Host Julia Collin Davison makes a foolproof recipe for Chile Verde con Cerdo (Green Chili with Pork).
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I made this for NYE. It came out great.
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. 😮😊
Denver we smother foods with that ! Damn right it's good !
yum the is the way I am cooking my Chile Verda from now on. Thank you
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.
Thank you for a great cooking lesson, it makes me feel like I can do it
It's amazing how many different variations of Chili Verde there is on YouTube. 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!
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 🥹🫶🏽
Great recipe! Thanks
what a hoot , kosher salt , on pork?
I’m really curious if this is Julia’s actual kitchen at home. If so, I love how quaint it is and the counters are close so you don’t have to go far for something.
For best results, omit the tomatillos and increase the chilies accordingly. Tomatillos add a rather bitter, sour flavor.
❤❤!!!
OMG What did u do to those tortillas?! Get a comal for goodness sake!
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
Wow I did know the science of eating spicy foods. Cool!
Why can't I go the the recipe link without signing up with a credit card?
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.
What is the knife you are using in this video?
Looks great!
Is this the new kitchen?
Great recipe! I squeezed some lime juice to finish it off and it was awesome!
😋 yummy 😋
Thank God for the band-aid…
Mexican here, we don’t use the oven for Chile verde. We use a comal on an open flame.
Looks delish! I’m gonna make that! What about browning the pork?
Fork? Spoon? C'mon now…the correct choice would have been the tortilla.
finally you did Chilli Verde – check out smothered burritos using chili verde – southwest tex-mex perfection beyond belief – so good, the best!
OK but what became of the trimmings after you took them out? Chef snack?
Those are fruits.
ATK is the best. Always
I call this carne de puerco en chile verde