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.
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.
EASY GREEN CHILIE ( CHILE VERDE) OAMC
I love, love, love green chilies! This is my simple and GREAT tasting green chilie. I use ingredients that most everyone should be able to find in their hometown grocery stores. You can use this in so many different dishes. I like to eat is as just a soup on cold days. I also freeze any left overs to use in any Mexican dish that calls for salsa. Great over pork or chicken enchiladas, chimichangas, or you can melt with cheese to make a great dip. I do not use any oil in this recipe and you never even miss it.
Provided by Huskergirl
Categories Mexican
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- In a non stick soup pot cook pork pieces, until browned.
- Add onions cook until start to turns transparent.
- Dice green chilies put half in soup pot and 1/2 in blender.
- Add jalapeno and water.
- Blend until smooth add back to pot.
- Add tomatoes, chicken stock and seasonings.
- Cook over med low heat for 1 hour. If soup starts to thicken up add more water or stock.
GREEN CHILE (CHILE VERDE)
Provided by Food Network
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Combine pork butt, salt and 2 cups water in an 8-quart stockpot over high heat and bring to a boil. Turn down to a simmer and cook until pork is tender, 1 hour and 30 minutes.
- Meanwhile, combine garlic cloves, serranos, cumin, black peppercorns, onion quarters, the chopped Anaheims and 2 cups water in a blender. Blend well until mixture is liquid, then slowly add cilantro. Continue to blend until mixture is completely liquid, then add mixture to stockpot (at whatever point the stockpot is at). Bring stockpot back to a boil, then, reduce heat back to a simmer.
- Combine tomatillos and 1 cup water in blender and blend well until mixture becomes liquid, about 5 minutes. Add to stockpot and bring mixture to a boil again, then reduce the heat to medium.
- Preheat the broiler.
- Roast remaining whole Anaheim peppers in broiler, turning occasionally, until charred. Remove skin under cool running water and slice thin. Add to the stockpot in the last 30 minutes of cooking time.
GREEN CHILE SAUCE
Provided by Guy Fieri
Time 20m
Yield 4 1/2 cups
Number Of Ingredients 10
Steps:
- In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
- Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
- Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.
CHILI VERDE (OAMC)
This is a make ahead (Once a Month Cooking) recipe that is bound to help those working families out there who want a home made meal in 30 minutes. You just need to set aside a bit of time on a weekend or evening to do a few meals and you definitely won't regret it! Served with corn tortillas, it is also Gluten Free!
Provided by TishT
Categories One Dish Meal
Time 9h30m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Rinse pinto beans, soak them in cold water overnight, then drain.
- Cut chicken into 1" cubes; cook until no longer pink in small amount of water.
- Combine chicken with chilies and seasonings; refrigerate until needed.
- At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
- Reduce heat and simmer until beans are soft, about 1 hours.
- Add more water if necessary.
- Combine chicken and spices with beans; simmer 10 more minutes.
- cool and freeze.
- Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
- To serve, thaw chili and cheese.
- Simmer chili 30 minutes, stirring occasionally.
- Top chili with salsa and grated cheese; serve on warmed corn tortillas.
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
GREEN CHILE CHICKEN CHILI
The prep work for this chili is easy thanks to several pantry staples. It's loaded with shredded chicken and beans. The spicy heat can be tamed a bit with cool sour cream. -Fred Lockwood, Plano, Texas
Provided by Taste of Home
Time 5h30m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 10
Steps:
- Place the chicken, onions, peppers, jalapenos and chiles in a 5- or 6-qt. slow cooker. Pour salsa over top. Cover and cook on low 5-6 hours or until chicken is tender., Remove chicken; cool slightly. Shred chicken with 2 forks, discarding skin and bones; return meat to slow cooker. Stir in the beans, sour cream and cilantro; heat through. Serve with toppings as desired. Freeze option: Before adding sour cream, cilantro and toppings, cool chili. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Stir in sour cream and cilantro. Serve with toppings as desired.
Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 79mg cholesterol, Sodium 1187mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 7g fiber), Protein 32g protein.
COLORADO GREEN CHILI (CHILE VERDE)
My version of my mother's green chili. I like to serve it over oven-baked burritos or with beans and rice. If you can't find a chile roaster, look for frozen diced chiles at your supermarket. You can also freeze fresh roasted chiles for off-season use.
Provided by ROSIE55
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 1h35m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
- After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.
Nutrition Facts : Calories 323 calories, Carbohydrate 12 g, Cholesterol 67.9 mg, Fat 19.2 g, Fiber 1.7 g, Protein 23.1 g, SaturatedFat 6.2 g, Sodium 887.8 mg, Sugar 6.3 g
More about "easy green chilie chile verde oamc recipes"
CHILE VERDE RECIPE (GREEN CHILI) - BEST MEXICAN RECIPES
From norecipes.com
PORK CHILI VERDE - AN EASY GREEN CHILE RECIPE FOR BURRITOS
From savoryexperiments.com
EASY GREEN CHILE SAUCE RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
WORLD BEST JALAPENO FOOD RECIPES: EVERYDAY FOOD'S BEAN ...
From worldbestjalapenorecipes.blogspot.com
HOMEMADE CHILE VERDE • GREEN CHILI RECIPE - YOUTUBE
From youtube.com
EASY GREEN CHILIE ( CHILE VERDE) OAMC
From worldbestjalapenorecipes.blogspot.com
AUTHENTIC CHILE VERDE RECIPE - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
GREEN CHILI - CHICKEN CHILI VERDE RECIPE | CHEFDEHOME.COM
From chefdehome.com
EASY CHILE VERDE RECIPE | LITTLE HOUSE BIG ALASKA
From littlehousebigalaska.com
EASY GREEN CHILIE ( CHILE VERDE) OAMC RECIPE - FOOD.COM ...
From pinterest.com
SIMPLE GREEN CHILI (AKA MIDWESTERN CHILE VERDE) - FIT ...
From fitfoodiefinds.com
EASY CHILE VERDE RECIPE - NEW MEXICAN FOODIE
From newmexicanfoodie.com
THE BEST EASY SLOW COOKER/DUTCH OVEN NEW MEXICO GREEN ...
From iamafoodblog.com
EASY CHICKEN CHILE VERDE RECIPE - FOOD NEWS
From foodnewsnews.com
EASY GREEN CHILIE ( CHILE VERDE) OAMC RECIPE - FOOD.COM ...
From pinterest.co.uk
SLOW COOKER CHILE VERDE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
CHILI VERDE (COLORADO GREEN CHILI) : RECIPES : COOKING ...
From cookingchanneltv.com
GREEN CHILE NEW MEXICAN STYLE - THIS IS HOW I COOK
From thisishowicook.com
EASY GREEN CHILI | BETTER HOMES & GARDENS
From bhg.com
WORLD BEST HEALTHY FOOD: CHILI VERDE (OAMC)
From worldbesthealthrecipes.blogspot.com
EASY GREEN CHILE RECIPE - FOOD NEWS
From foodnewsnews.com
CROCK POT PORK GREEN CHILI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
WORLD'S EASIEST CHILI VERDE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE THE BEST GREEN CHILE SAUCE - FARMER'S WIFE RAMBLES
From farmerswiferambles.com
NEW MEXICO GREEN CHILE PORK STEW (CHILE VERDE) | LOW CARB ...
From lowcarbmaven.com
EASY PORK GREEN CHILI VERDE - THERESCIPES.INFO
From therecipes.info
10 BEST GREEN CHILI SIDE DISHES RECIPES | YUMMLY
From yummly.com
CHICKEN CHILE VERDE | MEXICAN PLEASE
From mexicanplease.com
CHILE VERDE RECIPE (INCREDIBLY FLAVORFUL ) - COPYKAT RECIPES
From copykat.com
GREEN CHILI RECIPE {EASY + HEALTHY VERSION} – WELLPLATED.COM
From wellplated.com
PORK GREEN CHILI RECIPE (NEW MEXICO CHILE VERDE) - A SPICY ...
From aspicyperspective.com
EASY CHILI VERDE - JUST FOUR INGREDIENTS TO YUMMY - GIRL ...
From girljustdiy.com
CHILE VERDE - ONE OF THE BEST PORK GREEN CHILE PORK ...
From latinofoodie.com
TOP 8 MEXICAN RECIPES USING GREEN CHILES
From thespruceeats.com
You'll also love