How to Make Chile Verde con Cerdo with Julia Collin Davison

Byamazingfoodstv


Host Julia Collin Davison makes a foolproof recipe for Chile Verde con Cerdo (Green Chili with Pork).

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32 Comments

  2. 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. 😮😊

  7. 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!

  8. 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 🥹🫶🏽

  15. 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

  18. 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.

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