Post by BrewDaddy on Oct 20, 2019 1:19:32 GMT
Being a late bloomer to cooking, I watch a lot of videos on the subject. My favorite yuztubz channel on the topic is Food Wishes. Yes, he can sound a bit light on his toes, but you get used to it...
www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw
I thought I'd share some of his recipes (or other chefs), what I thought of it, and how I varied it and the results I got. For extra credit, where possible I'll throw in a variation on how to do it using the Instant Pot cooker which has become a favorite of mine.
Here's the blog post with the cooking video embedded:
foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html
This is an awesome dish... it isn't spicy per se unless you make it so and you can always dial it up to your liking. Verde sauce is more like a twangy tomato, not a hot pepper. I've thrown in Serrano peppers a time or two and that can pack a punch.
Other than spice levels the only swap I've tried is using regular russet potatoes rather than the yukon gold. Around here YG are about 3 times the price and I don't always have them around. But YG seem to be the way to go with this recipe for a smoother, richer taste profile.
Instant Pot variation:
As long as you can find a quality jarred verde/tomatillo sauce you can easily drastically cut down the cooking time. I've done it with just jarred sauce, but last batch I doctor'd it up with some diced onion and garlic.
Proceed with the recipe as shown, but once the pork is browned add the sauce, a splash of water from rinsing the jar, then pressure cook according to Instant Pot directions, about 15 minutes.
After it's cooked and you can remove the lid, turn it on to simmer (or move the pot insert to the stove top) and add diced potatoes that you've cooked earlier, either by baking, parboiling, in the microwave etc.
Simmer a bit until the potatoes are to your liking, and you are done. Start to finish, less than an hour if you prep properly.
Brew
www.youtube.com/channel/UCRIZtPl9nb9RiXc9btSTQNw
I thought I'd share some of his recipes (or other chefs), what I thought of it, and how I varied it and the results I got. For extra credit, where possible I'll throw in a variation on how to do it using the Instant Pot cooker which has become a favorite of mine.
Here's the blog post with the cooking video embedded:
foodwishes.blogspot.com/2015/09/pork-chili-verde-green-pork-chili-green.html
This is an awesome dish... it isn't spicy per se unless you make it so and you can always dial it up to your liking. Verde sauce is more like a twangy tomato, not a hot pepper. I've thrown in Serrano peppers a time or two and that can pack a punch.
Other than spice levels the only swap I've tried is using regular russet potatoes rather than the yukon gold. Around here YG are about 3 times the price and I don't always have them around. But YG seem to be the way to go with this recipe for a smoother, richer taste profile.
Instant Pot variation:
As long as you can find a quality jarred verde/tomatillo sauce you can easily drastically cut down the cooking time. I've done it with just jarred sauce, but last batch I doctor'd it up with some diced onion and garlic.
Proceed with the recipe as shown, but once the pork is browned add the sauce, a splash of water from rinsing the jar, then pressure cook according to Instant Pot directions, about 15 minutes.
After it's cooked and you can remove the lid, turn it on to simmer (or move the pot insert to the stove top) and add diced potatoes that you've cooked earlier, either by baking, parboiling, in the microwave etc.
Simmer a bit until the potatoes are to your liking, and you are done. Start to finish, less than an hour if you prep properly.
Brew
