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
GREEN PORK CHILI
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
- Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
- While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
EASY GREEN CHILE ENCHILADAS
Steps:
- In a small skillet, saute the onions with the butter over medium-low heat until the onions are nice and golden brown.
- In a small saucepan, combine the green enchilada sauce with the green chilies and heat until very warm.
- In the microwave or in the oven (on a baking sheet), melt some cheese all over the top of each tortilla so that it covers most of the surface area.
- To serve, stack three cheesy tortillas on top of one another. Spoon green sauce over the top and add store-bought salsa, sour cream and cilantro as needed. Delish and so, so easy!
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.
SAM'S NO.3 KICKIN' GREEN CHILI
Provided by Food Network
Time 1h10m
Yield 5 quarts
Number Of Ingredients 13
Steps:
- If roasting your own chiles: Preheat an outdoor grill to high. Place the Anaheim chiles on the grill and cook, turning to cook evenly, until the skins blister and blacken. Remove from the grill and place in a plastic bag. Seal the bag and let the chiles stand for 5 to 10 minutes. Remove the skin, stems and seeds and chop into 1/4-inch pieces.
- Heat some butter in a large pot and add the cubed pork. Cook about15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using. Stir occasionally.
- After 5 minutes, add 8 cups water. Bring to a low boil. Stir occasionally. Increase the heat and bring the chili to a rolling or high boil.
- In separate pan, melt the butter or margarine and whisk in the flour, stirring until creamy.
- Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)
- Let stand 5 minutes and serve in a bowl or smothered!
GREEN CHILI
Make and share this Green Chili recipe from Food.com.
Provided by canarygirl
Categories One Dish Meal
Time 3h15m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- In a fairly large soup pot, heat olive oil.
- Sautee garlic until golden, then add onion.
- Sautee until it begins to become translucent, then add pork.
- Salt and pepper to taste.
- Cook over fairly high heat, until pork browns, then add cumin, lower heat to medium, and cook meat through.
- Add all remaining ingredients.
- Bring to a boil, and let boil 10 minutes or so, then cover, and reduce heat to low.
- Cook at least 1 hour on low, and up to 3, depending on how thick you like your chili, stirring occasionally.
- Serve with grated colby-jack cheese and a big dollop of sour cream, chopped green onions or cilantro, and tortilla chips!
- Note:Any other kind of meat could easily be substituted--chicken, turkey, beef, whatever appeals to you!
Nutrition Facts : Calories 481.1, Fat 21.7, SaturatedFat 6.7, Cholesterol 76, Sodium 135.4, Carbohydrate 40.8, Fiber 9.1, Sugar 7.9, Protein 33.1
TRADITIONAL-STYLE NEW MEXICO GREEN CHILE SAUCE
Every New Mexican cook has a green chile sauce, but it has to be very good sauce, or her reputation as a good cook suffers. They serve this sauce at any meal. At breakfast it is served over eggs or potatoes. It is used over burritos, in enchiladas, or over grilled meats and roasted potatoes for lunch or dinner. It is best when it is fresh or used within one day of being made. This recipe comes from Sandy Szwarc's "Real New Mexico Chile".
Provided by Miss Annie
Categories Sauces
Time 35m
Yield 2 cups
Number Of Ingredients 9
Steps:
- In a medium sauce pan, saute the onion and garlic in the oil over medium-high heat, until tender (about 3 minutes).
- Stir in the flour, cumin, salt and pepper and cook over medium heat, stirring, for 2 minutes.
- Stir in the stock and simmer until thick and smooth.
- Stir in the chiles and oregano.
- At this point you may cool, and store in refrigerator, covered, for up to one day.
- To serve, heat thoroughly.
WORLD'S BEST GREEN CHILI
I got this recipe from the guy giving out free sample tastes at Sam's. It's very good, but it makes alot of chili (3 gal). It was easy to half though
Provided by Wapiti
Categories Pork
Time 1h15m
Yield 3 gallons, 21 serving(s)
Number Of Ingredients 15
Steps:
- Start chicken broth in a large pot, (to a slow simmer).
- Brown bacon, save grease (make a bacon sandwich).
- Brown cubed pork in bacon grease, add enough flour to absorb grease, and lightly brown flour.
- Add pork to simmering chicken broth, whisk vigorously (to avoid lumps).
- simmer for 45 minutes.
- Add rest of the ingredients,and simmer for another 45 minutes.
- Serve with warm tortillas.
GREEN CHILE CHIMICHURRI
Green sauce for any kind of Hispanic food. Serve over grilled chicken, pork, steak, fish, veggies, or whatever else you like.
Provided by Bobcat_Chef
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 10m
Yield 8
Number Of Ingredients 6
Steps:
- Blend green chiles, cilantro, garlic, lime juice, and 2 tablespoons olive oil together in the bowl of a food processor. Pour remaining olive oil in a thin stream through the feed tube until mixture reaches sauce consistency. Season with salt and pepper; pulse to combine.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 2 g, Fat 6.8 g, Fiber 0.4 g, Protein 0.4 g, SaturatedFat 0.9 g, Sodium 187.4 mg, Sugar 0.6 g
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