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Video Rating: 5 / 5

Chef Jason Hill of and the Chef Tips app on iTunes shares a delicious Mexican crock pot recipe in this episode of “Chef Tips.”…


30 Responses

  1. otsys77January 12, 2014 at 6:13 amReply

    Thanks for the info 😉

  2. sheznjJanuary 12, 2014 at 6:52 amReply

    didn’t know you can peel a chili til now. :-) thanks!

  3. Millard ShiresJanuary 12, 2014 at 7:21 amReply

    Why do you peel them? I like jalapenos chopped up in lots of dishes or
    salads and never roasted/peeled them first. Same thing with Poblanos. I
    tried to roast Hatch New Mexico chilies on my grill and they charred
    nicely, but the skin was hard to remove, came off in pieces, at times stuck
    to the “meat” and it was a total disaster. You make it look easy!

  4. Ramona WerstJanuary 12, 2014 at 8:00 amReply

    With the Jalapeño and Poblano, I peel because the skin doesn’t mash up. The
    Hatch chili is too hard to peel, but does mash up better. It’s your choice
    to leave the skin on, but in the food processor you will find the skin
    doesn’t puree very well.

  5. Clay BradshawJanuary 12, 2014 at 8:51 amReply

    I liked the video, but you didn’t mention how long to broil them or high or
    low setting? Please explain for slow gringos like myself.

  6. Chef TipsJanuary 12, 2014 at 9:02 amReply

    Thanks for the comment sfballach! Glad you enjoyed the recipe and the
    video. I will not post a recipe that has not been approved by my family
    and/or friends! 😀

  7. Lurking99January 12, 2014 at 10:01 amReply

    Great video! Can’t wait to try this. It helps when the chef is handsome
    too. :)

  8. shreeve21January 12, 2014 at 10:09 amReply

    killer recipie man. just made some this morning. the wife and i loved it.
    super easy and super tasty. thanks for the video.

  9. Chef TipsJanuary 12, 2014 at 10:52 amReply

    Thanks for the compliment! The video is pretty bad, but this recipe is
    really good.

  10. Chef TipsJanuary 12, 2014 at 11:28 amReply

    You can certainly use fresh cooked chicken that you can shred by hand. The
    canned tastes fine, and I use to save some time.

  11. Chef TipsJanuary 12, 2014 at 11:45 amReply

    You’re welcome! Let me know how it works out for you. Take care, Jason

  12. NobodyJanuary 12, 2014 at 12:42 pmReply

    crock pot is a funny word

  13. GunninWithaSmileJanuary 12, 2014 at 1:06 pmReply

    Its a crockpot.

  14. markandPaulaJanuary 12, 2014 at 1:09 pmReply

    Thank you , for posting this video.

  15. amesguy515January 12, 2014 at 2:04 pmReply

    Do you ever use the plastic liners?

  16. dshedder1January 12, 2014 at 2:57 pmReply

    Try letting him help you put the recipe together and then tell everyone
    that he or she helped cook it. Chances are he’ll eat.

  17. LokiJanuary 12, 2014 at 3:36 pmReply

    “thanks for tubbing in” cute

  18. BeerPuppets2008January 12, 2014 at 4:00 pmReply

    just to let u know chile verde has pork not chicken

  19. Chef TipsJanuary 12, 2014 at 4:22 pmReply

    Hi mballek. Thanks for the comment. I’ll have to check out your recipe.

  20. GeraldoliniJanuary 12, 2014 at 4:26 pmReply

    move the music back just a tad…..

  21. lexiconloverJanuary 12, 2014 at 4:32 pmReply

    : )

  22. artemisaaafJanuary 12, 2014 at 4:58 pmReply

    Thanks for the receipe, what’s the name of the Salsa music please?

  23. Informed PrepperJanuary 12, 2014 at 5:52 pmReply

    Love your videos, you’ve come a long way since this. It looks like you
    filmed this with a crockpot…heh Keep up the great work.

  24. S PlattJanuary 12, 2014 at 6:08 pmReply

    Me neither that would be the first

  25. Bhargav IndurthiJanuary 12, 2014 at 6:38 pmReply

    Can potatoes be added in the beginning?

  26. Bhargav IndurthiJanuary 12, 2014 at 6:59 pmReply

    Jason rocks!!!!! I am a big fan of his reciepes and they are easy and

  27. Chef TipsJanuary 12, 2014 at 7:25 pmReply

    @WaiguoGuizi This was our first video. Our videos have improved
    exponentially since then. Check out our new stuff. I think you’ll enjoy it
    much better. Cheers! Jason

  28. georgiaavenueJanuary 12, 2014 at 8:23 pmReply

    Looks like a great recipe. My only question is where does all the liquid
    come from in the crock pot for this recipe( your ingredients didn’t seem to
    have a lot of juice/liquid in them)? I don’t want to mess this up or burn
    down the house.

  29. bucketofsomething2January 12, 2014 at 9:10 pmReply

    @HarryPooter13 I do. :)

  30. PiecesofEternityJanuary 12, 2014 at 9:57 pmReply

    What’s salsa verde?

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