My mom use to make this. She said she first had a version of Chili Verde as a child when her and her family were imprisoned in an internment camp in Gila, Arizona. It was one of my favorite meals.
As a mexican, I approve this interesting approach. I use caramelized onions for sweetness instead of honey, you can also throw some fava beans or cooked nopales for extra texture and veggie. DO NOT forget the orégano yall, it just doesn't taste right without it. doesn't have to be the mexican variety tho.
Thanks Jazz, that means a lot to me! Caramelized onions are a great idea if you have the time. Also love the idea of adding fava beans or nopales. I used to do a plant-based stir-fry using nopales and caramelized onions when I lived in the US (I've never seen them here in Japan). Yea, the oregano is must for sure. I also like to add a small pinch of epazote if I have it around.
Thank you so much for your video!! Did think to roast them in the oven. My mom taught me to roast them on the stove top. Sauce is always the most time consuming!!
You're welcome Carina! The stovetop work as well, but when you're making a lot, the oven is a lot faster. When I lived in a place where I could have a grill, I used to do it over charcoal which gives them an even better taste. Yea, the sauce is pretty time consuming which is why I like to make a lot and then upcycle the leftovers into Tamales, Tortas, and Huevos Rancheros.
I love chile verde and the fact that everyone makes it a bit different. It looks amazing. Because I like spicy food, I make mine with a combination of jalapeno peppers and dried chile de arbol and if I feel like it, I like to throw in a chile morita for a bit of smokiness. I cut corners and pressure cook the pork, too!
That's how I feel as well! Thanks for sharing your method! I like it pretty spicy too, but unfortunately we have people that can't take too much heat in the household so I served this with some home made lacto-fermented hot sauce. I love the idea of adding some Chile Morita, I'm gonna have to try that next time!
My Husband WHO Never Cooks! Made this for a second time ! Super Easy Peazy! And DELISH !!!! Roasting the veggies is new for us. but The quality and flavor are so much better than anything out of a can!!!! Its So much easier than I thought ! But we leave out the jalepenos! but I bet if we remove the seeds and insides - It might not be as hot as we think it could be ;D Thank You Marc for the Great Recipe!!!
Hi Jenn, I'm so glad to hear this was able to inspire your husband to cook😄 Next time, try substituting Anaheim peppers for the jalapeños (they're more like bell peppers in spiciness) but it will still give you the pepper flavor. Anyway thanks for stopping by to share and I hope you're both able to find more dishes here that you're into.
@@michaela.5363 Thanks Michael, welcome to the channel! I usually release a new video once a week on Sunday morning at 8am PT/11am ET. It takes me 3-4 days to shoot an edit one so it's just not possible to do more at this time. As for the appliances, I use a Rinnai gas oven and stove, most of my other appliances are imported (Vitamin VitaPrep 3 for blender, KitchenAid stand mixer, Hurom juicer, Braun hand blender, etc).
I’m Latina and have been cooking since I was 12 years old. My Mother taught me how to cook and my Chile Verde has always been a “hit”! I have to tell you that I cooked your Chilie Verde and it was “excellent”! I loved all the delicious seasonings you added and OMG! The honey really did it! It's my favorite and I will definitely use your recipe. Do you have a recipe with the directions? I didn't hear you mention how much chicken broth to use and how much honey. Thank you. Rebecca
Wow, thank you SO much for the kind words Rebecca, your comment made my day😄 The ingredients are all listed in the video description with their quantities or you can hop over to my website for a more detailed written recipe: norecipes.com/chile-verde-green-chili/
Amazing! This recipe has replaced my old one, which was a family favorite. Yours has something Extra about it that has won me over. Using the right chilis makes a big difference! I decided to do something whacky and served it over homemade french fries, sorta like a Poutine. Delicious! The sweetness of the Yukon Gold potatoes contrasted well with the tart tomatillo sauce. Chile Verde is one of my "Rescue Meals", and I always have some in the freezer for emergencies. With your version I'll have to make up "emergencies" so I can serve it more often!😆
Such a great idea! One of the things I love about this is that you can do so much with leftovers. It also makes good huevos rancheros, tortilla soup, and pulled pork sandwiches. BTW I just finished eating a pot of Birria lamb. The first thing I cooked after getting back from the US with a stash of dried chiles. Will probably make a few more times to tweak the recipe (went for ease of preparation on this one) but it will eventually go up on Patreon or here.
@@NoRecipes Glad you could bring back the ingredients! Went back to the Flea Market to get the stuff for the Chile Verde; I think I'll be making it a regular thing. Getting to know some of the vendors there. Everything is so fresh!
@@NoRecipes My husband had to look up Birria; he found out that the word meant "worthless" to the Spanish Conquistadores, because the dish was made with goat meat, which they detested. They had given the animals to the natives because they had too many. It's a specialty of Jalisco and Michoacan, the two states where most of our local Mexican population comes from. It's a popular wedding dish here. It's in all the restaurants, too. I had some once, but I think it was made with beef. There's a lot of good history to this dish. Have fun researching! Can't wait to try your version.😊
Um, that looks incredible.... I'm glad you shared this because I've been wanting to make my own for some time but had no idea what it was called or what even went into it. I had the first time while living in White Plains, NY. There was a Mexican place on Lakeview Ave. with very rude staff but excellent stews. I think removing the fat at the top of this stew is a good call. I typically don't do that, especially for curries, but I remember that stew being borderline too oily.
Thanks! Glad I could solve the mystery 😆 This is honestly one of my favorite stews, Mexican or otherwise and it's usually my benchmark (along with tamales, and corn tortillas) for a Mexican restaurant (so few get it right). As for fat, I usually remove it only when it gets excessive (like with pork belly) or for things like this where I plan to eat a lot of the sauce.
@@NoRecipes So, I saw that organic tomatillos were on sale and went all in for this recipe. I used beef chuck, long green hot chilies, and green bell peppers instead since that's all the store had. I think it may influenced the flavor and color some, but probably not much. I purchased dried smoked green chili flakes during an Arizona trip a year ago so I added half a cup I had soaked in hot water. The whole dish turned out pretty awesome. I'm really looking forward to how it'll taste tomorrow!
@@tanluwils1736 Awesome! Yea green bell peppers will tend to be a little lighter in color than the poblanos I used, but they should still taste similar. Thanks for reporting back! If you end up with leftovers they make a great Huevos Rancheros, Chilaquiles, or Tortilla soup.
@@NoRecipes Here I am making this recipe again, but this time, I have the majority of the ingredients you've listed, except I replaced Mexican oregano with Green oregano. I also sliced everything before I roasted them in order to get as much surface exposure browned as possible. What I did differently regarding the cooking is I've cooked the pork shoulder in the pressure cooker stewed the salsa verde in a pot on the stove. I figure I may want to use the pork and salsa verde separately. Man, I'm looking forward to this!
@@tanluwils1736 Hope you enjoyed it! Cooking the ingredients separately will give you some more versatility, but the flavors won't really have a chance to meld, so you may want to consider combining the portion you plan on eating and cooking them together for some time.
These aren't tomatoes, they are tomatillos, which have a papery inedible husk on the outside that must be removed. As for the peppers, it's optional, but I usually remove any loose bits of skin because they don't add any flavor and have a waxy texture that end up like little bits of plastic in your sauce.
Thanks! It's been a while since I've made pozole verde (I usually make pozole rojo), but I add fewer chiles relative to the tomatillos and more stock. I also usually blend in some pepitas and stale tortillas for body.
@@NoRecipes really I make my pozole rojo with dehydrated guajillo 🌶️ 🌰, garlic and with the chicken or pork stock make my red sause well first I cook the meat with salt 🌰, garlic and so on,ask me for any Hispanic recipe I'm not the best but a lot of people like my food 😂I work at school and I feed the teachers😂.
Wow that's an interesting idea! I'm not really sure how they would hold up to the process though as their skins are much thinner than Ume skin and they have a much higher moisture content. My guess is that they would turn to mush.
I made it exactly as the recipe called for but I found the cinnamon overpowering. My husband was very disappointed because this is his favorite dish and he disliked the cinnamon as well.
Hi Misty, I'm sorry to hear that. It's possible your cinnamon was more potent than mine, or you're just not as into cinnamon as me. Try leaving it out the next time.
Good question Michael. I haven't tried it, but I don't see any reason why it wouldn't work. You can obviously skip the roasting step for them if you used canned ones, and just roast the peppers and aromatics.
Hi Brendan, sorry to hear my video annoyed you. That certainly wasn't my intention, but I live in a country of non-english speakers and I've had to slow my roll so that people can understand what I'm saying 😅 It might help if you speed the video up to about 1.5x speed. As for gooseberries (Grossulariaceae family), they are not related to tomatillos (Solanaceae family) or tomatoes (Solanaceae family). I think you might be getting confused with ground cherries which are also in the nightshade family along with tomatoes and tomatillos.
Your video was NOT annoying! I enjoyed you and the fact that you truly enjoy cooking. Please continue to share your amazing recipes and I love your enthusiasm and spirit!! One thing I couldn't find and that's a written recipe. Thank you.
@@beckysantos8573 Thank you for your kind words Becky and I'm so sorry for the slow response. The written list of ingredients is in the video description, and there's also a link there to the full written recipe on my website. Here's a link for your convenience norecipes.com/chile-verde-green-chili/
![Eminem - Temporary (feat. Skylar Grey) [Official Music Video]](http://i.ytimg.com/vi/ZaK9Wi5ho0o/mqdefault.jpg)
My mom use to make this. She said she first had a version of Chili Verde as a child when her and her family were imprisoned in an internment camp in Gila, Arizona. It was one of my favorite meals.
Hi Mary, thank you for sharing your story! I hope you have a chance to give this a try.
As a mexican, I approve this interesting approach. I use caramelized onions for sweetness instead of honey, you can also throw some fava beans or cooked nopales for extra texture and veggie. DO NOT forget the orégano yall, it just doesn't taste right without it. doesn't have to be the mexican variety tho.
Thanks Jazz, that means a lot to me! Caramelized onions are a great idea if you have the time. Also love the idea of adding fava beans or nopales. I used to do a plant-based stir-fry using nopales and caramelized onions when I lived in the US (I've never seen them here in Japan). Yea, the oregano is must for sure. I also like to add a small pinch of epazote if I have it around.
Plolo
Wow! I got to say your recipe is really authentic as we make it in Mexico and even better is your pronunciation of the ingredients.
Thanks Francisco! 🇲🇽
Thank you so much for your video!! Did think to roast them in the oven. My mom taught me to roast them on the stove top. Sauce is always the most time consuming!!
You're welcome Carina! The stovetop work as well, but when you're making a lot, the oven is a lot faster. When I lived in a place where I could have a grill, I used to do it over charcoal which gives them an even better taste. Yea, the sauce is pretty time consuming which is why I like to make a lot and then upcycle the leftovers into Tamales, Tortas, and Huevos Rancheros.
Your video is already so lovely and happy.
Thank you 😊
I love chile verde and the fact that everyone makes it a bit different. It looks amazing. Because I like spicy food, I make mine with a combination of jalapeno peppers and dried chile de arbol and if I feel like it, I like to throw in a chile morita for a bit of smokiness. I cut corners and pressure cook the pork, too!
That's how I feel as well! Thanks for sharing your method! I like it pretty spicy too, but unfortunately we have people that can't take too much heat in the household so I served this with some home made lacto-fermented hot sauce. I love the idea of adding some Chile Morita, I'm gonna have to try that next time!
My Husband WHO Never Cooks!
Made this for a second time !
Super Easy Peazy!
And DELISH !!!!
Roasting the veggies is new for us. but The quality and flavor are so much better than anything out of a can!!!!
Its So much easier than I thought !
But we leave out the jalepenos!
but I bet if we remove the seeds and insides - It might not be as hot as we think it could be ;D
Thank You Marc for the Great Recipe!!!
Hi Jenn, I'm so glad to hear this was able to inspire your husband to cook😄 Next time, try substituting Anaheim peppers for the jalapeños (they're more like bell peppers in spiciness) but it will still give you the pepper flavor. Anyway thanks for stopping by to share and I hope you're both able to find more dishes here that you're into.
amazing recipe thanks for sharing chef
Thanks Kristine!
The production value is insane! The chile verde looks pretty amazing too. 🤤 Had to subscribe.
Thanks Ivet, and welcome to the channel!
so yummy!! i'd love to see a chilaquiles episode!
Great idea, I love Chilaquiles! I've added it to the list.
Thank you Marc!
You're welcome! Hope you're doing well!
Excellent video. Love the authenticity... Well done.
Thank you!
Love your enthusiasm! I want whatever it is that you're on
Hahaha Thanks Michael!
@@NoRecipes Subscribed to your channel. Please do more videos. Btw what sort of Japanese appliances are you using?
@@michaela.5363 Thanks Michael, welcome to the channel! I usually release a new video once a week on Sunday morning at 8am PT/11am ET. It takes me 3-4 days to shoot an edit one so it's just not possible to do more at this time. As for the appliances, I use a Rinnai gas oven and stove, most of my other appliances are imported (Vitamin VitaPrep 3 for blender, KitchenAid stand mixer, Hurom juicer, Braun hand blender, etc).
I’m Latina and have been cooking since I was 12 years old. My Mother taught me how to cook and my Chile Verde has always been a “hit”! I have to tell you that I cooked your Chilie Verde and it was “excellent”! I loved all the delicious seasonings you added and OMG! The honey really did it! It's my favorite and I will definitely use your recipe. Do you have a recipe with the directions? I didn't hear you mention how much chicken broth to use and how much honey. Thank you.
Rebecca
Wow, thank you SO much for the kind words Rebecca, your comment made my day😄 The ingredients are all listed in the video description with their quantities or you can hop over to my website for a more detailed written recipe: norecipes.com/chile-verde-green-chili/
Amazing! This recipe has replaced my old one, which was a family favorite. Yours has something Extra about it that has won me over. Using the right chilis makes a big difference! I decided to do something whacky and served it over homemade french fries, sorta like a Poutine. Delicious! The sweetness of the Yukon Gold potatoes contrasted well with the tart tomatillo sauce.
Chile Verde is one of my "Rescue Meals", and I always have some in the freezer for emergencies. With your version I'll have to make up "emergencies" so I can serve it more often!😆
Such a great idea! One of the things I love about this is that you can do so much with leftovers. It also makes good huevos rancheros, tortilla soup, and pulled pork sandwiches. BTW I just finished eating a pot of Birria lamb. The first thing I cooked after getting back from the US with a stash of dried chiles. Will probably make a few more times to tweak the recipe (went for ease of preparation on this one) but it will eventually go up on Patreon or here.
@@NoRecipes Oooh, Birria! It's very popular here, but I've never made it. I look forward to learning from you.😃
@@kathcares Yea, that was a food trend I missed out on being in Japan. It's literally the first thing I ate when I landed in Portland.
@@NoRecipes Glad you could bring back the ingredients! Went back to the Flea Market to get the stuff for the Chile Verde; I think I'll be making it a regular thing. Getting to know some of the vendors there. Everything is so fresh!
@@NoRecipes My husband had to look up Birria; he found out that the word meant "worthless" to the Spanish Conquistadores, because the dish was made with goat meat, which they detested. They had given the animals to the natives because they had too many. It's a specialty of Jalisco and Michoacan, the two states where most of our local Mexican population comes from. It's a popular wedding dish here. It's in all the restaurants, too. I had some once, but I think it was made with beef.
There's a lot of good history to this dish. Have fun researching! Can't wait to try your version.😊
Um, that looks incredible.... I'm glad you shared this because I've been wanting to make my own for some time but had no idea what it was called or what even went into it. I had the first time while living in White Plains, NY. There was a Mexican place on Lakeview Ave. with very rude staff but excellent stews. I think removing the fat at the top of this stew is a good call. I typically don't do that, especially for curries, but I remember that stew being borderline too oily.
Thanks! Glad I could solve the mystery 😆 This is honestly one of my favorite stews, Mexican or otherwise and it's usually my benchmark (along with tamales, and corn tortillas) for a Mexican restaurant (so few get it right). As for fat, I usually remove it only when it gets excessive (like with pork belly) or for things like this where I plan to eat a lot of the sauce.
@@NoRecipes So, I saw that organic tomatillos were on sale and went all in for this recipe. I used beef chuck, long green hot chilies, and green bell peppers instead since that's all the store had. I think it may influenced the flavor and color some, but probably not much. I purchased dried smoked green chili flakes during an Arizona trip a year ago so I added half a cup I had soaked in hot water. The whole dish turned out pretty awesome. I'm really looking forward to how it'll taste tomorrow!
@@tanluwils1736 Awesome! Yea green bell peppers will tend to be a little lighter in color than the poblanos I used, but they should still taste similar. Thanks for reporting back! If you end up with leftovers they make a great Huevos Rancheros, Chilaquiles, or Tortilla soup.
@@NoRecipes Here I am making this recipe again, but this time, I have the majority of the ingredients you've listed, except I replaced Mexican oregano with Green oregano. I also sliced everything before I roasted them in order to get as much surface exposure browned as possible. What I did differently regarding the cooking is I've cooked the pork shoulder in the pressure cooker stewed the salsa verde in a pot on the stove. I figure I may want to use the pork and salsa verde separately. Man, I'm looking forward to this!
@@tanluwils1736 Hope you enjoyed it! Cooking the ingredients separately will give you some more versatility, but the flavors won't really have a chance to meld, so you may want to consider combining the portion you plan on eating and cooking them together for some time.
for me this is new, going to try this tomorrow
I hope you enjoy it Claudia!
I Love Your Outgoing and Happy Videos!!!
Thanks, I'm a big believer in the butterfly effect. There's so much negativity on the Internet so try and use my platform to spread positivity.
Interesting recipe! So tasty!
Thank you!
How come did you peel the tomatoes you peel the peppers?
These aren't tomatoes, they are tomatillos, which have a papery inedible husk on the outside that must be removed. As for the peppers, it's optional, but I usually remove any loose bits of skin because they don't add any flavor and have a waxy texture that end up like little bits of plastic in your sauce.
Great recipe, but we didn’t care for the cinnamon. Love all the crazy prep❤️
Thanks Victoria, hope you enjoy it even more next time without the cinnamon😀
@@NoRecipes Making 2nd batch tomorrow; sharing on Facebook, and I have shared via texts. Thank you!
@@victoriamartin9872 Thanks!
Yee's one of the best foods,nice recipe,sounds like pozole only with out hominy.
Thanks! It's been a while since I've made pozole verde (I usually make pozole rojo), but I add fewer chiles relative to the tomatillos and more stock. I also usually blend in some pepitas and stale tortillas for body.
@@NoRecipes really I make my pozole rojo with dehydrated guajillo 🌶️ 🌰, garlic and with the chicken or pork stock make my red sause well first I cook the meat with salt 🌰, garlic and so on,ask me for any Hispanic recipe I'm not the best but a lot of people like my food 😂I work at school and I feed the teachers😂.
@@xiomaraf.7770 Wow that's super interesting you use chestnuts (🌰) in your pozole? I use a combination of Guajillo and Pasilla chiles in mine.
@@NoRecipes 😁😁no I thought that was onions 😁 sorry no chestnuts.
@@xiomaraf.7770 😆 🧅
You really should be getting more views
Thanks Michael, I'm counting on folks like you to spread the word 😉
Could you pickle tomatillos like umeboshi?
Wow that's an interesting idea! I'm not really sure how they would hold up to the process though as their skins are much thinner than Ume skin and they have a much higher moisture content. My guess is that they would turn to mush.
I made it exactly as the recipe called for but I found the cinnamon overpowering. My husband was very disappointed because this is his favorite dish and he disliked the cinnamon as well.
Hi Misty, I'm sorry to hear that. It's possible your cinnamon was more potent than mine, or you're just not as into cinnamon as me. Try leaving it out the next time.
Can you use canned tomatillos instead of fresh ones?
Good question Michael. I haven't tried it, but I don't see any reason why it wouldn't work. You can obviously skip the roasting step for them if you used canned ones, and just roast the peppers and aromatics.
Adopt me please lol. I love your content!!!!!
hahaha thanks!
Hello, Do you have a way to contact you in a private? And email for example? Thanks
Hi Thessy, I have a contact form on my website norecipes.com you can fill out.
This guy is way too excited
Hahaha I get hyper when I’m nervous 😅
your overenunciation is really irritating to listen to Also, tomatillos are related to gooseberries, not tomatoes.
Hi Brendan, sorry to hear my video annoyed you. That certainly wasn't my intention, but I live in a country of non-english speakers and I've had to slow my roll so that people can understand what I'm saying 😅 It might help if you speed the video up to about 1.5x speed. As for gooseberries (Grossulariaceae family), they are not related to tomatillos (Solanaceae family) or tomatoes (Solanaceae family). I think you might be getting confused with ground cherries which are also in the nightshade family along with tomatoes and tomatillos.
Your video was NOT annoying! I enjoyed you and the fact that you truly enjoy cooking. Please continue to share your amazing recipes and I love your enthusiasm and spirit!! One thing I couldn't find and that's a written recipe.
Thank you.
@@beckysantos8573 Thank you for your kind words Becky and I'm so sorry for the slow response. The written list of ingredients is in the video description, and there's also a link there to the full written recipe on my website. Here's a link for your convenience norecipes.com/chile-verde-green-chili/