RAGOÛT DE PORC AU PIMENT VERT ! Comment préparer facilement un Puerco en Salsa Chile Verde
like that. And that way we can flatten it out. We've got our maiden griddle nice and hot. So, what I'm going to do is I'm going to take these and lay them right onto the griddle. And what I'm going to do, I'm going to use the the maiden press and flatten it out. And I'm going to raise the fire up a little bit closer so we can really get these to roast and toast quick. One cool thing I like about this grill is that you can adjust the fire really quick and easy. Can y'all hear that sizzling there? Woo!
Baby, we are roasting and toasting publanos. It's only been about 3 or 4 minutes tops. Look at that. You see how they're getting nice and roasty toasty on there? We've got our publanos, in my opinion, ready to go to the foil. Check this out. Look at that beautiful char we've got on there. Just gorgeous. We don't want to get all the moisture out. We just want to steam them nice and tight. And I like the shiny side of the foil out this way. I'm going to get these inside to rest for 15 minutes, but
I've got two more ready to go. Ta. Just like Food Network. Let's get the these two publanos peeled up. This is a very easy way to uh get your publanos prepared. It peels really nice and even. This one's ready. I'm going to drop it right into the blender here. These are five tomatillos that we're getting all quartered up. Drop them in the blender. Got one jalapeno. And we're just going to kind of rough chop it. Drop that in there. We have a handful of cilantro. Couple of garlic cloves. Going to give
these a quick little mash. Get this in the blender. And we're also going to use I'm going to say about that much onion. Not necessarily an exact measurement or an amount, but we do want some onion in there. It adds a really good flavor, too. While we're at it, we're going to get our salt, pepper, garlic. Let's get a little bit of water in here. I'm going to say that's about maybe half a cup. It's always good to put a little bit less than you think you need cuz you can
always add more. And you just got to give it a couple of pulses here and there. When it's a little too thick, it's hard to get going here. So, we're going to drop a little bit more. Probably about 3 tablespoons right there, which is 1/4 cup. Let it ride. Ooh, that looks beautiful. Look at that. I'm give this a little taste test. I don't have any chips today, so Oh, baby. Give me a bag of chips. Somebody, I got a bag of chips. All right, man. I need to taste this for sure with a chip. It's so good already.
>> Oh, that my friends is a really delicious salsa verde. Hey friends, I want to take a moment to talk about today's sponsor, Maiden. Maiden designs professional quality products for the home cooks and their kitchen wear is used in multiple three Midland stars restaurants. And their products are used in over 2,000 toprated restaurants and hotel groups across America with over a 100,000 five-star reviews from both the press and the customer. And today, I'm using the Maiden Griddle in the patio
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thing though, before we get to the pork, I have these three sweet peppers here that we're going to use quarter them lengthwise like this. Not even all the way. I get some of the red, some of the orange, and some of the yellow, too. So, you want to put a slit right here. Just like that. Turn it sideways. Get another one. And chop away. We just want to add a little bit of color and a little bit of that hint of sweet that these sweet peppers bring to our gizo. You don't want to overpower the pork. Remember, the pork
and the salsa verde are the stars of today's dish. Today, we are emulating the puin salsa verde. So, we're using pork loin cuz it's super delicious. Number one. Number two, it cooks really quick. We're going to have a nice quick cook with some pork loin and you've eaten delicious in no time instead of waiting hours and hours and hours for that pork butt to render. Pork loin done in 5 10 minutes. And this has some fat down here on the bottom. But because we're making a geese, we're not going to
use this big fatty part. I'm just going to trim this off right here. Little bit of meat. It's okay. So, I'm basically going to cube up this uh pork loin. I'm going to cut these about a/ an inch thick right here all the way across. And then we're going to cut these even smaller. Again, about a/ an inch or so, maybe 38 of an inch. Somewhere around there's good. This is going to be a quick gizo with some delicious flavor. Now, I'm using pork loin today, but traditionally salsa verde with pork is
made with a pork butt or pork picnic. Those are really delicious, too, but they take a long time to cook. I like to use this pork loin because it cooks really quick. It's a little bit leaner, but the salsa that we've just made is going to add all the moisture that you need to make it just perfect. So, this is an easier way to make salsa verde with pork. So, you can be feeding your family or if you have some friends you want to come over, you can get it done pretty quick without slaving all day
with the stove. Now, before we get started, I'm going to get just a little bit of lard on here. About close to a tablespoon. Ooh, see that smoke? This grill's smoking hot. We're ready to get some of this pork on here. We're going to spread these out. Give it a chance to brown a little before we start tossing it around. And you always got to season the meat. This is salt, pepper, and garlic. About all you need for this dish, but you can use whatever spice you like. And friend, like I'm saying, this is pork
loin. It ain't going to take but a few minutes. Now, I'm cooking out here over a fire on this mating griddle. Now, you can do this inside, too, with this same griddle. This is good enough for inside, outside, over a fire, over the stove. It can cook anywhere with this griddle. Let's go ahead and get some salsa on here. Remember, this is the quick and easy way to do it. Let's give this a nice little toss. Now, my table's a little lopsided here, so we've got more juice on one side. I'm going to scoot
some of this juice over here. Get it all over. Next up is sweet peppers. So, let's get those on right now. [snorts] And you notice the salsa kind of cooled off the griddle a little bit. That's quite all right. It's going to get nice and hot within just a couple minutes. We'll be okay. We're not going to need any flour or any kind of thickener. We've just got plenty of deliciousness like it sits right now. This is looking really good. But I see a little straggler over here.
Oh, baby. That good. All right, let's get this out and get it onto a plate here. This is my giso to go. This is how you make it nice, quick, and fast. Little homemade salsa verde, little pork loin. We're done in less than 10 minutes. And so I'm just going to add a little bit more lard here. Y'all know what's coming next. And how [music] about a big old bowl of beans. We're going to get some reffried going right now. There was a little bit of salsa verde on here. We're going to make
sure that gets onto our beans. Got a little bit of salt pork on here, which y'all know that's pork belly, also known as bacon. I'm going to chop that up real quick. Let's see if we can make some reffried beans with our maiden press here. There's another idea for y'all. One more way to use your griddle and your press. And the beans are done. Just like that. Our pork gau with salsa verde is done. Our beans are done. Let's eat. So, we've got our beans on here. Time to
get some gizo on here next to our beans. This is going to be super good, friends. This is a quick and easy dish. It didn't take more than 15 minutes to make this whole dish. Total. We have our gizo made. We have our reffried beans made and some fresh homemade tortillas. I'm ready to dig in. Y'all know my favorite part of every video is that first bite. Let's get to it. All right, I've got my tortillas. I'm going to roll it up right here. Oh my gosh. All right, let's see how we
did here. Oh yeah, baby. M. That really good. Boom. Let's try the beans here with a little bit of queso flesco, too. M the gizo, the pork, and the salsa verde off the charts. These reffried beans off the charts. Altogether, double off the charts. I like that. That's amazing, friend. This recipe was fast, it was easy, and it was super delicious. The whole secret is the salsa. That green sauce just pulls it all together. In this case, the pork loin, it cooked really quick and easy. So, it's just all that deliciousness.
It's about 99% what the original recipe is normally supposed to be. Now, if you want to get my cookbook or any of my Arie Dasada rubs, you can go to arnasada.com. Again, arnisada.com. My autographed cookbooks are available exclusively on my website, so you can get yours right there. And of course, we have our Wow, our OG, our boom, and our newly releasleased Mexican rice seasoning. Y'all head to aries.com and get you some. We'll see you guys on the next video. Thanks for watching. Keep
the smoke light and make it tortilla. I mean, boom. This is so good. Really juicy.