. We use a comal on an open flame.

[@chrism9951]

Didn't Julia/ATK post this EXACT SAME VIDEO a week or so ago? I remember watching it.

[@robfl07]

I bet the pork fat trimmings didn’t last long during filming…. I’d have been eating them like candy.. yum 🤤

[@joehillebrand1035]

Why can't I go the the recipe link without signing up with a credit card?

[@louisrios5546]

Check the comments above, someone wrote it out.

[@langyontiffanyfrancis9855]

I am from the Philippines, i would like to know of what could i replace TOMATILIOS with, cause i think we don't have that in our place

[@kennethcluck4633]

Fork? Spoon? C'mon now...the correct choice would have been the tortilla.

[@davidsalazar2466]

Us tip ribs or short ribs and brown the meat before adding the sauce

[@WHEELSBRANUM]

I’m salivating I bet it smells so good! Roasted Chilies always smell amazing I don’t care for pork, one of the best things about Mexican food is that it’s meat friendly, I can use chicken or beef instead of pork. I’m originally from California, I grew up on this food, the food and smells, I did break down and try tamales here. have I got what was supposed to be a tamale here, filled with mushy surprise it might be cat food? rolled in a corn tortilla mixed with cumin. a little Cumin is good, when all you get is some kind of mushy meat with tons of Cumin. Not so good.where I live now, just isn’t close to the Mexican food in Cali. They call it Mexican food more like cat food and cumin surprise? I’m stuck with pizza until I find any place with decent Mexican food.😢 I remember when we had a fast food drive thru in our neighborhood, at 5 am we went to the drive through and I would get a chorizo and egg burrito, so good. here no drive thru anything, I like Taco Bell’s food okay, nothing else measures up to the Chorizo and egg burrito we used to get at that fast food drive thru place. Now I am really hungry. 😮😊

[@lonepretzel]

what a hoot , kosher salt , on pork?

[@gleichg]

OK but what became of the trimmings after you took them out? Chef snack?

[@louisrios5546]

According to the written recipe on their site, the trimmings are discarded.

[@gleichg]

@@louisrios5546 thanks dude!

[@larranag]

That chile looks hot and spicy and delicious.

[@kimberleegullbailey2547]

❤❤!!!

[@debbieanne860]

How do you char the tortillas with an electric stove?

[@kenmore01]

I use a small skillet. Don't be afraid to use a little oil either, it's better. Or, if you don't mind a spiral shaped char lol, feel free to toss them right on. It'll burn off later.

[@danadyd59]

I just toss them on my smooth top electric stove burners. Works great!

[@joyfour4995]

Can beef or chicken be used instead of pork?

[@JulesMoyaert_photo]

👍

[@dmi9800]

Thank God for the band-aid...

[@tlaloc8658]

😊

[@lemmykilmister873]

😋👍🏻

[@kurtjohnson3917]

For best results, omit the tomatillos and increase the chilies accordingly. Tomatillos add a rather bitter, sour flavor.

[@Mayonnaisetdy]

Huh?

[@kurtjohnson3917]

@@Mayonnaisetdy Try it! It's much better.

[@Mayonnaisetdy]

They say don't knock it until you try it . And sometime in the future I will try your way. But being that I already went shopping yesterday, I got a bag of tomatillo. I make my Verde just like these cooks did. The exception is that I cook the pork in my big green egg to pink in the middle . My pork pieces come out with a light smoke ring . I then cook the Pasilla chilies, onion and tomatillo on the gas grill outside. I cut into pieces and cook the pork like 15 - 20 minutes in the pressure cooker , it comes together fast.

[@jazzfreak6944]

I am looking for a Recipe with NO Tomatillos ,they make the dish very tart/sour

[@cinderblock2289]

I brown the meat prior to adding other ingredients & I do not care for the cinnamon. I also like to add red tomatoes 🍅

[@PaulsYouTube]

I wouldn't rule it out completely. It's very subtle in Mexican dishes. I do think she put way too much clove in the dish. It should have been 1/4 of what she added.

[@Stevenfrijol]

Hello

[@MikeL-t3b]

Why did you skip browning the pork? De-glazing the pot and the rendered fat is not a substitute for the Maillard effect.

[@rogermccaslin5963]

Half the jalapeno seeds and ribs? Spicy? For the entire pot? Obviously not a chili head. 😁 It looks good but I'd definitely be adding more heat, maybe even a couple of serranos.

[@bnewell6050]

What’s with the dog dish?

[@geoffclothier584]

Good video as always....however, there are a variety of Green Chile cultures extending from central Mexico all the way up the front range of Colorado. This Chile is a Tomatillo based chile verde (green) where as you travel north of New Mexico or west of !-25 in New Mexico (i.e. Silver City, cream of Mushroom soup style Green Chile) . You won't find Tomatillos in the recipe. Classic Green Chile found in Colorado replaces those Tomatillos with Tomatoes and replaces the Poblano Chili's with Anaheim or Pueblo chilis. Also, these chilis are much more earthier and spicier Flavor. Also, replace water with meat stock. Research those Chiles, you love them even more Flavorful. The best examples to find in Colorado are the Sunset Grill and Grey's Tavern in Pueblo, the Grill in Leadville (now closed) and the Santiagoes and Brewery barII in Denver.

[@Adrndvla]

Girl moving quick to smell that 8:24

[@caocaoqueretaro]

The tittle I believe is wrong, the subject it's CERDO and not Chile verde

[@DerykRonk]

I watched Hallraiser Judgement and now I can't eat this.

[@PumpkinVine25]

I've seen people who roast peppers then run them under water to get the skin off i honestly don't understand it they are washing away all the flavor

[@jacobmudd6372]

Yo

[@ThatOverkillGuy]

MMM SOAP SOUP