Chili Verde Recipe 

Again, chef John, I’m truly impressed. A Mexican who has grown up having this amazing dish, it looks amazing! You’re a great host and teacher sir.

Love it man. The way you explain step by step, and the fission of flavors. My hats off to you sir!

Amazing! Looks great. I'll have to try this version of Chile Verde.

Two thumbs way up on this recipe, looks fantastic

Perfect for the end of winter... Thanks Chef. Two vidz before noon. Winning

We made this over the weekend. OMG! That was AMAZING on the Yoder!!!!!!

Looks incredible.

That looks amazing !!!

I'm totally gonna make this. I see some of this awesomeness over white rice... my mouth is watering already.

This turned out to be soooo... good!

Looks so GOOD!!!

That looks super crazy good! Might give that's a try this weekend.! FYI: The cottage pie was a success during the Super Bowl we attended. Thanks..! 👍

Dude that looks amazing.

I'm so gonna make this! Poblanos are hard to get here at this time of the year though.. Greetings from Finland!

Every dish I see looks incredible. The little tips during your cook are often game changers even though it may seem small at the time. Leaving the stem on the onion after quartering to keep the onion together is very helpful.

Chef Tom this is what I've been waiting for

Your audio picks up everything...from peeling the tomatillos to putting the veggies on the grill - high end production and good food! That along with some fried eggs would be a killer breakfast!

Wow! nice video, greetings from Mexico :D

I love your videos! Great job! I would love to see you make a beercan chicken. And maybe multiple chickens with different beers/rubs!

Mmmm I want some of that Chili Chef Tom, looks delicious!! New Subscriber 😊👍🏾

Los Dudes!....the best video I have seen in a long time on yt. Well filmed, excellent shots and superb editing...makes for a great short "to the point" video...I watched 4 others on chili verde yours was the best ...hands down!. And exactly the recipe I was looking for. PEfect.....Where the hell are you? Under the L line in January?

This is magnificent. I'm making some tonight and only wish I had a wood grill. I will try this one day, though.

You really wandered off the reservation when you added those potatoes. Never had a bowl of green with spuds in it!

Excellent video and recipe...........this is using raw ingredients and building it from there.......is a 'must try' for this fall season.

Nice dish!

great video. I appreciate your presentation

Best vid you’ve done to date

Nice!!!

Sucks that I can only "like" this one time. That looks incredible. Nice work Chef.

That looks amazing brother, I am going to give that idea a go with a cast iron skillet then transfer to a slow cooker here in the office.

big fan of your videos. would love to see you do a peach BBQ sauce.

Making hot sauce is super trendy right now, I'd love to see your take on some basic peppers and vinegar hot sauce.. some smoke? some garlic?

Interesting, i have never seen potatoes in verde. I may need to give it a try, thanks.

wow

Trying this with boneless beef ribs (i.e. not really ribs at all) today instead of pork. smells awesome so far...pairing with jalapeño cornbread.....and of course Negra Modelo!

As a Mexican I love how you made the Salsa (Y)

nice, man! I'm making That!

Just found your channel, great videos I was wondering what kind of gloves do you wear when you're cooking.

Y'all used to print the quantities in the vid as you went. Any chance of returning to that? Love what ya do!!!

Chef Tom, is this cook a directly on the fire or indirectly? Also, is the lid on the DO on or off during the simmer part of the cook? Thanks.

I enjoy your channel! A lot of great recipes and tips for the pellet grill. P.S...Where the heck do you live? Every other youtube you post your in heavy winter clothing and it looks like your breath freezes as it come out of your mouth LOL.

chef Tom is rad

Serve this ver some basmati rice and you got a hearty winter meal

What if you wanted to just make the chili verde sauce only, would you still add the beef stock to it in the food processor

Question, did you put a lid on the Dutch oven and then close the grill, or did you leave the lid off the Dutch oven and closed the grill?

Gentlemen! you need to know this recipe may the day for my mother. She turned 50 yesterday and was born and raised in New Mexico. I made this for her with a few Hatch chilies added in and it took her back home. This one was a little different from y'alls repertoire but thank you for doing it! This one hit home and it was epic!

where are your fancy grill grates?

Hey Tom, another great video! Hey I have an odd request if you need something out of the box (and assuming you haven't done it).... my Father n law makes this simply amazing cornbread in a cast-iron skillet. I've only seen him do it once and he said he doesn't go by a recipe, he simply throws the ingredients together, beleive me I've asked. I hate the common box of corn bread mix you can buy at any store....it's to dang sweet. I wish I had the ingredients but I dont. at any rate it may be a little something different to showcase how the YS series of pellet smokers can be used for baking as well as smoking and grilling. Cheers

We need a video on beard maintenance and grooming.

Is there an alternative to using the carne 8 sec seasoning? Do I even need it? I want to make this dish for a pot luck in a couple days so I can't wait for the spice rub to ship to me. 🤷🏻‍♂️.

Holy SHIT man!!

about how many servings does this recipe make?

you only missed a couple of hand made tortillas… looks awesome, dude

do you have any video on jerk ribs and chicken, Calvin

You're my favorite chef! Don't go to Food Network! Stay independent! Have tried several of your dishes! Wonderful! Hey, can you bring down the shipping cost on your spices?!

Can this be freeze dried?

where do you live, man? it looks cold!

can u do this with beef?

I'd love to see a good smoked duck!

I would like to see you cooking a whole lamb

Oh man.

@7:10 Why not add beer??? :-P

Did I miss where you put salt or did you just stick with salt from the stock..??

Okay, maybe I'm ig'nant, but the second you add potatoes to chili, it ceases to be chili and then becomes a stew. We have a rule in our annual chili cookoffs, if you want to enter a "chili" with vegetables (other than beans, which are legumes, not vegetables) or tubers, it's got to be fully vegetarian or vegan to compete in that category. Believe me, this is an awesome recipe, and I'll try it, but I just would have a hard time telling someone it's chili w/taters in it...

cook inside bro. your freezing

Could you use beef with this recipe and if so what cut?

hey, congrats for recipe, i love chili, i invite you to watch my recipe, i'm sure you like!

PLEASE PLEASE PLEASE... do some some dove stuffed with jalapeno and cheese, wrapped in bacon of course...

Has anyone attempted to do this recipe with chicken?

Those are some really nice tomatillos. You should see the garbage you get in northwest Ohio. It ain't pretty

I wish cilantro didn't taste like soap for me, otherwise I'd be making this!

Potatoes? POTATOES? No. Just, no. That is not chili. That is stew.

oooo....plactic and heat :-/

Flames don’t really give good taste, it is hot ambers that do, but, hey, you do you. P.S. otherwise, this recipe gets an approval of a professionally trained Mexican.

first xd