Comments by "Orwellian Horseman of the Apocalypse" (@DennisMoore664) on "Cowboy Kent Rollins" channel.

  1. Pork and green chile posole - good stuff.
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  2. Pork (or venison) and Green Chile either in a stew with potatoes or in posole are one of the reasons I'm glad I grew up in New Mexico. It's also the reason I'll never live somewhere I can't get real Hatch green chile peppers in the fall. Keep them frozen with the skins on and when they get thawed out they still have a lot of the original flavor. The stuff in jars and cans just doesn't hold a candle to the real thing, and you'll also get lots of seeds and the occasional bit of skin still on the peppers which you can get rid of when you prep unprocessed peppers for cooking. And I don't know about adding those tomatillos or the poblanos - this seems like more of a Tex-Mex version which is fine. I like Tex-Mex food too, but when it comes to green chile stew I'm just more of a purist with mine.
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