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.
CHILE VERDE
Steps:
- Peel and crush the roasted Anaheim chiles; set aside.
- Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
- Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
- Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.
CRYSTAL'S CHILI
Make and share this Crystal's Chili recipe from Food.com.
Provided by trainlover93
Categories Low Cholesterol
Time 3h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- brown ground beef over medium heat, drain off fat. using fork crumble the beef into pea-size pieces, combine the beef plus all the remaining ingredients and bring to a simmer over low heat. cook, stirring every 15 minutes for 2-3 hours.
Nutrition Facts : Calories 319.8, Fat 12.8, SaturatedFat 4.7, Cholesterol 51.4, Sodium 1231.1, Carbohydrate 29.7, Fiber 8.5, Sugar 7.4, Protein 23
V'S CHILE VERDE
I'm always challenged to come up with my family's favorite Mexican food. This is a tried and true recipe that is so easy to make that no one knows how simple but delicious Chile Verde can be. ***** Served with Recipe#282467 makes a complete meal ;)
Provided by Vseward Chef-V
Categories One Dish Meal
Time 8h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Mix all seasonings together in small bowl (except Salsa Verde).
- Mix Beef Boulion with water and pour in crock pot first.
- Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
- Cover and set on 6-8 hours. (Usually cooked within 6 hours).
- one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
- Serve with Spanish rice (Recipe #282467)and beans and enjoy!
CHILAQUILES VERDES
Provided by JoAnn Cianciulli
Categories Cheese Dairy Vegetable Breakfast Brunch Fry Vegetarian Tomatillo Tortillas Monterey Jack Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 19
Steps:
- To make the salsa verde: Put the tomatillos, chile, onion, and garlic in a medium pot and add water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until the vegetables are soft and the tomatillos turn pale green, 15 to 20 minutes. Remove from the heat and let cool slightly.
- Carefully transfer the boiled vegetables, along with the cooking water, to a blender. Puree for a few seconds to blend; be sure to hold down the lid with a kitchen towel for safety. Add the 1/2 bay leaf, oregano, thyme, salt, and broth. Continue to puree until smooth. You should have about 1 quart of salsa verde.
- Place a wide pot or pan over medium-high heat and coat with the corn oil. When the oil is hazy, pour in the salsa verde; it will bubble a bit. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, 10 to 15 minutes. Cover, reduce the heat to very low, and keep warm while you finish the chips.
- Pour the vegetable oil into a heavy-bottomed pot or countertop deep fryer to a depth of about 2 inches and heat to 375°F over medium-high heat. Stack the tortillas and fan them with your thumb to separate. Cut the tortillas into 8 wedges like a pie.
- Working in batches, fry the tortilla chips, turning them with a skimmer or slotted spoon so they don't stick together, until golden brown, about 2 to 3 minutes. Remove the chips to a paper towel-lined baking pan or brown paper bag to drain and cool. (Let the oil return to the proper temperature between batches.)
- To finish the chilaquiles, uncover the salsa verde and raise the heat to medium. Just when it starts to bubble, stir in the beaten eggs. Cook and stir for about 5 seconds, until the egg feathers into the sauce, thickening and binding it. Immediately add the chips, tossing gently until they have absorbed enough sauce to become soft. Take care not to break the chips. Sprinkle the Jack cheese on top and let it melt.
- Divide the chilaquiles among 4 plates. Sprinkle with the queso fresco, chopped onion, and cilantro. Garnish with the crema fresca and serve immediately.
CRYSTAL'S CHILE VERDE
A very easy recipe to make and works well in a crock pot. This is a favorite for my family and great as a potluck meal. I learned this recipe from my husband's aunt I now am told I make it better than she does.
Provided by Nateskawaii
Categories Stew
Time 6h30m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Cut meat into 2 inch pieces
- In a large stock pot or hot crockpot put oil, garlic and onion cook until lightly browned then add enough of the meat to cover bottom and brown the meat on all sides. Remove and do remaining meat as well.
- Return meat to pot after browned and put enough water to JUST cover the meat you do not want a lot of water in the pot.
- In a small frying pan fry the jalapeño until skin is lightly blackened on all sides then wrap in a cold hand towel to sweat the skin. I usually wet a wash cloth and put it in the freezer when I begin frying the jalapeños.
- In a small pot boil the tomatillos for about 20 minutes or until they are very soft, almost watery feeling. The skin should just slide off.
- Remove the skin of the jalapeño and slice open removing the seeds and top. Smash in a mortar stone or in a blender or food processor until it becomes a paste.
- Repeat these steps for the tomatillos, I usually just squish them by hand into the pot since they are so soft after you remove the filmy skin. Only put in the softest parts.
- Add jalapeño and tomatillo to pot. Also add cumin, salt and pepper to taste.
- Cook on medium heat about 4 to 6 hours or in a crock pot.
- Once meat is soft and shreds easily make a thin paste from the flour and pour it into the pot and gently mix into the juices. This will thicken the juices into a thin gravy.
- You can serve this with red rice and refried beans or in burritos with mozzarella cheese.
Nutrition Facts : Calories 281.3, Fat 20.6, SaturatedFat 6.2, Cholesterol 64.4, Sodium 60, Carbohydrate 6.5, Fiber 0.6, Sugar 0.8, Protein 16.5
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CHILE VERDE RECIPE | MEXICAN PLEASE
From mexicanplease.com
4.1/5 (38)Total Time 3 hrsCategory Main CourseCalories 671 per serving
- 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.
- Once the poblanos have fully roasted, remove them from the oven and let them cool down for a few minutes. Pull off and discard as much of the skin as you can. De-stem and de-seed them. I find it easiest to cut off the tops and then make a slit lengthwise. Open up the pepper and use the knife to scrape out the veins and seeds.
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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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- Sprinkle the salt, cumin, and cinnamon evenly over the pork, and then drizzle on the vegetable oil. Mix this together to distribute evenly and let the pork marinate while you prepare the green chili sauce.
- To make the Chile Verde Sauce, line up the Poblanos, Jalapeños, onions, and garlic in a single layer on a baking sheet and poke holes in the peppers with a knife or skewer.
- Roast the chilies on one side until the skin is blistered and starting to char (about 6 minutes). Flip the chilies over and continue to roast them until the second side starts to char. Set these aside to cool.
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