How to Make Chile Verde con Cerdo and Cóctel de Camarón
Host Julia Collin Davison makes a foolproof recipe for Chile Verde con Cerdo (Green Chili with Pork), ingredient expert Jack Bishop shares what you need to know about canned and jarred chile products, and test cook Elle Simone Scott prepares a refreshing Cóctel de Camarón (Mexican Shrimp Cocktail).
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This looks amazing and delicious, can't wait to try making it. Thanks!
Elle Simone Scott nailed this. So many of us were born in land locked states but she brought us the some incredible flavors.
Wow 😯 Elle has lost tons !! Good job!!
I'd go for the zesty version of the V8. It's perfect for this coctel.
My grandma passed down her Puerto Rican family's recipe for chile verde, it was less fancy (with flour and milk), no tomatillos, and boneless pork ribs. So tasty and lip-smacking, miss time with family
So awesome to see Elle. Elle, I wish you continued improved health. I love learning recipes from you. Sending virtual hugs and strength!
Elle, You look amazing! Keep up the good work! I know how hard it is too keep it off, I’ve done same! You were always beautiful, now you have the body to match, plus healthier! Love your recipe too!🤗
Good lord, do I love this gang of cooks.
Julia: “Lots of cilantro on top – never hurt anyone!” Surely you know better, dear. …
You can also use Bloody Mary mix instead of V8. It has more of a kick. Good episode.
you are all amazing!!!
Looks delicious with some white rice is the way to go
who else cries when cilantro is added to an otherwise perfect looking dish?
Mexican oregano is needed in the chile verde not regular Italian oregano and I've never put sugar in mine. I would also just throw my peppers and tomatillos on the stove-top flame (gas stove) and char them that way then throw the peppers in a plastic bag and let them steam a little so the skins will come off easily. I wouldn't cut them either until I'm ready to use them. On the coctel de camarones I'd also use some Mexican oregano (I love the flavor) and Clamato juice. I live on the border of AZ and Mexico and the coctele de camarones are more watered down here. OH…and Valentina hot sauce, again because I like the flavor and it's a bit more authentic.
i think if you cover the tray of roasted vegs in foil after it comes from under the broiler the skins will steam and be easier to remove.
Wow, that looks so delicious 😋
Coctel de Camerone is amazing! Sorry, chili is a lot of work and not appealing.
I love the format and each cook brings something very special to the table… Looking forward to seeing more shows coming straight from your home kitchens 🏡
And Elle… your looking fabulous
ELLE!
They have a spicy V-8, and shack up the container next time,…not to tell ya what to do, that shrimp looks amazing, gonna make that with pre cooked shrimp
#It'sElle
Yes it's always a great episode when she's on
I'm Canadian so I'd definitely use motts clamato instead of v8. 😉
Oof. Filming while socially distanced. What a difficult challenge. Nice work from everyone, but I definitely miss the rapport.
Green chile is made with green chiles, thus the name. It's not Chile Poblano con cerdo.
Elle is back!! My favorite ATK chef!! Hope you stay healthy and strong ❤
Julia is my favorite. I'll try her chili minus the jalapenos.
Cheelee verd-eh cunn serd-oh! Yum!!!!