Make Ahead
A Bowl ofĀ Green
Popular on Food52
31 Reviews
Annie S.
November 22, 2015
I loved this recipe! I lived in New Mexico for a few years and developed a green chile addiction. A friend sends us 5# of Hatch chile every year. I just made a pot and froze it to send to my 22 y o grandson. He will be thrilled.
Heather
February 25, 2015
Absolutely love this! I love the multi-chili-ness. Hits comfort and complexity notes just right. I veined all peppers per recipe, worrying it might to too hot for hubby who doesn't love hot as much as I do....it was perfect for him. I added picked jalapeƱos and....ahhhh! just right. I did roast tomatillos and poblano for fun...not sure I would again....just added a time-consuming step. Thank you for the recipe; definitely worth the effort. Perfect wintery comfort.
Wulffmom
September 1, 2012
This recipe was delicious! We used the poblanos, jalapenos and serrano peppers, but roasted them under the broiler and served it with crushed tortilla chips on top. The chili was outstanding, I'll have to make it again boiling the tomatillos, but I couldn't resist the broiler! Thanks for the recipe!
LeBec F.
August 31, 2012
mexicocooks and tuscan, your recipes are oh so different, but for my particular taste, i love the cumin , masa harina and varied chiles elements in tuscan's recipe.
but what i do not understand, in both your recipes, is why you boil your tomatillos and do not char them first- for that great added flavor? and char the chiles too.
but what i do not understand, in both your recipes, is why you boil your tomatillos and do not char them first- for that great added flavor? and char the chiles too.
tuscanfoodie
August 31, 2012
For me it is just a question of flavors and acidity. If I char the tomatillos, I will detect that burnt flavor that I personally do not like. But that's just me.
MexicoCooks!
August 31, 2012
This recipe bears very little resemblance to actual Mexican *carne de cerdo en salsa verde* (pork in green salsa) that is made everywhere in Mexico. New Mexico chiles? Poblano chiles? Not here in Mexico, where I have lived, cooked, and eaten for more than 30 years. For another, simpler, and more traditional version, see here:
http://mexicocooks.typepad.com/mexico_cooks/2012/03/carne-de-cerdo-en-salsa-verde-pork-in-green-sauce-mexico-cooks-favorite-main-dish-for-parties.html
My only tweak in the recipe is flouring and browning the pork. IMHO that step gives the final product a deeper flavor.
http://mexicocooks.typepad.com/mexico_cooks/2012/03/carne-de-cerdo-en-salsa-verde-pork-in-green-sauce-mexico-cooks-favorite-main-dish-for-parties.html
My only tweak in the recipe is flouring and browning the pork. IMHO that step gives the final product a deeper flavor.
tuscanfoodie
August 31, 2012
This recipe was never intended to be the Mexican "carne de cerdo en salsa verde". So saying that yours is a "more traditional version" os something that my recipe was never intended to be is quite odd. US Southwestern cuisine in general - and New Mexican cuisine in particular - are different from Mexican cuisine. This recipe was intended as a traditional New Mexican dish, not as a Mexican dish.
Just for the records.
Just for the records.
Uncle J.
January 6, 2013
Sounds yummy, but if you want traditional New Mexican, try omitting the cumin. We feel that it muddies the taste of the chiles. This version would be more Texan.
K D.
May 16, 2012
I'm in the middle of preparing this dish and you mention a "bunch of cilantro." What do I do with the cilantro and when? Thanks. Looking forward to this dish. Yum.
HRH
April 8, 2012
What a delicious recipe! I love Carnitas, and tomatillos so this is a win-win. Thanks for sharing, I will be making this for dinner!
HRH
April 20, 2012
Hey, foodie~
Thanks again for the recipe, it was delicious. We had it a couple different ways- first night in corn tortillas with shredded cabbage... then over rice, and served with black beans. My husband and I both enjoyed it immensely.
Thanks again for the recipe, it was delicious. We had it a couple different ways- first night in corn tortillas with shredded cabbage... then over rice, and served with black beans. My husband and I both enjoyed it immensely.
redbart
February 23, 2012
When does the cilantro go in?
tuscanfoodie
February 23, 2012
They are to be added to the cooked tomatillos in the blender. I would edit the recipe, if the website allowed me...
smokin
February 19, 2012
Hi tuscanfoodie,
Ha Ha, at first I read your moniker as "tusc'o'nfoodie". Sooo, living in Tucson, Az., I thought I would check out your recipe. My error continued while reading the ingredience (although, did question the thought about New Mexico green chilis not being available, since they are a staple in man many Tucson kitchens). Everything in this chili shouts "Southwestern", and looks like it would be "muy sabroso".
In early March, the hospital I work in is having a chili cook-off as part of the festivities at our annual picnic, and I may enter this. Who knows--but I truly think--it will be a winner again!!!!!!!
Many thanks for sharing........
Ha Ha, at first I read your moniker as "tusc'o'nfoodie". Sooo, living in Tucson, Az., I thought I would check out your recipe. My error continued while reading the ingredience (although, did question the thought about New Mexico green chilis not being available, since they are a staple in man many Tucson kitchens). Everything in this chili shouts "Southwestern", and looks like it would be "muy sabroso".
In early March, the hospital I work in is having a chili cook-off as part of the festivities at our annual picnic, and I may enter this. Who knows--but I truly think--it will be a winner again!!!!!!!
Many thanks for sharing........
tuscanfoodie
February 20, 2012
Hi Smokin, nope, not living in Tuscon. Just a guy from Tuscany living in Chicago. I love Southwestern food, and since I moved to the States I have been toying a lot with hot chiles in many recipes. I must admit that this is probably the one that came out the best.
Good luck with your chili cook off: let me know if you enter this and what the results are!
Good luck with your chili cook off: let me know if you enter this and what the results are!
tuscanfoodie
February 17, 2012
EDIT: In the list of ingredients, the serrano peppers to use are 2 (or 4, if NM chiles are not available). I tried to change it, but since the new version of food52 came along, I can NEVER change any of my recipes once I have inserted them. Apologies.
Kristy M.
February 17, 2012
Hi tuscanfoodie,
You definitely should be able to edit your recipe. Just click the "Edit Recipe" button and make the changes on the form that comes up. If you can't do it, email us at [email protected]
You definitely should be able to edit your recipe. Just click the "Edit Recipe" button and make the changes on the form that comes up. If you can't do it, email us at [email protected]
LeBec F.
February 17, 2012
foodie, i forwarded this page to [email protected] and asked them to edit the recipe per your comment. you might want to do same!
p.s. duh. tromatilllos right there! yay, perfect!(goooooooo Acid!!)
p.s. duh. tromatilllos right there! yay, perfect!(goooooooo Acid!!)
LeBec F.
February 17, 2012
pps. i read anoher comment somewhere that said that if a recipe was in the 'lab' phase for recipe selection, it couldn't be changed while in that stage.
tuscanfoodie
February 17, 2012
Hi Kristi - I have been having this problem since day 1 of your new site. I also contacted the webmaster, and every time he has been kind enough to make the edits for me. But I still cannot edit directly any of my recipes. The Edit button is non-functioning in my case, as if it was permanently deactivated.
LeBec F.
February 17, 2012
hi there; i'm new to 52 so am so glad to see this super recipe. my chili entries were both smoked (ha! i just realized that i meant that to describe that they involved the moking proces but now i also realize i made a pun because they were not chosen, hence, 'smoked'!! anyway, one of my citrus was a CP so i now you must be thrilled.
i think it's so smart that you gave 2 sets of ingredient info based on chile availability. (I'm in boston, for instance.) Just curious- did you consciously decide not to include tomatillos? and if so, why?thanks! i love learning how a chef goes about creating a dish, with all the relevant decisions.
i think it's so smart that you gave 2 sets of ingredient info based on chile availability. (I'm in boston, for instance.) Just curious- did you consciously decide not to include tomatillos? and if so, why?thanks! i love learning how a chef goes about creating a dish, with all the relevant decisions.
tuscanfoodie
February 17, 2012
Hi Le bec fin, thanks for commenting. I did include fresh tomatillos: one pound. They add acidity, and serve as the basis for your sauce. Plus they provide the fundamental green color...(see point 1).
I live in Chicago, and finding New Mexican chiles is not always easy. So I made this often with the other chiles I mentioned, and althought the flavor is different, it is still good! Let me know if you try it!
I live in Chicago, and finding New Mexican chiles is not always easy. So I made this often with the other chiles I mentioned, and althought the flavor is different, it is still good! Let me know if you try it!
dymnyno
February 16, 2012
This sound absolutely fabulous...a lot like green chile stew. I will be making this soon!!
fiveandspice
January 31, 2012
Mmmm, pork chili. This sounds very tasty.
tuscanfoodie
January 31, 2012
Believe me, it is! Let me know how it works out for you if you try it!
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