Serious Eats - seriouseats.com

Made this last night, and it came out pretty dang good. In fact, my father said it was the best chile verde he has ever had! I did 3.5 things different from the recipe (based on the comments...thanks commenters!). I didn't use water to peel the peppers. The peels came right off, albeit verry messily. I just kept a bowl of water next to me to rinse off my fingers. And I didn't add any salt besides what I tossed the raw pork in. I figured between that and the salt in the stock it would be plenty, and I was right. I also did not use a lid in the oven, since I too thought that was the point of the graph. I also figured more liquid would evaporate without the lid on.

Those were the three main things...the .5 thing was that I browned the pork, but I don't think I browned it as much as Kenji was thinking. I think I just got impatient!

I also had to reduce it for quite a while to get to the thickness that I wanted. I had it in the oven for 4 hours, and then on the stove top for another hour at least. Anyway, it still tastes fantastic...thanks for the recipe!

Cool! I enjoyed many a New Glarus during my last visit to Madison in Febrewary!