/ck/ - Food & Cooking

Trim the excess fat and cube the pork into ~1 inch chunks. Season with salt and pepper and brown on medium high heat. If you have to brown it in batches. I used 2 pots and combined the meat later.

You don't want your pots too crowded at first, and you want a medium high - high heat to brown properly. I preheated my stainless pot and pan and added about a tablespoon of bacon fat to each. Stainless is best for browning because you want it to stick a little bit but not burn.

>>14173636
Are you the same guy who made the meatball soup?

Start prepping your peppers and tomatillos. I deveined about half of the peppers to keep the heat at a moderate level. The capsaicin is mainly in the heart and the seeds. If you want a milder sauce devein all of the peppers, leave them in if you like it hot. You can also use milder chilies like Poblano and Anaheim. Canned mild green chilies work well too.

Disgusting. Can't believe Americans eat this garbage.

>>14173716
Yes. That was me.

Halve your tomatillos.

>>14173636
>6 tomatillos
>7 cerranos

As my meat started to brown and reduce I made space to toast my veggies. As soon as the 2nd pot catches up to the first I started browning I will combine them.

>>14173636
So, for how long will americans continue to pretend that kosher salt doesn't have anything to do with jews?

Combined meat in my large stock pot to finish while I used my sauté pan to brown the veggies.

>>14173636
that's a lot of meat anon
are you eating it all by yourself?

>>14173790
My wife and I.
I will probably freeze a few portions for a quick lunch in the future.

As the Tomatillos cook and steam off along with our onion they will deglaze our pan.

Sorry for the poor lighting my Motorola sucks.

Our onion and Tomatillos are coming along nicely.

Be careful not to burn your garlic. You can transfer things to your blender as they finish.

Adding a couple tablespoons of Knorr chicken bouillon to our finished veggies and garlic.

You can use broth instead. Start with a cup or two. You can always add more later while simmering. You don't want your sauce too thin though.

Adding a bunch of Cilantro. You can add more or less to your taste.

I also added some ground Cumin and black pepper and then pureed.

Now is a good time to have a taste and see if you need an adjustment, maybe more Cumin or chicken stock. I don't add salt to my puree because I salted the pork well.

Add your puree to your pork. Then add a cup of stock to the blender and pulse and shake it around to help wash out all of your puree and add it to your pot.

I sieved some flower into the sauté pan, I poured the majority of the fat out of my pot and into my pan before I added the puree to it to make a roux in case I need a thickener later.

man this looks real good OP, im jelly of your chili verde

I didn't end up using it, but for a bit of practice I added 2 cups of chicken stock and made a gravy. I saved it for potatoes at a later date. It was hot as fuck.

>>14173989
I just finished dinner and it came out great. Waiting for it to cool so I can put it away.

Pic related is after approximately 2-3 hours of simmering. You are going to want to cover and simmer on low heat to slow cook and stir periodically to make sure it doesn't stick. I added about a cup of stock to thin it out along the way. It kept reducing as the meat became more and more tender.

About 30 minutes before the chile was done I started my Spanish rice.

Preheat pan and toast your rice in some olive oil. Use enough oil to coat 2 cups of rice.

Most of the ingredients for our rice. I also used some fresh chopped Cilantro, some Sasón Goya, and a few Bay leaves.

My phone started crashing a lot while I was trying to take pictures while making rice.

After you brown your rice add the El Pato chili sauce and your diced tomatoes and green chilies. Rotel works well. Stir until it steams off and starts to stick, then add 3.75 cups of chicken stock, then add your packet of Goya, a dash of Cumin, onion and garlic powder, Bay leaves black pepper, and Cilantro. Bring to a boil and then reduce heat to simmer for 20 minutes. After the time is up remove from heat and keep covered for 10 more minutes before removing lid to fluff your rice.

>>14174028
Why is there a fucking leaf in there?

As my rice was off the heat and finishing up I put a little bit of oil in the cast iron and heated up some corn tortillas.

I also cheated a bit and heated up a can of refried black beans and thinned them to my desired consistency with about a cup of water.

>>14174091
>Why is there a fucking leaf in there?
Diversity is our strength.

Rice came out nice. I made it in my sauté pan this time rather than my stock pot and it came out with a little more liquid than usual because the lid fit better. It was still good though.

Voilá!

The wife wanted some queso.

>>14174142
Looks great OP, thanks

>>14174142
It's not quite Taco Bell, but it looks alright.

>>14174145
I appreciate it. It's relatively simple but time consuming. The longer you slow cook the more tender the pork will be. And once again I forgot about the Avocado in the fruit basket...
>>14174154
I'm afraid of the Rona. It's been about 3 months since I made a run for the border.

this looks great OP, I'm jealous

>>14174188
why come you got so many bundt pans?

>>14174190
Hopefully this thread inspires people to make it. The pork was on sale for under $3 a pound, and the rest of the ingredients were only a few dollars. So it was under $20 total since I already had the spices and stuff, and there are still a few dinners for 2 left in the fridge.
>>14174194
I like Nordicware cake pans. I bake a lot and whenever I come across a nice pan at the local thrift I snap it up. I have been meaning to paint the kitchen for a while now and I want everything to be a fruit color. Orange, red, green, maybe purple. I miss the vibrant colors of the southwest. Here in the deep South it seems like everything is either white or brick. I miss color.

Kys racist op

>>14174238
Normies get out.

>>14173636

Great job dude, my secret is to stir in some fish sauce at the very end. nobody can ever identify it, but they can taste it and they fucking love it.

10/10 would eat
gonna have to try this sometime soon

This looks really good, anon. I normally hate home cooking, but this is one of the few times I wish I knew how to cook.

>>14173636
i like your threads op
nice pics, clear step by step instructions, helpful information abt ingredients
end product looks good
no nonsense just cooking
A+ would read again

>>14174699
That is great input. I have anchovy fillets in the pantry too for peetzer and spaghetti sauce. I wonder if those would kick it up a notch when I'm sauteing the onions and stuff...
>>14174721
It's really easy. My buddy Hector who showed me what's up was all about simplicity. Although I do like changing it up and improvising to keep learning. The most important part is probably seasoning and browning the pork. If you don't braise it well then it will have that greasy shitty pork flavor like an old dirty sock or something. High heat and not too much in the pan at once, until you get that good sear and color on it.
>>14174734
If you love to eat well like I do you've either got to be loaded and eat out all the time or learn to cook. Luckily my parents were both good in the kitchen and I grew up poorish- working class in the Reagan era, so eating out was for special occasions. I gleaned some baking skills from mom and prep and stuff from my dad. He was a prep cook for a Sicilian restauranteur when he was a teenager, so he learned basic techniques and to make a few things really well and moved on from there. I gleaned some knowledge of Mexican cooking growing up in California.
>>14174765
Good to know that people like me are out there that enjoy cooking. Some people have secrets like my mom and her cheesecake recipe, but I actually want to pass on what I know openly because I love food and like people, and want other people to enjoy eating too. It brings us together on a very basic and universal level. You don't even have to speak the same language to enjoy good company over a plate of good food.

>>14174847
>If you love to eat well like I do you've either got to be loaded and eat out all the time or learn to cook.
I make really great money and work constantly has me out to dinner with people.

Sure, coronachan is different, but I'm lucky to eat what I want and not worry about cost.

>>14174139

Damn dude, nice. That looks good as shit.

>>14174139
>>14174140
>>14174142
Excellent.

>>14173986
>>14173999
Such an excellent idea.

>>14173731
I remember you. That thread was based as fuck and so is this. Looking forward to more of this authentic Mexican cooking, OP. Doubt I can get some of these ingredients here (bongland) but I’m noting all your recipes in any event.

these threads are comfy as fuck thanks OP

>>14173845
Dude this looks based, I'd like to be you and your wife's little choreboy.

>>14173636
>that salt
thread hidden

>>14174142
Can you explain more about these dishes OP? What is in the tacos? What is on the main plate? Is it all the chile verde and rice or something else (you mentioned beans). Also what are in the bowls to the left? Not a burger so unsure on some of these dishes. Looks very, very good. I would come to your house to eat any time and I will bring all the beer.

>>14175049
Lol fucking dumbass. Try and ascend for me, okay?

>>14173636
Very nice thread OP Thank you. Please post more in future

>>14174887
>I make really great money and work constantly has me out to dinner with people.
>Sure, coronachan is different, but I'm lucky to eat what I want and not worry about cost.
When I was back home in California I made a lot more money in my union job, and I had a side hustle in the medical boom in the early 2000s in Minecraft. I ate out a lot back then and spent probably $20-$40 a day on food. I wish I had bought silver and gold instead. Now I have a much simpler life and I don't have to worry about the jump out boys or the cartel kicking my door down in Minecraft. I was also born again down here in the Bible Buckle, which is entirely bizarre when I look back at where I came from.
>>14174916
Thanks, it was a good batch. I almost headed back to the store for bone-in ribs but it came out just fine.
>>14174957
Thanks frien. My wife loves your reaction image.
>>14174998
There has to be someplace to get Tomatillos in Bongland. Green peppers can are there for heat and a sweet contrast to the tangy Tomatillos. I wouldn't use Bell peppers, but there has to be something you can substitute if you can't at least find Jalapeno.
>>14175013
I may do a chocolate cake next time.
>>14175044
Oy vey!
>>14175049
I picked up a ton of those at The Dollar Tree, the Star of Remphan doesn't hold any power over me as a saved Christian lol.

>>14175060
>Can you explain more about these dishes OP? What is in the tacos? What is on the main plate? Is it all the chile verde and rice or something else (you mentioned beans). Also what are in the bowls to the left? Not a burger so unsure on some of these dishes. Looks very, very good. I would come to your house to eat any time and I will bring all the beer
The wife laid a bed of Mozzarella under her Chile Verde for tacos. Her plate has the corn chips for dipping in her white cheese sauce in the small bowl. It's basically a fancy nacho cheese commonly called "queso dip" in local restaurants. It's typically an appetizer. The larger bowl on the left is split 50/50 with her portion of refried black beans and Spanish rice, topped with Mozzarella cheese. My plate is in the right and it has 1/3 refried black beans topped with Mozzarella, 1/3 Spanish rice, and 1/3 Chile Verde. And those are my corn tortillas on the small plate above my entree. I scooped beans, rice, and chile into my tortillas as I went along eating my dinner off of the plate which is the more traditional method I suppose. Sometimes I use flour tortillas but I really like the flavor that the corn tortillas add with this dish.

If you like spicy food I'm sure you would enjoy Chile Verde. It's one of my most favorite meals. Usually the first thing I try at a fancier Mexican restaurant.

>>14175140
Only canned ones :/

https://www.mexgrocer.co.uk/Tomatillos/

>>14175131
You're welcome frien. I will probably bake a cake. Or maybe make a Chile Rojo with a London Broil and some dried Guajillo and Ancho peppers, or some other cut of beef if I can find something good on sale.

>>14175161
They should work. That isn't particularly cost prohibitive. They probably don't travel so well by ship, but if you garden you may have luck growing them. Thankfully Mexico outlawed GMOs so if you can find a fresh Tomatillo the seeds should be viable.

>>14175188
I looked around more and they are available fresh but apparently seasonal. Even found some on Amazon but not available at the moment. Made a note of all the links and will definitely make this once I can get all the ingredients. Thanks OP. Based thread. Please do more.

bless you anon, for teaching de wey

>>14175843
It's also good with a side of Quesadillas Way.

>>14174142
This looks so good. Hopefully, I can get to the story today and make the sauce today.

Question though, is it faster to cook the veggies in the pan v. roasting them in the oven? Is it just a preference?

>>14176570
>Question though, is it faster to cook the veggies in the pan v. roasting them in the oven? Is it just a preference?
It's just a preference. Roasting them is also a preference, I do like the flavor vs not roasting them. I did it in the pan in order to pickup more of the bacon flavor from the bacon grease I fried them in. Which seemed to work out pretty well. I was a bit worried that without the bone marrow from the ribs the flavor would be a bit lacking, but it worked out just fine. Keep in mind the ribs are the most tender. I think the dish is mainly made with butt/shoulder because it's so cheap, but baby back ribs were also on sale. I would have bought them regardless because they add so much to the chili. With the bones in you want to chop them up into individual rib sections and brown them then stew them until the meat is falling off the bone.

>>14176617
Thank you for the tips! Do you think it would work as well with pork belly?

>>14176625
You're very welcome.

It would work, but belly would probably be even fattier. You could cook bacon and crumble it on top of the finished product as well. That's how another dish called Carne en Su Jugo is served but it's made with beefsteak. You can use this same sauce with steak, ground beef, even chicken. It makes a great base for green chicken Enchiladas or Enchiladas Suizas(creamy chicken enchiladas). With chicken I probably wouldn't roast the veggies so the sauce has a lighter flavor and maybe leave out the Cumin. The chillies, Tomatillos, and onions are the building blocks for your green sauce and you can customize it from there to suit your tastes. You can use this base to make a green table salsa too, but keep in mind though that you always want to either boil or roast your Tomatillos.

>>14173924
cool it Marco

Cool thread, thanks for the cookalong OP I enjoyed it.

>>14173636
FYI, those boneless "ribs" are actually pork shoulder. Still good nonetheless, in fact probably better to use than getting actual pork ribs for something like this.

>>14177055
I was wondering wtf was going on. They were literally labeled as ribs which is why I tossed them in the buggy. Every time I've done this dish with ribs I have used my pressure cooker to stew it which breaks them down really well. But the downside is a thinner sauce which needs a thickener such as a roux or cornstarch to cling to the meat well, which changes the flavor. Or you can reduce it on top of the stove without a lid.

The chili is also great for breakfast. I would have fried up some country potatoes and used them instead of rice if I had them. And substituted toast for the tortillas.

>>14177187
I think most places label them as 'country style ribs' or 'western ribs'. It's just one of those things with a deceptive name like 'prime rib' or 'sirloin filet'. At least in most cases, it's not a shitty cut or anything, it's just not what you think it is.
t. meat guy
Your food sounds great btw, this is a good thread in a sea of shit.

>>14176570
>This looks so good. Hopefully, I can get to the story today and make the sauce today.
Did you manage to pull it off? Keep us posted.
>>14177629
Thanks. I'll keep posting cook-a-longs since you folks seem to enjoy them.

The UK sucks I can't even get half of those ingredients.

I would have thrown a dark beer, but it looks damn good.

>>14178991
I do add beer to a Texas style red chili. I'm going to be on the lookout for a cheap cut of beef for either Chile Rojo or Carne en Su Jugo. I've also been wanting to tackle tamales which I've never done before. Mom used to make Turkey Tamales for Christmas, maybe I can get her to help with a cook a long.

>>14178988
Bummer. I wonder if you can get stuff at an Indian store? I would imagine the Tomatillos are the hardest ingredient to find overseas. I wonder if they are indigenous to America...

>>14179020
The tomatillos, the types of chillies, and the particular pork cuts are the hardest.

>>14174139
Fugg that looks good, just had this the other day too lol

>>14174139
Are you mexican? If not this is impressive

Damn op good job. We need more actual cooking on this board.

>>14173773
shut the fuck up no one cares

>>14179358
English, Irish, and Portuguese. Grew up in The SF Bay Area.

>>14179354
Thanks. It was my favorite growing up so I had to learn how to make it myself. Now that I live in the deep South I pretty much SOL on good Mexican food unless I make it myself. Thankfully Greenville has a Mercado for good groceries and they got everything I need.

>>14179363
>Damn op good job. We need more actual cooking on this board.
I'll keep posting when I make big meals. Glad you all enjoy my thread/s.

>>14173964

>>14181257
Basado Eyaculador

One thing I should probably mention is that this chile is very hot. If you want to tone it down add more Tomatillos and use less chilies, then taste it after you make your puree here >>14173948
to see if it is to your liking.

>san francisco
So you got aids, got it.