GREEN CHILI SAUCE
This recipe is very good and very easy. A co-workers wife gave this to my husband for me years ago, I don't remember the names. But it is great! Use it to smother burritos, rellenos, anything!, or eat it just like this with flour tortillas, YUM! I freeze the left over in serving sizes.
Provided by Patti Hurley
Categories Mexican
Time 30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- brown pork.
- While pork is cooking, puree chili's, tomatoes, water and jalepenos in blender or processor.
- When pork is done add flour and brown, then add blended mixture and bring to a simmer.
- Add more water if too thick.
- Add salt, pepper and garlic powder to taste and simmer 20 minutes then serve.
GREEN CHILE SAUCE
Provided by Bobby Flay
Time 35m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Toss the poblanos, tomatillos, jalapeno, onion, garlic and canola oil on a baking sheet and season with salt and pepper. Roast, turning once, until the vegetables are golden brown and soft, about 20 minutes.
- Let the vegetables cool slightly, then peel the garlic. Transfer the vegetables to a food processor, add the cilantro and process until smooth (add water to adjust the consistency, if necessary). Add the honey and more salt and pepper, if needed.
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.
GREEN PORK CHILI
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h10m
Yield 8 servings
Number Of Ingredients 19
Steps:
- In a 4 quart pot, heat 1/4 cup of the canola oil over medium heat. Add the jalapenos and saute for 1 minute. Stir in the ground pork and cook until evenly brown. Remove the pork and jalapenos from the pot to a bowl and set aside. In the same pot used to cook the meat, add the remaining 1/4 cup of the canola oil, butter, and onion. Cook for 2 minutes or until the onion starts to soften. Stir in the salt, cumin, paprika, cayenne, and black pepper and cook until the onion is soft. Mix in the garlic and cook for 1 minute. Reduce the heat to low. Sprinkle the flour over the onion and garlic and cook, stirring, for 3 minutes. Slowly pour the enchilada sauce into the onion mixture, whisking constantly to prevent lumps from forming. Mix in the green salsa and water. Return the cooked pork and jalapenos to the pot. Increase the heat to medium and slowly bring the chili to a boil. When the chili boils, reduce the heat and simmer for 30 minutes. Before serving remove from heat and stir in the chopped cilantro and lime juice. The consistency should be thick enough to coat the back of a spoon, if not simmer longer or thicken with a little cornstarch slurry.
- Serve with cooked rice.
SANTA FE HATCH CHILE GREEN SAUCE
Serve over enchiladas, pork, or chicken. Serve right away or freeze for later use.
Provided by wasabinoir
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Place chile peppers cut-side down on baking sheet.
- Broil in the preheated oven until skin is heavily blistered and turning black, about 4 minutes per side.
- Transfer chile peppers to a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 15 minutes. Peel and chop the chile peppers.
- Heat oil in a saucepan over medium heat. Add onion; cook and stir until browned, about 5 minutes. Add garlic; cook until fragrant, about 2 minutes. Stir in flour until mixture thickens. Stir in chopped chile peppers, beef broth, and salt. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes.
Nutrition Facts : Calories 148.9 calories, Carbohydrate 11 g, Fat 10.7 g, Fiber 1.8 g, Protein 3.3 g, SaturatedFat 1.5 g, Sodium 980.6 mg, Sugar 3.6 g
CHEF JOHN'S GREEN CHICKEN CHILI
Make this easier version of chili verde using chicken and a tomatillo-based green salsa instead of roasting and pureeing fresh tomatillos. Note that this is a green chili made with chicken and not a chili made with green chicken. Sorry if this disappoints anyone. You can serve it with sour cream, avocado, cilantro, and corn tortillas or corn bread.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Chicken Chili Recipes
Time 1h50m
Yield 6
Number Of Ingredients 13
Steps:
- Season chicken thighs with salt on both sides.
- Transfer 1/2 the chicken to a dry, nonstick skillet over high heat. Cook until browned, about 4 minutes per side. Transfer to a bowl. Brown the rest of the chicken. Let cool to room temperature before cutting.
- Combine salsa verde, green chilies, garlic, jalapeno, and cilantro in a blender. Blend, starting on low and finishing on high, until sauce is very smooth and bright green.
- Cut chicken into bite-sized pieces and transfer back into the bowl. Combine chicken pieces, accumulated juices, and the green sauce into a pot. Season with cumin, chipotle pepper, black pepper, oregano, and salt.
- Rinse out blender with a splash of water and pour into the pot. Mix together and set heat to medium-high. Bring to a simmer; reduce heat to medium-low. Simmer until chicken is tender, depending on size of chicken pieces, about 1 hour. Stir in kidney beans and simmer until thickened, about 15 minutes.
Nutrition Facts : Calories 520.8 calories, Carbohydrate 31.3 g, Cholesterol 127.7 mg, Fat 23.2 g, Fiber 9.2 g, Protein 43.4 g, SaturatedFat 6.3 g, Sodium 1281.2 mg, Sugar 4.4 g
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 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
GREEN CHILE SAUCE
Sumitted per a request for New Mexican Green Chile Sauce which is delicious on scrambled eggs, in burritos, as a topping for hamburgers or with just about anything to add a bit of zip to meat, poultry or fish. Recipe source: Coyote Cafe cookbook.
Provided by ellie_
Categories Sauces
Time 20m
Yield 4 cups
Number Of Ingredients 6
Steps:
- Roast the green chilies under the broiler for 5 minutes or until slightly blackened.
- Place chilies in a paper bag to allow them to steam until cool enough to touch.
- Remove the blackened parts and discard.
- Place peeled chilies and the rest of the ingredients in a food processor and chop until finely chopped.
- Do not puree.
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.
GREEN CHILI SAUCE
Another of my favorites from "Low Fat Mexican Recipes." this basic sauce can be used over many traditional Mexican dishessuch as enchiladas, burritos, tostadas and huevos rancheros. Green chile sauce is more perishable than red and should be made fresh.
Provided by Happy Hippie
Categories Sauces
Time 45m
Yield 4 cups
Number Of Ingredients 8
Steps:
- Husk and wash tomatillos. Slice into wedges.
- In a large saucepan, combine tomatillos, chiles, onion, garlic, chicken broth and seasonings.
- Brng to a boil, reduce heat and simmer for 20 minutes.
- Pour into blender and pulse to desired consistency.
Nutrition Facts : Calories 89.8, Fat 1.6, SaturatedFat 0.2, Sodium 734.1, Carbohydrate 18.4, Fiber 3.9, Sugar 10.4, Protein 3.8
GREEN CHILE QUESO
Provided by Ree Drummond : Food Network
Categories appetizer
Time 30m
Yield 15 to 20 servings
Number Of Ingredients 6
Steps:
- Set a large skillet over medium heat and add the butter. Once melted, add the onions and cook until starting to soften, 2 to 3 minutes. Add the green chiles and chipotle peppers and cook for a minute. Add the cheese and let it melt. Add the enchilada sauce and give it all a stir. Transfer to a slow cooker to keep warm.
GREEN CHILE QUESO
Steps:
- Heat the milk in a medium saucepan over medium heat. Reduce the heat to low and add the American cheese and Cheddar, stirring until melted. Stir in half of the green chiles and scallions. Transfer to a serving bowl and top with the remaining green chiles and scallions, as well as the Fresno peppers and cilantro. Serve immediately with tortilla chips.
More about "greenchilisauce recipes"
TOP 8 MEXICAN RECIPES USING GREEN CHILES - THE SPRUCE EATS
From thespruceeats.com
- Chile Rellenos. This classic dish of green chiles stuffed with cheese, dipped in batter, and fried is very simple. All you need is chiles, cheese and eggs.
- Rajas. Caramelized onions and roasted green chiles come together in a creamy sauce that will make your mouth water. Rajas make a great side dish to a Mexican meal or a tasty vegetarian filling for tacos.
- Roasted Green Chiles. The best way to get the skin off of a chile and give the chile a wonderful smoky flavor is to roast it. Roasted green chiles are used in everything from chile verde to salsa verde.
THE 10 GREEN SAUCES THAT WILL MAKE YOU A BETTER COOK ...
From epicurious.com
- Argentina: Chimichurri. Sit down at most restaurants in the US and they'll put ketchup on the table. Sit down at most restaurants in Argentina and they'll put a jar of chimichurri on the table.
- Morocco: Chermoula. This North African pureed green sauce is traditionally deployed as a marinade for all kinds of seafood, but it can be used for so much more—from marinating chicken or steak or eggplants to drizzling over roasted vegetables.
- Italy: Salsa Verde. It may look a lot like chimichurri, but the flavor of Italian salsa verde is surprisingly different, with chopped capers and sometimes anchovy fillets giving this version an irresistible salty-funky tang.
GREEN CHILE SAUCE - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
- In a large saucepan, warm the oil over medium heat. Add the onions and the garlic and cook, stirring frequently, until the onions are soft. While this is cooking, stir together the flour and the spices. Sprinkle this mixture over the onions and stir to coat.
- Add 1 cup of water to the mixture in the pan and stir to make sure the flour has dissolved. Add green chile and the rest of the water. Bring to a boil and then reduce to a low simmer for 15 minutes. Use within 3-4 days or freeze until needed. Enjoy!
ROASTED GREEN CHILE SAUCE
From growagoodlife.com
- Roast the peppers and remove skins, seeds, and membrane from the Anaheim. Keep jalapeño seeds for some extra heat (optional). Give the peppers a rough chop and add to a blender or food processor.
- Add the remaining ingredients to the blender or food processor and process until smooth. Makes about 2 1/2 cups. Use immediately, store in the refrigerator for 2-3 days, or freeze for up to 9 months.
GREEN CHILE SAUCE RECIPE | MYRECIPES
From myrecipes.com
- Discard husks and stems of tomatillos. Cook tomatillos in boiling water 10 minutes or until tender. Drain.
HOMEMADE GREEN ENCHILADA SAUCE RECIPE - SOMEWHAT SIMPLE
From somewhatsimple.com
- Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and cook until softened and fragrant. Whisk in the flour, cumin, chili powder, garlic powder, black pepper, and salt, and cook until golden and bubbly.
- Slowly whisk in the chicken broth, stirring constantly to prevent lumps. Whisk in the green chilies. Bring the sauce to a simmer, and simmer 10 minutes, or until thickened slightly.
- Puree the sauce using an immersion blender, or a blender or food processor (with the top open to let steam escape), until smooth.
GREEN CHILE SAUCE RECIPE | MYRECIPES
From myrecipes.com
- Place chiles on a foil-lined baking sheet; broil 14 minutes or until blackened and charred, turning after 7 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in each chile. Remove and discard seeds and tops. Chop chiles to measure 3/4 cup.
- Heat canola oil in a medium saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Add garlic; sauté for 1 minute. Stir in flour; cook 1 minute. Add chiles, coriander, salt, and broth; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Place half of chile mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Return pureed chile mixture to pan; stir well. Remove from heat; cool completely.
HOW TO MAKE THE BEST GREEN CHILE SAUCE - FARMER'S WIFE RAMBLES
From farmerswiferambles.com
- Saute onion until soft. Add in flour to butter mixture and make a roux (Here is a great tutorial on on how to make a roux). Add chicken broth to butter mixture and stir until smooth.
GREEN CHILI SAUCE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
- Place, tomatillos, garlic and onion on a baking sheet. Drizzle with olive oil. Place in a preheated 400 degree oven for 20 minutes.
- Roast peppers on a grill until blackened on all sides. Place peppers in a paper bag with top folded closed for 10 minutes.
GREEN CHILI SAUCE RECIPE | HOW TO MAKE CHILLI SAUCE ...
EASY GREEN CHILE SAUCE RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
- Add onion and garlic to pot, and soften until fragrant, making sure to stir often to prevent burning. Cook about 4-6 minutes to softened and very lightly browned.
- Stir in chiles and let cook to fragrant, stirring well to mix, another 5 minutes. If adding jalapeno for heat, add to dish with green chilies.
GREEN ENCHILADA SAUCE - ISABEL EATS
From isabeleats.com
- Roast the peppers: Line a large baking sheet with aluminum foil and place anaheim peppers and jalapeno (if using) on top.
- Set your oven rack directly underneath the broiler and turn the broiler on. Broil peppers for 10 minutes, flipping halfway through, until the skin is blackened and blistered.
- Remove them from the oven and loosely cover the baking sheet with aluminum foil or plastic wrap to keep in some of the heat and help them steam. Let them sit for 5 minutes.
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