MEXICAN CHILE VERDE
This Authentic Chile Verde Recipe is made from tender pork that is slowly cooked in a savory salsa verde sauce. So tasty and full of amazing Mexican flavors.
Provided by Maggie Unzueta
Categories Dinner
Time 1h25m
Number Of Ingredients 10
Steps:
- In a large stock pot, heat 3 tablespoons of oil.
- Season the pork with salt and pepper.
- Add the pork to the stock pot.
- Sear on all sides.
- Stirring occasionally.
- Meanwhile preheat the broiler on high.
- Place the tomatillos, ½ onion (chopped), 2 garlic cloves, and 2-3 serrano chiles on a sheet pan.
- Note: if you like it spicy, use 4 to 5 serrano chiles.
- Drizzle 1 tablespoon of oil over all the ingredients and mix well.
- Add salt over everything.
- Place the sheet pan inside the oven.
- Broil for 4-5 minutes until the tomatillos are black and charred.
- Add all the tomatillos and cilantro into a blender.
- Blend until smooth.
- If there is excess fat, remove the seared pork from the pot.
- Drain any excess fat.
- Place the remaining 1/2 onion chopped and 1 finely minced garlic into the pot.
- Stir and cook for 1 minute.
- Return the pork to the pot.
- Add the salsa verde from the blender.
- Add 1 cup of chicken broth to the blender to get any remaining salsa verde.
- Add the liquid from the blender and remaining chicken broth to the pot.
- Stir to combine.
- Cover with a lid.
- Cook for 1 hour on low.
- Taste for salt.Note: If using potatoes, add 30 minutes before turning off the heat.
- Serve with Mexican rice and beans.
Nutrition Facts : Calories 398 kcal, Carbohydrate 5 g, Protein 52 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 143 mg, Sodium 2352 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
This delicious and authentic Mexican chili verde is made with chicken that's cooked in a spicy homemade green salsa until it is fall apart tender. Great for tacos, burritos, or on its own.
Provided by Kristen McCaffrey
Categories Dinner
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to broil or your oven's highest temperature setting, like 500 degrees.
- Place the tomatillos, poblano pepper, jalapeno pepper, serrano pepper, onion, and whole unpeeled garlic cloves on a baking sheet sprayed with cooking spray. Broil for 10 minutes, flipping everything halfway through. If the garlic looks like it is beginning to burn, remove it when you flip everything else.
- Carefully remove the baking sheet from the oven. Place the peppers in a bowl and cover with plastic wrap or a lid. After ten minutes, carefully pull the skin of the peppers off, removing as much as possible. You can also remove the seeds, depending on how spicy you like things. Peel the garlic.
- Add the tomatillos, peppers, onions, garlic, cilantro. and chicken broth to a blender along with any juices from the pan. Blend until it reaches your desired consistency. Some people like a chunkier sauce and some prefer a smoother sauce.
- Stovetop: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the sauce and bring to a simmer. For chicken, let simmer on low heat for 25-30 minutes until the chicken easily shreds with a fork. For pork, simmer for 2.5-3 hours until pork easily pulls apart.
- Slow Cooker: Heat the olive oil over medium heat in a Dutch oven or heavy pot. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. (You can skip this step but it adds more flavor if you sear the protein first.) Add to the slow cooker with the sauce. For chicken, cook on low for 4 hours. For pork, cook on low for 8 hours or until the pork is fork tender.
- Instant Pot: Use the instant pot saute setting. Add the chicken (or pork), season with salt and pepper, and brown for 2-3 on both sides. Add the chile verde salsa and cover. For chicken thighs, use the manual (Pressure Cooker) setting and cook for 8 minutes. Let naturally release for at least 2-3 minutes before using the steam valve. For pork, use the manual (Pressure Cooker) setting and cook for 45 minutes. Let naturally release for at least 2-3 minutes before using the steam valve.
Nutrition Facts : ServingSize 2/3 cup, Calories 249 cal, Carbohydrate 9 g, Fat 9 g, Protein 31 g, Fiber 3 g, SaturatedFat 2 g, Cholesterol 132 mg, Sodium 251 mg, Sugar 4 g
INSTANT POT PORK CHILE VERDE (PRESSURE COOKER RECIPE)
This easy dump-and-go Instant Pot Pork Chile Verde is so versatile. Made with onions, garlic, tomatillos, jalapeno, green pepper, green salsa, green chiles, and seasonings. Serve it as tacos, enchilada filling, or even on a salad for a delicious and healthy meal.
Provided by Camille
Categories Dinner
Yield 8
Number Of Ingredients 10
Steps:
- Place your roast in the bottom of the Instant Pot.
- Add all remaining ingredients on top of roast.
- Set Instant Pot to manual and cook on high pressure for 30 minutes. Let pressure do a natural release (it will take about 10-15 minutes).
- Remove the roast pieces from the Instant Pot and shred using two forks (it will literally fall apart).
- Add pork back into Instant Pot and mix with all the flavorful liquid.
- Serve on tortillas and topped with pico de gallo, fresh cilantro, shredded cheese, or your favorite toppings.
Nutrition Facts : Servingsize 1 serving, Calories 2674 kcal, Fat 154 g, SaturatedFat 33 g, Cholesterol 789 mg, Sodium 1140 mg, Carbohydrate 29 g, Sugar 14 g, Protein 281 mg
SLOW COOKER CHILE VERDE
Chile Verde the easy way. A delightful blend of Mexican favorites without all of the hard work.
Provided by falconemomma
Categories World Cuisine Recipes Latin American Mexican
Time 8h20m
Yield 8
Number Of Ingredients 7
Steps:
- Heat the oil in a large skillet or Dutch oven over medium heat. Add the onion and garlic; cook and stir until fragrant. Add the cubed pork, and cook until browned on the outside. Transfer the pork, onions, and garlic to a slow cooker, and stir in the green salsa, jalapeno peppers, and tomatoes.
- Cover, and cook on High for 3 hours. Reduce the setting to Low, and cook for 4 to 5 more hours.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 12.1 g, Cholesterol 64 mg, Fat 12.4 g, Fiber 1 g, Protein 22.5 g, SaturatedFat 3.3 g, Sodium 765.2 mg, Sugar 6.3 g
More about "authentic chile verde slow cooker instant pot or stovetop food"
SALSA VERDE CHICKEN (INSTANT POT OR CROCKPOT) - THE REAL …
From therealfooddietitians.com
4.9/5 (20)Total Time 4 hrs 5 minsCuisine Whole30Calories 195 per serving
INSTANT POT CHILI VERDE - PRESSURE COOK RECIPES
From pressurecookrecipes.com
SLOW COOKER CHILE VERDE - THE MAGICAL SLOW COOKER
From themagicalslowcooker.com
EASY PRESSURE COOKER PORK CHILE VERDE RECIPE - SERIOUS EATS
From seriouseats.com
HOW TO MAKE REALLY GOOD CHILE VERDE STEW IN THE SLOW …
From thekitchn.com
Estimated Reading Time 5 mins
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From pinterest.com
CHILE VERDE PORK RECIPE - LEMON BLOSSOMS
From lemonblossoms.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From pinterest.com
PRESSURE COOKER CHILE VERDE PORK (EASY & AUTHENTIC)
From platingpixels.com
BEST CHILI RECIPE EVER! (CLASSIC BEEF CHILI) - A PINCH OF HEALTHY
From apinchofhealthy.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From pinterest.ca
CROCKPOT SLOW COOKER MEXICAN SHREDDED CHICKEN THIGHS
From temeculablogs.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From pinterest.co.uk
CHILE VERDE PORK {EASY CROCKPOT RECIPE} - WELLPLATED.COM
From wellplated.com
AUTHENTIC CHILE VERDE – SLOW COOKER, INSTANT POT,
From jmuo.com
AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP
From no.pinterest.com
CARNITAS {MEXICAN PULLED PORK} – WELLPLATED.COM
From wellplated.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love