CHILI VERDE
This is a 'brown sauce' that I have had over chimichangas in Mexican restaurants, and is one of my favorites. When I found I could make it at home, it has become a regular. May be served as soup or over chimis. Top with sour cream and shredded cheese. Enjoy.
Provided by SASSYLUCKYL
Categories Meat and Poultry Recipes Pork
Time 8h10m
Yield 12
Number Of Ingredients 8
Steps:
- Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
- When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 22 g, Cholesterol 81.3 mg, Fat 23.3 g, Fiber 4.1 g, Protein 24.8 g, SaturatedFat 8 g, Sodium 764.2 mg, Sugar 3.5 g
PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
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
Provided by Food Network
Categories main-dish
Time 3h25m
Yield : 4 to 6 servings
Number Of Ingredients 15
Steps:
- In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
- Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
- After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
- Just before serving, add lime juice and cilantro.
EASY CHILE VERDE
If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
- Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
- Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.
CHILE VERDE
This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)
Provided by Steve Dunham
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
- Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
- Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
- [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
- Coat Pork in flour, salt and pepper. Brown and set aside.
- Add onions and garlic to pan, cook until onions are golden brown.
- Add chiles, tomatillos, and tomatoes. Fry for about 10min.
- Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
- Season to taste with salt and pepper.
- [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
- [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.
EASY CHILI VERDE
I love chili verde. I order it whenever I can at restaurants, and figured out how to make an easy, tasty version at home. People have the option to eat the chili verde with a fork or in tortillas with a variety of toppings such as cheese, cilantro, minced onions or lime wedges. There are never leftovers at my house. -Julie Rowland, Salt Lake City, Utah
Provided by Taste of Home
Categories Dinner
Time 5h10m
Yield 12 servings (3 quarts).
Number Of Ingredients 7
Steps:
- In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.
Nutrition Facts : Calories 287 calories, Fat 17g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 729mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 27g protein.
CHILI VERDE
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
- Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
- Meanwhile, place the Anaheim peppers on a sheet pan.
- Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
- Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
- Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
- Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
- In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
- Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
CHILI VERDE
This is a classic Mexican recipe that I hope you'll enjoy. It's been modified to be low fat without detriment to the dish. Give it a try, you won't be sorry.
Provided by Happy Hippie
Categories Pork
Time 2h
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place pork in a wide nonstick frying pan.
- Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
- Uncover pan; add onions, celery, oregano, and sage.
- Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
- Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
- Reduce heat, cover, and simmer for 30 more minutes.
- Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
- If chili is too thin, uncover and simmer until it's as thick as you like.
- Skim and discard fat, if necessary.
- To serve, spoon chili over rice and garnish with cilantro sprigs.
Nutrition Facts : Calories 792.6, Fat 28.9, SaturatedFat 9.4, Cholesterol 80.6, Sodium 137.2, Carbohydrate 113.9, Fiber 20.6, Sugar 10.5, Protein 31.6
CHILI VERDE
Store-bought green salsa makes a bright flavor base for this stew.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 2h10m
Number Of Ingredients 6
Steps:
- Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.
Nutrition Facts : Calories 341 g, Fat 14 g, Protein 47 g, SaturatedFat 5 g
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- Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.
- Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom.
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- Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
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- Begin by preparing your salsa verde: preheat the oven to 450°, and line a medium-large baking sheet with foil.
- Place the tomatillos, Anaheim peppers, onion and garlic into a large bowl, and drizzle with about 2 to 3 tablespoons of the oil; sprinkle generously with salt and pepper and toss to coat, then turn the vegetables out onto the baking sheet, and roast for 20 minutes.
- After 20 minutes, reduce the oven temp to 400°, and roast for 15 minutes more, until the veggies are charred, tender and aromatic; remove from oven and allow them to cool slightly, just enough so they can be handled.
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- Cut the pork shoulder into chunks, about 1-2 inches. Season all over with cumin, salt and pepper. Set aside.
- Peel the outer skins off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
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- Pull off the husks of the tomatillos and give them a good rinse. I usually de-stem them but this is optional. Add the tomatillos to a roasting pan along with the rinsed poblanos and roast them in the oven at 400F. I usually flip the poblanos over after 15-20 minutes, and if the tomatillos are disintegrating you can take them out of the oven at this point. The poblanos will need about 30 minutes total to fully roast.
- Once the poblanos and tomatillos are in the oven I usually start working on the meat, but here are the remaining green sauce instructions that you can do while the meat is browning:
- Add the remaining green sauce ingredients to a blender: 2 peeled onions, 3 de-stemmed jalapenos, 4 peeled garlic cloves, and 1/2 bunch of rinsed cilantro. I usually just twist off and discard the bottom, thicker portions of the cilantro but use the upper stems that hold the leaves together.
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- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
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- Heat oil in a large heavy pot over high heat. Add chicken; cook until browned, turning occasionally, 4 to 5 minutes. Add onion, poblanos and garlic. Cook until the onion is translucent and tender, 4 to 5 minutes.
- Add the remaining whole beans, the mashed beans, stock, salsa and salt. Bring to a boil. Reduce heat to medium and simmer until the chicken is cooked through, about 3 minutes. Stir in corn, spinach and cilantro. Cook until the spinach is wilted, about 1 minute. Serve topped with sour cream.
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- Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
- Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.
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- Remove the papery husks from tomatillos and rinse well. Cut tomatillos in half and place cut side down on a baking sheet lined with foil.
- Season pork cubes with salt and pepper. In a 6-quart cast iron dutch oven heat olive oil over medium heat and sear pork cubes on all sides. Work in batches and do not crowd to allow browning on all sides (rather than steaming). Use tongs to remove cubes from the pan and set them aside in a bowl.
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- Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
- Heat a large pot or dutch oven over medium-high heat. Add in the cooking oil and then the pork. Season generously with salt and pepper. Sear the meat on all sides until nicely browned.
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