Are you Team BEANS or NO BEANS in Chili?

I'm doing it Mike. Waiting for the lady to go to bed. Then I sneak and try not to make any noise. I'll finish it in the crock pot. It's going to smell so good in the morning. Cheers m8

I made your recipe for the chili verde. Completely blown away! I used the leftovers to make Chilaquilles the next day. Let’s just say I’ve never had better!!! Phew new addiction

This is somewhat similar to what my mom made growing up. With refried beans and fresh flour tortillas. It’s my #1 favorite dish.

The best time to make chili? Today. The best time to eat chili? Tomorrow 🤤

I live in Wesern Colorado, and we have an outstanding fruit and veggy farm store, and they grow tons of chiles, from mild to flame-out, and roast them right there in large cylindrical propane fired drums. The guy is the best I have ever seen - intermitently sprays them down and knows just went to get them out. Standing around watching him roast the chiles, with that one of a kind smelll wafting around is a highlight of autumn for me....Once thawed out, the skins practically fall off, which is awesome. Anyone who has ever had chiles roasted by someone not knowing what they are doing knows that skins that will not come off is the worst. I buy 3-4 full bushels, mostly Big Jims and New Mexico, and if one waits long enough into the fall, red ones are available in most varieties, which gives them a tad of sweetness as well. Nothing better than the hotter New Mexico chiles when red....All these chiles get bagged and frozen for a year's worth of green chile. One bushel will typically fill around 10-12 quart freezer bags. I use around 4 of these bags for a huge pot of green.....so that gives me enough chiles for maybe 12 rounds.....which in turn produces about 2 1/2 gallons each....so that means we go through about 30 gallons of chile verde every year! I freeze each batch in quart size plastic containers, each perfect for smothered burritos for 4 people....So I get to savor the ritual of thawing and peeling 4 quarts of chiles each time I need to make more. I also go through a tad bit of pork shoulder as well!!.....best stuff on the planet. I also take pride in only 7 ingredients - chiles, chopped in nice size chunks, pork, tomatillos, salt, pepper, onions and masa for a little thickening. I feel that anything more just mucks it up. Garlic and tomatoes are for pasta, and cumin is for red Texas type chile. I try a lot of green chile versions at cafes and Mexican dives, and there is nothing worse than green chile that wreaks of cumin. Yucko!

This looks awesome. Making it this weekend. No beans. My wife will hate it. Rock on!

My wife absolutely loves green hatch chiles. For her, it’s hatch or nothing.

Chile Verde is hands down my favorite Mexican dish and my go-to anytime I find an occassion to eat at a Mexican restaurant. As always, Mike, you have made this dish very accessible; inspiring me to want to make this at home (something I had never thought to do previously). Cheers!

Your chili recipes are simply the best ever, I call them "Real recipes," Please keep them coming, best wishes from Scotland.

I make my verde sauce with lots of tomatillos, garlic, onion, cilantro, 2 Roma tomatoes and about 30 jalapeños. Or 20 jalapeños and 10 serranos…it’s not unbearably hot, it has a really good flavor. I also add sliced of green bell pepper’s, and slices of Ortega whole chiles. I add those when my meat is tender and cook about 15 minutes longer. I brown my pork with a lil oil, onions and garlic then turn the heat down and cover. Let simmer in its own juices for about 45 minutes, then add my sauce and cook 30 minutes then add my Ortega chiles and bell peppers cook until tender. I top my pork Chile verde with grated jack cheese when serving…

Made this today for the first time. Followed the recipe mostly, except I added more garlic and used Italian oregano (hard to find Mexican in my area). I am BLOWN AWAY on the flavor of this recipe. After the awesome sauce assault of savory, citrus, herb, and pork (and almost beefy) flavor, you're left with a feeling of drinking a combo of warm milk, hot toddy and straight whiskey for a good 30 minutes afterward. A pure comfort food. I can't recommend enough!!!

Thanks for the recipe !! Looks amazing !!

I'm so happy I found your channel. I love the way you teach and all your recipes really hit my personal tastes. Thanks for the videos!

If You're watching this vid and have never tried verde chili, It's life changing. I can assure you this guy's method is going to make a phenomenal version. Really most Verde chili recipes are similar, but the extra steps of roasting the veg and browning the meat are key. Also if you can try for a pork bone of sorts to keep in the mix while it simmers, even better.

I can't wait to make this! Sounds delicious 😋 Thank you for sharing this!

Where has this been all my Life!!!? I need this NOW! Great video btw very easy to understand Looks amazing. Thank you

This looks fantastic😋

Wow! Looks amazing!!! I can’t wait to try this out. Thanks for sharing.

Ohhhhhhhh .... Man! This is makin' my mouth water! Thank you, sir.

Looks amazing

I made it today but cheated and used canned green chilis and didn't roast the tomatillos first, it still turned out really good!

Chili and tacos are my two favorite foods and you have just given me a new dish to try! Thank you!

Made this today. Outstanding! I followed the recipe through the browning of the meat, then put it in the crockpot on low heat for five and a half hours. Very delicious, definitely a keeper. Thanks a bunch for sharing this recipe!

Wow. Gonna have to give this a try.

Looks delicious. I’ll try it. Had a friend bring me Colorado green chili, outstanding. Hatch chilies from New Mexico was the secret. It has a certain tang to it beyond compare. Cubed pork, match in heaven. 🤒

Yummy! Have all the veges in the garden! Will be making a big batch soon.

Awesome recipe! I'll be trying this soon! Thank you!

New Chilli recipe!! Yum!!

That looks fantastically delicious. It also looks entirely healthy! No added sugar (if you skip the lime juice) and plenty of healthy ingredients. Gonna have to try this.

Looks great

This was awesome! Thank you..

I love it 😻 Thank you 😊

Ok I am inspired - I’m thinking of doing this on a wood fire on my grill. Should be able to do the roasting of the peppers and searing the meat on the grill itself. Then transfer it all to pot that’s grill safe… I must try this 😍

I’ve made a verde sauce for chicken enchiladas but never thought about using it with pork until I saw your video. Made some pork chili verde today. It was a slight variation on your recipe but close. I don’t care for jalapeños so I used 1 Serrano for just the right heat level. Had a package of Hollywood style ribs as my meat. Served it up with rice and black beans and it was great. Thanks for the idea.

I'm known for my 5 Pepper White Chicken Chili. Today I watched your video and I'm going to make Chili Verde for the first time this weekend. I'm so excited. Thank you for your wonderful recipes and easy to follow instructions.

Thanks Mike for another awesome recipe.

Man i gotta make this stuff! You couldn't have explained this any better! Thanks for sharing your recipe!

I'm from New Mexico the land of Hatch chili green and red that's all I cook with.

Oh man... This reminds me of my time in Denver CO. It has been a long time and I miss Chili Verde and Federal Blvd Mexican restaurants. AMAZING food! Thanks!

Looks Awesome I can't wait to make it and try.

A very good job explaining how it’s done with out going to fast.

I just looked at my Chile Pepper Magazine collection. I have issues from 2002 through 2009. My favorite was the Jamacain issue. I love Jerk. I made this recipe with a twist. A white onion not red. I put it all in the instant pot for 8 minutes. Just before adding the oil I squeezed one whole lime and a good bunch of cilantro. It is yummy. TY

Awesome ! Will make soon ! 😊

I’ve been making what we call green chili for 30 some years. We always make ours with hatch, green chilies. Never tried poblano’s in it. I’ve been watching a ton of chili recipes and I’m gonna give this one a shot this weekend but I think I’m gonna have to add my hatch green chilies that we buy a bushel of every year from the markets here in Colorado.

Thank you sir. I followed your recipe and it turned out awesome

Ive just come across your Channel Mike and I am really enjoying it . Ive been a chef for a long time and I've leant a few things from watching your posts, love this recipe .

I can't wait to make this! Thanks for the recipe and the tricks to making delicious amazingly delicious food! I worked with the Chili King of the San Joaquin (valley) is what I call him since he won "World's" best Chili when he entered a contest using Chili Verde, Mr. John Jepson is the man!

That looks awesome! I will be making a batch…thanks!!

My compliments to the chef!!! Have really been enjoying your recipes since discovering you at the beginning of the summer, perfect timing. Made your Chili Verde last night for friends, was delicious! I actually made my own ancho chili powder on the spot, definitely not optional for me now!! Thanks again!

Fabulosity, que rico. I make myriad variations of this often from raw meat or mostly leftover smoked pulled pork shoulder. Some times add some white beans, sometimes some diced potatoes, often just straight up. All good.

I will make this!

I love green chile and beans. I love this recipe. Thank you.

Yo seriously, maybe aside from the chili Colorado recipe, this is the best thing I've ever seen. Gotta cook this immediately

This recipe is going on the rotation. Thank you!

Awesome recipe! Thanks for sharing! - John

I love chili verde sauce it is my favorite in the whole world i don't like pork but i do like beef and chicken so much thanks have a great day 😀😀😀😀👍👍👍👍👍👍👍👍👍👍

I've made this 5 times now. Incredibly easy to make. Thanks

nice job. love green chili stew with pork, or beef or chicken. thanks!

This is the first video that I have seen on your channel. And I love it. I'm going to try this recipe with some smoked pork butt.

Gorgeous chili.... A frequent choice from the list at the Mom n Pop shops. That and chili Colorado, omg..., another story. May I be so bold to mention, this can be served in many ways! Over rice, in a taco, burrito, soup it up as you mentioned, (I think), it's a beautiful base for imagined food destinations. So great 👍 🤗

Made this today . It is delicious !

Awesome!!! Presentation 👍 Cheers 🍻

This is dinner for tonight thank you for the recipe keep it coming aways a joy flowing your recipe

Tried this and it was great!

Great recipe...I make a variation of this recipe at the fire station. I always used a slow cooker so it was ready to eat whenever we were ready to eat. If I planned on eating at 5:00 and we couldn't eat until 6:00 it was no problem. I also stirred in some minute rice (final 20 minutes) to dry out the chili verde to minimize flour tortilla blow-outs. If you don't use too much minute rice, it doesn't alter the flavor at all. I know the Mexican food purists might not like this approach, but it worked great for handheld burritos. Cheers!!!

Great vid made the chilli today gunna do the verda next weekend,thanks

Living here in Thailand and jonesing for Mexican Food has driven me to cook my own, but sometimes (most of the time) I have to substitute ingredients. I used some greenis roma tomatoes for the tomatilloes, and Serrano and Anaheim chili's instead of Jalapeños and Poblanoes. My buddy raved about it, and as a result my wife has invited a party of 6 over to try it again tonight, so thank you, this really scratches an itch. Two things; wear gloves if you use hotter chili's, my hands were on fire after cleaning 8 chili's. And I left the chili skins on, and it really did not make a difference since I simmered it for 4 hours, they just melted into the sauce.

That looks delicious, I am trying your chili rell??????o. And it's wonderful thank you so much 💓 😊

Ok, I'm drooling.

A friend smoked/grilled the peppers and tomatillos on a similar recipe and it was awesome

I’ve never tried this, but man does that look good!!

Finally made this tonight and it was awesome! I bet it will taste even better tomorrow. Thank you! 🙌🙌🙌

Great video!

I love your kitchen,the 10:01 apron and the way you cook. Thank you

Your video popped up and I enjoyed it.I will try it.I’m subscribing to your channel. Thank you

love your show

Making this today! Going to do the tomitillos and pablano over charcoal. Smoky! Looking forward to this one!

Looks killer!

Aw Mike that's making my mouth water. Here in the UK you can't find Tomatillo anywhere in any supermarket. You can order it online from specialist farmers and markets but other than that it's non existent and it's a shame as I so want to try this dish. Once again, a fantastic and delicious meal from you. Thanks my friend.

Can't wait to make it!

One of my favorite dishes to make and eat, can't wait to try this recipe Mike! 🤤😍

This will be our dinner for tonight. I’m about to start. Yum!!!

Very interesting and well documented presentation!

WOW! I'd like that!

That is the perfect perfect chili Verde recipe!

ooo hell yeah....BEASTY MODE...❤❤❤❤❤

THANKS for the great recipe and video. I made some for the wife and the local fire department in our neighborhood.

thanks for an awesome video.and recipe ! ! ! ! ! ! ! im gonna smoke my pork shoulder first, then add it to that fantastic sauce in my slow cooker. Thanks for the inspiration ! ! ! ! also im doin beans. navy and great northern.also 1 white onion and 6 cloves of garlicand 1 tbs paprika.... Im a red chile person, several distinct recipes,always with beans ... but i am all out salsa verde also. never tried green pork chile...untill now .You have inspired me to do it. You Rock MAD MAN ! ! !

I like to add a splash of white vinegar, a lid full. Brightens the delicious flavor just a touch.

Thank you! Chili Verde is my (a former vegetarian ) wife's favorite! My next batch will be done your style! Yummy! Chili with beans or not? There is no right way if the chili is good. Love your program!

Your jalapeño-poblano-tomatillo ratio is perfectly proportioned IMO. Ditto the cilantro-lime juice. I might add a little more cumin to the ancho and make it a bit less liquid, more stew-like. I’m making it for Christmas with a deboned Heritage pork shoulder. Ja-Po-To!

great video.

Good call on the lime juice, hitting a dish with an acid is always a smart move. I don’t know why, but citrus juice or vinegar just brightens the flavor of soups, stews and sauces. Even meats, pasta and salads are taken up a notch.

I will make this with brisket also

I've been using Kenji's recipe, but will give yours a try.

Looks delicious, but I can’t imagine not having 6 roasted garlic blended in with the tomatatillos

Oh boy Mike this is so good my wife has asked me to make it again ! I also made the jalapeno sauce and my wife loves that as well !

Good one Mike, always looking for a different spin on verde. Will be making this in the next few days 👍

MADE MY MOUTH WATER!!