- Hey everyone, I'm Chef Tom
with All Things Barbecue, and today we're making chili verde. (splashing and dripping) Now, before we get started,
let me give you a quick rundown of the process for making the chili verde. What we're starting with are some large chunks of pork shoulder that we're gonna grill out on
our grill just to make sure that it gets nice and
caramelized on the outside, and then that's gonna go into a dutch oven with a fire-roasted salsa
verde that we're gonna make and it's gonna braise until
it's nice and fork-tender. First thing we gotta do is prepare our fire-roasted salsa verde. We're gonna start by putting
a char on our peppers. We've got a couple of Anaheims
and a couple of poblanos. We also wanna grill our
onion and our tomatillos, so we'll go ahead and
get those ready to go on. We can go in quarters for the onion, so we can get some color on the outside. And at the root end, we're
gonna leave that intact so it all holds together. All we need to do to
prepare our tomatillos is remove the papery
husk and rinse them off. Obviously, you guys can
see the flame coming up. We are set up for direct grilling because we want a nice char
on the outside of these. We're just adding flavor and depth to our salsa by doing this. All right, so as we get these charred up, we're gonna flip 'em over. Obviously, this doesn't
take that long at high heat. Speaking of which, we're
running our Yoder Smokers YS640 pellet grill today at 450 degrees, but the idea is to get that flame kissing the peppers, the
tomatillos, everything. You could do the same thing
on your gas grill at home or your charcoal grill; whatever you're cooking
on, you can get this done. As we get some color in our tomatillos, we'll go ahead and take 'em off. You can see how the skin
on the pepper is blistered. That means it's releasing from the flesh, so we're pretty close to
taking this off as well. And what we wanna do with these peppers as they get blackened is
place them into a zip-top bag. We're gonna close this up
and allow them to steam so that we can peel the skins
off here in about 15 minutes. Now, while we wait on
those peppers to steam and before we can make the salsa, we might as well take this time to go ahead and prepare our
pork for the braising process. And what we're gonna do is take our four pounds of pork shoulder, toss it in a little bit of oil, and then throw it on the grill so we can get a little
more char flavor in there. (grill sizzling) All right, as we start to get some color on the outside of these, we're
gonna take 'em off the grill. The pieces that haven't
quite been charred yet we'll move to the hot spots. And you could do this same thing in a skillet with a little oil. But, of course, we live on the grill, so this is our own little
twist on this today. Now, a lotta you know
that most of the time when I'm doing high-heat direct grilling, I've got my grill grates in place for that nice even cooking surface and those beautiful grill marks. But today, we've got the
standard grates in place because I really wanna
take advantage of the fact that this Yoder pellet
grill's burning real 100% wood and we wanna infuse as much
of that wood flame fire flavor and aroma into the meat
as we possibly can. So, as the meat comes off and we get ready to prepare our salsa, I'm gonna place our dutch
oven in the cooker to preheat. All right, we are going
to remove the skins and the seeds from these chiles. Now, what we're left
with is this flavorful slightly smoky tender flesh of the pepper, and this is what's
gonna go into our salsa. Now, for the onions, we just
wanna take that stem off that we left in place
earlier to keep these intact. And we'll give 'em a rough chop before we throw 'em in the food processor. Our tomatillos can go in just
as they came off the grill. There's a couple more things
we wanna add to our salsa. We got a bunch of cilantro,
just the leaf ends. All right, and then we're gonna do about six cloves of garlic. Now, this eventually is going to end up with the pot with the pork,
so I'm gonna go ahead and add a little bit of stock right now just to help this process a little easier. This is about one cup of vegetable stock. We're now ready to throw
everything together in the dutch oven. I'm gonna add just a little bit of oil to the bottom of the pan. We're gonna add one onion, sliced. Then we'll add our pork. Our salsa verde. And I wanna throw in some seasonings. We've got three tablespoons
of ground cumin, two tablespoons of Mexican
oregano, about a tablespoon of Cattleman's Grill Carne Asada Seasoning for a little bit of heat. Well, our pork has been braising for about an hour and 45 minutes, and the last thing I wanna add to the pot today is some potatoes. So, we've peeled about a
pound of russet potatoes. We're gonna throw those in, give 'em about half an hour to get tender, and we may add just a little bit of liquid to help those potatoes cook. So, we've maintained a
simmer this whole time. We did add an extra cup of stock. And the pit is running at 400 degrees now. You'll just wanna adjust it to make sure that you're
staying at a simmer, but not scorching anything. And we can see that this is gonna need a little bit more liquid to
get those potatoes cooked, so I'm gonna add maybe
just about a cup of water. All right, we'll close this up
and let this finish cooking. So, we gave our potatoes
about half an hour to get nice and tender, and
this dish is ready to go. Oh, that pork is super tender. The salsa verde has
just melted into a gravy with the meat and the potatoes. We'll hit it with a little bit of garnish and give it a taste. You guys can put whatever
you like on your green chili. We're gonna add a little radish, a little cilantro, and some queso fresco. Just melt-in-your-mouth tender. Love those flavors from the salsa. Really made it like a green chili gravy, it's just fantastic. Thanks so much for watching. If you enjoy the video, please
click the subscribe button. And if you have any questions or comments or there's anything you'd
like to see me cook, let me know in the comment
section down below. For more recipes, tips, and techniques, head over to thesauce.atbbq.com. All Things Barbecue, where
barbecue legends are made.
