TOP SECRET AWARD-WINNING CHILI VERDE
This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.
Provided by Lacy S.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
- Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
- In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
- Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
- DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
- In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
- Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
- Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
- Add the lime juice and adjust seasoning to taste with salt and pepper.
SPEEDY CHILI VERDE
Provided by Ree Drummond : Food Network
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Cook the rice according to the package instructions.
- Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
- Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
- Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.
CHILI VERDE #2-COMPETITION
OK, this is ridiciulous that I can't win an International Chili Society [ICS] Chili Cookoff. So, I've spent the last 13 hours looking at recipes, past winners, checking ingredients and relearning to type and grammer. Losing that effort, also. Here is the latest version to improve my first recipe. I'm headed to cookoff's in Forsyth and Springfield. Oh boy-two days of cooking and a good road trip out of town. I've added a couple of minor variables into ingredients and technique. Hope, it works. I know the new ingredient SIBM will definately help the road trip part once I'm there. I LOST BOTH FORSYTH (12th OF 13) AND DON'T KNOW ABOUT SPRINGFIELD AND NO ONE SENT ME ANY WINNINGS.
Provided by MadCity Dale
Categories Lunch/Snacks
Time 3h15m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 21
Steps:
- Rub meat with meat rub spices, roast chilis for 10 minutes, place in sealed paper bag while browning the pork in bacon drippings and drain, add onions and saute until wilted.
- Add poblanos, cubanelles, diced serranos, pepperoncinis, garlic, 1/2 of liquids and 1/2 of spices. Bring to a boil, reduce heat to a "6 bubbles" medium simmer for 45 minutes.
- Add whole jalapeno (with 2 slits in sides), balance of liquids and spices, simmer, 5 to 6 bubble simmer for 1 hour.
- Add green chiles, sauce and salsa, continue simmer for 1/2 hour.
- "Taste test", add juice of lemon and any additional desired spice, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into chili pot.
- Simmer 15 to 30 minutes to blend.
- Consider all the following taste characteristics, as suggested by ICS, as you serve. Serve with garnishments of: mild cheese, sour cream, oyster crackers, tortilla chips, chopped onions, and hot sauces.
- TASTE, above all else is the most important factor. The taste should consist of the combination of the meat, peppers, spices, etc, with no particular ingredient being dominant, but rather a blend of the flavors.
- CONSISTENCY of chili must have a good ratio between sauce and meat. It should not be dry, watery, grainy, lumpy, or greasy.
- AROMA of chili should smell good. This also indicates what is in store when you taste it.
- COLOR of chili should look appetizing. Reddish brown is generally accepted as good. Chili is not yellow or green.
- BITE or after taste is the heat created by the various type of chili peppers and chili spices.
Nutrition Facts : Calories 391.6, Fat 17.9, SaturatedFat 5.9, Cholesterol 123.9, Sodium 1268.4, Carbohydrate 13.7, Fiber 2.1, Sugar 7.3, Protein 41.8
CHILI VERDE
This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.
CHILI VERDE-COMPETITION
After doing several Chili Cook Offs in Wisconsin and Illinois I decided to try my skills at developing a good Chili Verde that was not as hot as most of the "eye tearing, nose snorting" heat I'd found in most competitive prepared Chili Verdes. The first Chili Verde I made was for a Northside Indoor Winter Farmers Market in Madison, Wisconsin. That attempt was made in November 29, 2007. The original recipe was hot but not too hot. BUT, I can't seem to get back to that particular recipe. I decided to enter a January cook off in Forsyth, Illinois. The original recipe was made on 12/09/07, modified again on 01/31/08, 12/23/08 @ Rossario's CO, 12/30/08, and cooked at "The Great Forsyth Regional Chili Cook Off on Saturday January 17, 2009. Didnt win! Was in bottom third of 35 + cooks. Hmmmmm, keep trying. Modified again 01/03/10. Did not compete at Forsyth CO in 2010. Now I'm getting irritated about this recipe development. No more notes, etc, this recipe is just getting cooked until it is right. Watch out all my chili tasting friends-now I'm going for "Heat in the Chile". Plans are made to compete with this recipe at the same Forsyth CO on Saturday, January 15, 2011. There will be several practice cooks between now and January 14, 2011. January 12-did a Chili Sampling at Rossario's restaurant-getting closer below is revised recipe..... Wish me luck! Damn-did not win. Going to "kick it up"! No, I will not tell you the extra secret ingredient.
Provided by MadCity Dale
Categories Onions
Time 2h15m
Yield 12-15 serving(s)
Number Of Ingredients 16
Steps:
- Brown pork in lard and drain. Set aside.
- Saute onions until caramalized, then add bell peppers, poblanos, whole jalapenos with slits, serranos, and garlic until peppers are slightly wilted.
- Add pork, beef, stock, water and whole jalapenos (with 3 slits in sides) to the stock pot.
- Simmer, 5 to 6 bubble simmer, for 1 hour. Add all spices.
- Simmer, for 1/2 hour and add sauces and drained/diced optional jalapenos.
- Taste test, remove whole jalapenos-if need more heat, squeeze seeds and juices from jalapenos into stock pot. If heat not neeeded-remove jalapenos squeeze all seeds and juices from jalapenos, fine dice and add back into stock pot.
- Simmer 15 minutes to blend all and serve.
Nutrition Facts : Calories 183.7, Fat 9.3, SaturatedFat 3.2, Cholesterol 49.2, Sodium 155, Carbohydrate 8.5, Fiber 1.7, Sugar 2.4, Protein 16.4
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- Heat vegetable oil in a pot over high heat until it's very hot. Add the pork cubes, leaving space between the cubes and in a single layer. Sear pork for three to five minutes, turning with tongs to brown on the other side. Work in batches until all pork is browned.
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