I can confirm it is indeed an awesome recipe.

I concur.

It's one of the best recipes I make semi regularly, and my picky wife loves it. Kenji is right about the fresh ground cumin seeds. I used the equiv amount of pregeound jar H-E-B brand and it was underwhelming, I almost needed double the amount.

Tastes great on corn or flour.

This was very good and really quick!!!

Is it hot? Will my kids eat it?

I don't have an instant pot/pressure cooker. Would I get similar results in a crock pot?

I don't see why not. It will just take 4-6 hours in the crock pot.

It's only as hot as the jalapenos you out in it. More tangy due to the tomatillos.

It takes longer to cook but I think it's better in a Dutch oven... Kenji has the same recipe if you prefer not using a Crock-Pot or instant pot.

aTm_bomb said:

---

It's only as hot as the jalapenos you out in it. More tangy due to the tomatillos.

It takes longer to cook but I think it's better in a Dutch oven... Kenji has the same recipe if you prefer not using a Crock-Pot or instant pot.

---

Same. I did it once in a pressure cooker, and it scorched because my pressure cooker is too big. I made it in a Dutch oven next time and it was excellent.

If you do this in a crock pot, it's likely to be thin and lacking some depth. It may still be good, but it won't be as good as a pressure cooker or cooked in a Dutch oven.

Going to give this a shot for dinner tonight. Seems like perfect cold weather food.

Just de-seed peppers and trim out the white ribs inside of seranos and jalapeos.

Did this a second time and it was good but not great, missing the fish sauce is why.

jt2hunt said:

---

Did this a second time and it was good but not great, missing the fish sauce is why.

---

I added some macaroni noodles and made green chili Mac.... My Mexican coworkers said it was better than what they make at home.

Same reason why lots of squareheads make not so great homemade sausage.

FIDO*98* said:

---

It never fails to give me a chuckle that there is some assumption that being from a different country or a different race automatically means you are a great cook.

Serious Eats is for sure my favorite food website. Actually it's probably the only site I go to regularly. This recipe definitely looks legit so it's probably no surprise that it's better that what they eat at home considering most people aren't great cooks, Mexican or otherwise

---

I agree, Kenji really changed the way I approach cooking. The Food Lab book has become a regular gift to people for inspiration. I generally Google serious eats and whatever oi am looking for before anything else.

My reference was really just an obligatory "I can cook _____ at home better". However, I took the chili Verde pork to work and coworkers said it reminded them of home. Good or bad, it was a big culinary shot of confidence for me. Your gumbo and enchilada sauce did the same with family and friends.

Made this yesterday and WOW this is some good stuff.

I don't have an instant pot so I had to make some modifications for a crock pot.

1 - I cubed up the pork butt, seasoned with S&P, garlic powder, and cumin, then roasted @450 while I got everything else together and in the crock pot, about 30 minutes. This got me some good browning action going on and also gave the pork a jump start.

2 - I set the crock pot to high, added all the ingredients, then the pork AND drippings straight from the oven. As soon as the pot was simmering i reduced the heat to low and let it ride for 6 hours.

3 - We didn't want stew. Once the pork was falling apart and removed from the crock pot, I took my immersion blender to the remaining contents. I transferred said contents to the stove and reduced by ~25% to tighten up the sauce a bit.

We served the pork, shredded and sauced, over homemade tostada "chips" with refried beans, queso fresco, shredded cabbage, sour cream, lime wedges and cilantro for garnish.

This would also be great in enchiladas, tamales, or on a bun.

Delish

Made this yesterday (minus the fish sauce - yuck). WOW. Came out great. Was a little thinner (watery) than I would have preferred. I didn't have the time to reduce it. I will definitely make it again !

Thanks !

Leeman said:

---

Made this yesterday (minus the fish sauce - yuck). WOW. Came out great. Was a little thinner (watery) than I would have preferred. I didn't have the time to reduce it. I will definitely make it again !


Thanks !

---

Use the fish sauce. It doesn't take much. In fact, if it tastes fishy, you added too much. Also, get a good fish sauce like Red Boat. If the ingredient list has anything besides fish and salt, put it back.

I made this on the stove top last time. I cut the meat smaller, and it was done with about an hour simmering. Fishing all the meat out was a giant pain in the ass, but worth it. If you want to do this recipe on the stove, brown the meat first, remove it from the pot, and then add the vegetables. Put the meat on top, and put a lid on the pot. You'll think you are going to scorch everything, but as the water releases from the vegetables and the meat, the consistency will be right.

I like it a lot over rice. And the second time I made it with pork tenderloin rather than shoulder because the first time it was super fatty. Probably could do shoulder if I trimmed it a good bit first.

We made this over the weekend and all I can say is this is definitely going into the regular rotation! Served over rice, topped with avocado. I too used pork tenderloin instead of shoulder (couldn't find one small enough) and browned before throwing in the pot with the veggies.

If I use fish sauce, is it still real chili verde?

Question for the group. I made this tonight and tried to follow Kenji's recipe very closely. I used ground cumin as opposed to fresh cumin but everything else spot on. My wife and I both thought it was good but was lacking in a lot of flavor. Was almost bland.

Has anyone else found this to be the case? Is there something else you have added to give it a bit more taste?

Ags03 said:

---

Question for the group. I made this tonight and tried to follow Kenji's recipe very closely. I used ground cumin as opposed to fresh cumin but everything else spot on. My wife and I both thought it was good but was lacking in a lot of flavor. Was almost bland.

Has anyone else found this to be the case? Is there something else you have added to give it a bit more taste?

---

Yes. I agree. Check my post on the 'what are you cooking tonight' thread. I've made something similar that was far better although not with the pressure cooker.

I personally think the pressure cooker version lacks the depth of the Dutch oven method. Low and slow in the oven made this one of my favorite things to cook.

Ags03 said:

---

Question for the group. I made this tonight and tried to follow Kenji's recipe very closely. I used ground cumin as opposed to fresh cumin but everything else spot on. My wife and I both thought it was good but was lacking in a lot of flavor. Was almost bland.

Has anyone else found this to be the case? Is there something else you have added to give it a bit more taste?

---

How closely did you follow the recipe, as in what else did you do different?

I'll also add that ground cumin is like ground nutmeg when it comes to buying it pre-ground: they taste nothing like grinding it yourself.

I'm having a hard time imagining someone following the recipe and finding it bland.

schmendeler said:

---

I'm having a hard time imagining someone following the recipe and finding it bland.

---

For east coast people, it may have enough chili spice to think it has good flavor. For me, it lacked spice and depth. More serranos and some diced green chilis helped but the spice still lacked.

schmendeler said:

---

I'm having a hard time imagining someone following the recipe and finding it bland.

---

Only thing I can think is not enough salt, as they really don't give amounts.

nm