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CHILI VERDE, Proof that Tacos Are BETTER as a Stew



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Tacos, specifically with Salsa Verde on them, are one of my favorite things. But it’s bitter cold out, and tacos just ain’t that cozy. But what if I told you that you can take everything you love about salsa verde and tacos, and turn it into one of the warmest, richest, most flavorful stews? That’s chili verde.

RECIPE:
Chili Verde
https://www.notanothercookingshow.tv/post/chili-verde
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44 Comments

  6. @Alexdabomb09

    It took a while but my ADHD self finally finished the video, well pretty much. Why is the chili verde not… verde? It’s supposed to be green. NO BUFFALO SAUCE TF. Also… you just made and ate tacos. You made tacos chile verdes.

  7. @LexWick

    Not sure what salt he is using but man…..that looks like a lot of salt. Otherwise delicious

  9. @ctsilva45

    Mexican cook here. I've made chile verde hundreds of times. It's one of my death row meals. Learned from my grandmother, my mother, and the cooks in the family restaurant. Here are a few tips:

    1. Use pork butt. Break the meat down and separate out all of the large parts of fat from the rest. Chop the fat into smaller pieces and render them in the pot first and use that lard to sear your meat chunks. And don't forget to salt and pepper your meat chunks before searing

    2. Leave your pork chunks a lot larger than shown here – maybe 1 1/2 inches long. They will shrink by about a third while cooking. Larger pieces means long strands when the meat is fall apart tender which is my desired texture and those strands can be used for tacos if desired (though I must admit I almost never see chile verde tacos on menus). Larger pieces will mean a longer cooking time though – for me usually 2 to 3 hours

    3. Use a lot of garlic. I describe chile verde as "a garlic stew that has pork in it."

    4. I use 2 Anaheim chiles as well as poblanos and jalapeños. Adds a nice balance

    5. I don't bother salting and oiling the vegetables in the pan before putting them under the broiler. Just put them directly in. And put foil on the cookie sheets for easier cleanup

    I also put all of the vegetables into the broiler. I don't reserve some of the onion and garlic to saute with the meat later as I want a smooth broth in the final product

    6. I have never used lime juice for brightness. Instead, I use a bunch of cilantro. Makes the brightness of the tomatillos shine more. Just add it to the blender with the charred vegetables

    7. Broil your tomatillos until they are quite charred. It keeps the sourness down.

    8. I use Mexican oregano and bay leaves as well.

    9. I don't use boxed bone broth. My family and every Mexican one I know uses Knorr chicken powder and water.

    10. Under-salt the broth. It will reduce during cooking. Add some Knorr and some salt so that you can taste it, but don't aim for final salt level. If you salted the meat chunks before, it won't matter that you are undersalting the broth now as the meat will be properly salted anyway.

    11. I have never seen anyone reserve some of the raw salsa and added it back to the pot at the end of cooking. The magic of this dish is the long-simmered salsa combining with the pork juices. Reserving raw salsa defeats that purpose in my mind.

    12. For me, the broth is the best part of the dish. My final product has a lot more liquid in the pot at the end of the cook. I can see why a drier final product would be desired for this taco application but do yourself a favor and make a brothy version and serve it on a place with rice, beans, crema, and tortillas. Dip the tortillas into the broth as you eat and you'll see why

    That all said, this is a great cooking channel and you do excellent work. I have learned a lot from you over the years. I hope these tips help

  16. @mikeobrien2440

    I did something along these lines a few years ago. Skin on pork shoulder, injected and brined in a chili lime mixture for 24 hours, smoked for 24 hours over mesquite, then made into chili verde with tons of green chilies and tomatillos, spices, and pinto beans.

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  21. @williambass2127

    Long time viewer, first time commenter (keep it up btw love the content) but for the love of all that is holy: WHAT HOT SAUCE WAS THAT? PLEASE I NEED TO KNOW.

  26. @thomasendres6460

    Steve, you are doing to world a service here. I hope viewers who otherwise may feel intimidated or lost in the kitchen will feel encouraged and inspired as I have having been a viewer myself for a few years.

  28. @natewalls4850

    I really miss your older style videos in the white kitchen, you connected with us more with a story about what you were going to make and why/how. These newer videos just seem so rushed and they dont give off like a "calm" vibe. Like my favorite video of yours is your bolognese sauce vid, it's personal, it bring me as an audience into the video and sets up the interest level in what I'm about to see. And maybe it's just me, and maybe I'm weird, but just wanted to throw this out there for you. Still have mad respect for what you do for the home chef community. ❤

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