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Requesting your GREATEST chile verde recipe!

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  • ofelles
    commented on 's reply
    That sounds like you did a great job!. Of course I enjoy the tart.

  • barelfly
    replied
    Add a bit of honey or sugar to balance out the tartness of the tomatillos. Take a small cup of the chile and add to that to see how it is and try to get a measure of how much.

    And save that green chile for something else I don’t think it will change the profile much because of the tomatillos. A couple of those 505 Green Chile jars and you could make New Mexico green chile.

    Leave a comment:


  • Attjack
    replied
    Is this the best? I'm not sure about that but it's good and very easy.

    https://www.seriouseats.com/recipes/...de-recipe.html

    Leave a comment:


  • DogFaced PonySoldier
    replied
    Ok, I've got it all assembled and it's cooking down.

    I used about 6 or 7 lbs of pork butt, smoked for about 3h at 150ºF. About ~4 lbs of tomatillos, 6 jalapenos and 6 or so poblanos (roasted), roasted onion and garlic, some cumin, salt, Mexican oregano... one big bunch of cilantro.

    I cut the pork butt into chunks and got a really nice hard sear on all of it (that takes a while), threw it in a big stock pot, deglazed my cast iron with roasted chopped onion, roasted garlic and chicken stock, poured this over the meat, then added in the puree and it's all simmering away now. Added about a teaspoon of cayenne, as I'd pretty well removed most of the seeds and ribs from the peppers.

    It's fairly tart at the moment - I think I probably used too many tomatillos and not enough poblanos. I'm hoping the tartness will cook out of it just a little. Otherwise I think the flavor is good. I could add in more cilantro or onion, but I don't have any more peppers to roast and puree. I hope it turns out ok.

    Thanks for all the advice fellas.

    <edit> I do have a jar of hatch green chiles I could throw in... I think it's this one:

    Click image for larger version

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    What do you think, is this worth throwing in if it's still too tart in an hour or so?
    Last edited by DogFaced PonySoldier; February 21, 2021, 03:38 PM.

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  • ecowper
    replied
    The recipe ofelles posted is pretty close to my wife’s recipe. Very similar approaches. Biggest differences, I think, are the types of peppers. Try that one .... it’s gonna be pretty damned good. Then tune it from there the next tie you Cook a Chile verde.

    Leave a comment:


  • ecowper
    commented on 's reply
    Roasting the peppers and tomatillos is a good trick. My wife uses it too. I think her Chile verde is off the hook.

  • latenight71
    replied
    This is my go to Mexican recipe site. It's never let me down. you can use search box for meat type to find multiple recipes. The salsa recipes are outstanding, as well. I operated a taco cart catering business for 6 years and used their recipes for my salsas and sauces to very good results (when an Abuela gives you the nod you know you done bueno). check it out. you'll all be eating Mexican this week, I guarantee!

    https://www.mexicoinmykitchen.com/

    Leave a comment:


  • Texas Larry
    replied
    I’m with Jim White on smoking the chuck or whatever at least partway done before adding it to the pot. Adds a nice flavor. Otherwise much the same as yours I’m guessing.

    I did a version of this one to rave reviews recently: https://www.foodandwine.com/recipes/chicken-chile-verde
    Last edited by Texas Larry; February 21, 2021, 01:12 PM.

    Leave a comment:


  • 58limited
    replied
    I've done Charley Langer 's version a couple of times and I love it!

    https://pitmaster.amazingribs.com/fo...de-mild-medium
    Last edited by 58limited; February 21, 2021, 08:24 AM.

    Leave a comment:


  • Jim White
    replied
    So much good stuff here. About the only thing I would add is that if you are known for your barbecue, you could consider adding smoke to the dish by starting the pork on the grill and/or doing the roasting of the veggies on the grill.

    Leave a comment:


  • Uncle Bob
    replied
    I'm in the same camp, mostly, as @ofelles and Troutman. Roasting the tomatillos, peppers, and garlic is an essential step. The one addition I'd make is to toss in a stick or two (depending on total volume) of cinnamon. Just enough for a subtle, under note of flavor.

    Leave a comment:


  • barelfly
    commented on 's reply
    I buy their jarred chile, we have a jar in the fridge on hand, as I use it on everything. It’s easier to use that for a spoonful here and there and allows me to save the fresh chile for the other stuff I make.

  • rodkeary
    replied
    Definitely a "lazy man'" version but popular at our house. Fresh peppers are scarce in my neck of the woods so I stock up on roasted green chiles from 505 South Western. This recipe came from their site.

    https://www.505southwestern.com/reci...en-chile-verde

    Leave a comment:


  • barelfly
    replied
    Pretty cool to be mentioned in a thread like this, so many great recipes available to try already. I’ll add mine so you can see some different options, but it would be good to know what you can taste or see in the Green Chile from the restaurant. But, to me, the tomatillos change the flavor drastically, thus, I don’t add that - but I make a New Mexican Green Chile as Troutman states. But ofelles and Troutman’s recipes are legit but just a different flavor profile. I have made a Chile Verde Posole that uses tomatillos, but that’s more of a soup.

    Mine is also so simple, with only a handful of ingredients. But, it packs a punch of flavor and depending on the type of green chile you can get (I only do Hatch style because that’s what we do in New Mexico ) you can get some heat. I usually use a medium heat type chile, which is called a Sandia Chile where I purchase from the local farm near my house.

    Here you go - enjoy if you end up trying this and let me know if you have any questions. But again, any of these recipes above are going to be great!

    https://pitmaster.amazingribs.com/fo...een-chile-stew

    Leave a comment:


  • Hulagn1971
    replied
    I've used this one several times and really like it. Utilizes a pressure cooker.
    https://www.seriouseats.com/recipes/...de-recipe.html

    Leave a comment:

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