How to Make Chile Verde con Cerdo with Julia Collin Davison 

i am a retired americaniving iin mexico. this recipe is pretty authentic. locals would approve

I love that you use the fat in the process…no waste! Can’t wait to try this one.

Great recipe! I squeezed some lime juice to finish it off and it was awesome!

I'm mexican and I love anything with tomatillos.

It's amazing how many different variations of Chili Verde there is on RU-vid. 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!

Thank you! You showed me new cooking methods and ways to use spices that are a quite revelation.

This is going to be one of my very favorite recipes you guys have ever put out! I’m glad you shared and because I lost mine!

What a great tutorial, Julia. I learned this dish from a written recipe. I wish I could have seen this video years ago. Thanks!

I wrote down the recipe so you don’t have to… *Chile Verde con Cerdo* Serves about 7-8 *Ingredients:* • 3.5-4 lb. pork butt (shoulder) • 1 TBSP Kosher salt • 1 cup of water • 1-1/2 lbs. tomatillos (I recommend getting 2 lbs. in case you get some bad tomatillos). • 5 poblano peppers • 1 jalapeno • 1 yellow sweet onion • 5 cloves of garlic • 1 TBSP olive oil • 1 tsp of oregano • 1 tsp of ground cumin • 1/8 tsp of cinnamon • tiny pinch of ground clove • 2 bay leaves • 2 tsp sugar • 1 tsp black pepper • 1 tsp of Kosher salt • 10-12 corn tortillas • ½ bunch to 1 bunch cilantro leaves, chopped. *Directions:* *Prep Your Meat* - 0:32 1. Cut 1-1/2 inch slices. 2. Cut out any of the huge chunks of fat and reserve for use later. 3. Cut into 1-1/2 inch pieces and cut out any large chunks of fat. Cut fatty pieces into small sizes. 4. Add meat to a bowl and the add 1 TBSP of Kosher salt and toss to mix well. This will season it well and ensure it stays nice and juicy during braising. 5. Cover in plastic wrap and store in the fridge for at least 1 hour. *Utilize Pork Fat Trimmings* - 1:52 6. In a Dutch oven, add pork trimmings and 1 cup of water. This will help render the fat and pull out the proteins, which will help create a fond on the bottom of the pot. No heat setting is given in the video. I recommend using high heat to bring the water to a boil and once it boils, lower the heat to medium-high. Keep an eye on it closely if you do - 3:08. You need to boil off all the water. Listen for a sizzle and use your nose to smell as you prep your sauce. *Prep and Roast Your Vegetables* - 2:23 7. Husk and wash your tomatillos. I use a paper towel to dry and remove any residual stickiness. Discard any tomatillos that look they were once bug food (this is why I recommended buying a little more than what you need) 8. Wash your poblanos and jalapenos. Cut in half lengthwise. 9. Cut onion into wedges and remove the outer layer of skin along with the tough first layer. 10. On a cookie sheet lined with aluminum foil, place tomatillos and garlic along with the poblano and jalapeno skin side up. If you don’t have a cookie sheet large enough for the ingredients, just do it in batches. 11. Drizzle about 1 TBSP of olive oil onto the peppers and tomatillos 12. Set your oven’s rack to 6 inches below your oven’s broiler. 13. Broil for about 10 minutes (check on your garlic at about 8 minutes to ensure it’s not burnt and remove if necessary) *Drain Your Pork Fat* - 5:51 14. After the water has evaporated and your pork trimming have a nice mallard reaction, remove them with a slotted spoon. Pour off all but 2 TBSP of the rendered pork fat. *Remove Skins from Peppers* - 6:18 15. Using several dry paper towels (I find a spoon removes too much flesh), rub off as much of the blackened skin as possible from the peppers. It’s not necessary to remove all of it and some blackened bits will give your sauce character. Optional: Remove seeds from jalapeno. Some poblanos can be spicier than other batches so it’s your call. 16. Remove skins from garlic cloves. *Make Your Sauce* - 7:50 17. Add your roasted vegetables and the flavorful juices from the cookie sheet to a food processor and pulse 5-6 times for a chucky salsa. If you don’t have a food processor, a blender works just as well. *Assemble Chile* - 9:31 18. Preheat your oven to 325 F 19. Heat your Dutch oven and its 2 TBSP of oil over medium heat. 20. Bloom the oregano, ground cumin, ground cinnamon, and ground clove in the oil for about 30 seconds. 21. Add your sauce, bay leaves, sugar, black pepper, salt and pork. 22. Bring to a simmer, cover and place into the oven. 23. Cook for 90 minutes. 24. Check your meat. You want the pork to have a slight bit of resistance when poke it with a fork, but not so tender it falls apart. 25. Remove from oven and let rest for 10 minutes. *Toast Corn Tortillas* - 11:32 26. If you have a gas burner, place them on your burner over medium-high heat, about 10-15 seconds on each side depending on your stove. Move around every few seconds. Get a nice little char on the tortilla. 27. Place in a tortilla warmer to keep warm. I use aluminum foil. Get a sheet that is about 2.5 times the length of the tortilla, fold in half and place the tortillas between the sheets and lightly seal the sides and front until all are cooked. Seal tight when done. Tortillas will stay warm. *Serving Your Chile* - 12:16 28. Scrape the bits on the side into chile and stir in any fat that has risen to the top. Remove bay leaves. 29. Add ½ cup chopped cilantro and mix. 30. Garnish with more cilantro and serve with corn tortillas. Let me know if I missed anything or there are errors. It's getting late and this took longer than I care to admit. Hahaha. If you're using the RU-vid app on a phone or tablet, you can copy the recipe by opening the video on your phone or tablet's browser (Safari or Chrome), opening comments and copying the text from there. Paste it into your favorite note taking app. I use Google Keep.

This is one of my favorite meals. Now I know how to cook it.

This is one of my favorite dishes. Thank you, I’ll be making this, this weekend.

Thank you for a great cooking lesson, it makes me feel like I can do it

yum the is the way I am cooking my Chile Verda from now on. Thank you

Great recipe and You Ladies are awesome. Thank you 😊 💓 ☺

What gorgeous lighting in this video 😍

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.

I've made this 3 times so far. Sooo Goood ... freezes very well!

Any way or another one thing that makes me happy is that Mexican food is well embraced in the culinary world. It does not matter the way that you make it. Like a homemade curry with dozens of versions, but a good result. My mom, my aunt, my grandma and myself we make chile verde in different ways with delicious results. I like this version too!

Wonderful! Added potatoes and totally forgot to add the cilantro. I also browned the meat a few minutes before adding the sauce. So freakin' good!

I look forward to trying this recipe!

i am retired in mexico. this recipe is pretty authentic. locals would approve

Awesome recipe!

Pop the browned poblanos in a plastic ziploc bag for 10 mins or so and the skins will peel easily. Browning the pork first adds more flavor.

Looks great!

Great recipe! Thanks

Im 🇲🇽, I have to say Julia this recepie is truly authentic. method is different but it a preference to roast the ingredients on the oven. 💕😋

I made this yesterday; it turned out pretty good and thankfully my head didn’t explode.

Making this right now, can’t wait to taste it!☺️

It's perfect... Perfect

Whenever I think to myself “yeah, I’ve been making good food but how do I take it to the next level?” I immediately see if ATK has a vid

I still prefer to brown the meat. I think it's just a better end presentation. I like to serve with rice.

I can't wait to surprise my husband with this! I am always trying to surprise him with new mexican recipes that I have found (beside the ones I get from his Mama)

Made this today, super delicious. It’s going to be a new favorite. Thanks ATK!

THANK YOU PAUL

I made this for NYE. It came out great.

YUM! I want to can it so I can just cook a bunch of pints when I crave it!

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 job. I love this channel. Makes me proud to be an American cook. Bravo!

YUMMMMM!!!!!

finally you did Chilli Verde - check out smothered burritos using chili verde - southwest tex-mex perfection beyond belief - so good, the best!

😋 yummy 😋

Makes me hungry

Very similar to the way I make chile verdi, but I don't use sugar or bay leaves in mine. A little cumin and New Mexican style dark chile powder, plus salt and pepper of course.

If you put the roasted poblanos into a zip lock bag for 15 to 20 minutes to steam the skins peel much easier.

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. 😮😊

Necesitas mas chiles. I brown the pork before adding tomatillos sauce,

Wow I did know the science of eating spicy foods. Cool!

I've never seen it made like that but it doesn't look bad. I've made Pork Chile Verde hundreds of times (I'm a chef) and do it up a few times a month at home. Personally I use a bit of chicken stock and just stew all the veggies, hitting with a stick blender briefly if necessary. While it's not at all traditional I like to slice the butt into steaks/sliced and toss 'em on the Traeger for 30 minutes to get some smoke & char into 'em. And I'll use half a can of Chipotles in Adobo for some POP and a tad more smoke. Most traditional recipes call for some potato but I like to add hominy.

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.

Am I the only one who loves that she's wearing a bandaid (asked by someone who had a recent cheese grater accident)?

I make this about once a month. That pork should have been removed and placed under the broiler for a few minutes and then put back in the sauce.

ATK, what's up with not giving the roasted garlic a money shot? It's *garlic* on a *cooking show*! Love of garlic brings people together! Spread love and garlic paste! (🤣)

I always wonder why you don't leave more of the char on the veggies in the mix. I LOVE that roasted flavour in there. When we do salsa in the fall, I blacken everything on the BBQ before it gets cooked down and leave as much as I can in there.

Poblanos are the friendliest of chiles.

Denver we smother foods with that ! Damn right it's good !

Also company with Beans on the side, mm! mm!, frijoles de Olla. In Guadalajara we have a popular recipie, but thinner meat ... "Carne en su Jugo" very similar, in a bowl of soup , sprinkle bits of bacon , same ingredients, fresh hot tortillas to push around, mm.

Looks delish! I’m gonna make that! What about browning the pork?

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

❤❤!!!

Where did you get the bowl plate? I've been searching for something like that but haven't found one!

ATK is the best. Always

Funny that I got a commercial for the Shapermint Bra before this played.

😊

Interesting way to name it. Carne de puerco en chile verde is a bit more common, I believe. End result is the same, minus some minor variations.

👍

😋👍🏻

Us tip ribs or short ribs and brown the meat before adding the sauce

Didn't Julia/ATK post this EXACT SAME VIDEO a week or so ago? I remember watching it.

Is this the new kitchen?

I bet the pork fat trimmings didn’t last long during filming…. I’d have been eating them like candy.. yum 🤤

What is the knife you are using in this video?

This looks very delicious wonder if chicken thighs could be substituted for the pork.

That chile looks hot and spicy and delicious.

Mexican here, we don’t use the oven for Chile verde. We use a comal on an open flame.

Fork? Spoon? C'mon now...the correct choice would have been the tortilla.

I am from the Philippines, i would like to know of what could i replace TOMATILIOS with, cause i think we don't have that in our place

Yo

Nice except you need 2 bottles of tomatillo salsa, 3 Jalapenos and an Instant Pot? You have the Scottish Presbyterian Rochester version there (ask your partner about that). I may even add in 1 1/2 pounds of potatoes and let it cook for 12 minutes?

Thank God for the band-aid...

Why can't I go the the recipe link without signing up with a credit card?

what a hoot , kosher salt , on pork?

OK but what became of the trimmings after you took them out? Chef snack?

How do you char the tortillas with an electric stove?

What’s with the dog dish?

MMM SOAP SOUP

Those are giant tomatillos!

I brown the meat prior to adding other ingredients & I do not care for the cinnamon. I also like to add red tomatoes 🍅

I call this carne de puerco en chile verde

I watched Hallraiser Judgement and now I can't eat this.

Girl moving quick to smell that 8:24

For best results, omit the tomatillos and increase the chilies accordingly. Tomatillos add a rather bitter, sour flavor.

Those are fruits.

The tittle I believe is wrong, the subject it's CERDO and not Chile verde

Half the jalapeno seeds and ribs? Spicy? For the entire pot? Obviously not a chili head. 😁 It looks good but I'd definitely be adding more heat, maybe even a couple of serranos.

I've seen people who roast peppers then run them under water to get the skin off i honestly don't understand it they are washing away all the flavor

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.

so...since you're releasing a month old recipe, does it mean the season is over?

The sauce chilli looks great but the pork doesn't. I prefer to have the pork braised.

This is a re-upload. 🙄

No need to trim the fat from her Pork shoulder. Considering that even with the small amount of fat removed. This is a saturated fat laden recipe!