Great video and lovely family! I've made chili verde several times that took me about 36 hours just on the pork alone in my sous vide! One recommendation since it looks like you like to barbecue on your channel would be to fire roast all the peppers, onions and tomatillos whole and then blend them up into a sauce before you add them into the pot with the pork chunks. I also add a couple cloves of garlic to mine when I put it in the blender.
Thank you Greg for the nice comment and suggestion. I have been told roasting them first would add some flavor, but after tasting the end result it is almost impossible to think how it could taste better than it did. I appreciate you stopping by!
It is! In fact my wife Monica insisted I make this again this last weekend. Gave some to our new neighbors and they also loved it. You should definitely give it a try. Thanks for stopping by!
Eric, you need to pronounce those Spanish words since you like Mexican food so much. Looked good but it might have been better to roast the tomatillos and peppers first.
Good morning Erik and as always thank you for another great video. The pork looks fabulous! Hello to the family from frigid Kentucky.
Glad you enjoyed the video Greg. Thanks again for your support!
Great video and lovely family! I've made chili verde several times that took me about 36 hours just on the pork alone in my sous vide! One recommendation since it looks like you like to barbecue on your channel would be to fire roast all the peppers, onions and tomatillos whole and then blend them up into a sauce before you add them into the pot with the pork chunks. I also add a couple cloves of garlic to mine when I put it in the blender.
Thank you Greg for the nice comment and suggestion. I have been told roasting them first would add some flavor, but after tasting the end result it is almost impossible to think how it could taste better than it did. I appreciate you stopping by!
Giving this one a try soon.
You should. My wife keeps talking about it, came out great. Thanks for stopping by!
Looks delicious 😋
It is! In fact my wife Monica insisted I make this again this last weekend. Gave some to our new neighbors and they also loved it. You should definitely give it a try. Thanks for stopping by!
I was just about to get ready to go to the butcher. Now I have to add a boneless pork shoulder to the shopping list 🤣
My cardiologist is very upset with you Erik! That looks delicious
Tomatillos are related to the kiwi and goose berries. Thanks Erik I always learn something good. IS this a great country or what?
Ah, does the pope wear a funny hat? He'll yes this the greatest country! Merica!
40 calories isn't too bad per serving but sugar is still sugar no matter if it's fructose or added sugar.
You could scoop off the extra fat on the chili in the blender before you blended it, if you wanted to
Eric, you need to pronounce those Spanish words since you like Mexican food so much. Looked good but it might have been better to roast the tomatillos and peppers first.
I would not eat that, so much pork fat in that food!!!! Your heart will pay for it later!!
salt ...............