CHILI VERDE
Steps:
- Preheat oven to 350 degrees F.
- In a medium saucepan over medium heat, add 1/2 cup of olive oil. Stir in the onion, garlic, serrano and jalapeno peppers and cook until soft. Remove from heat and set aside.
- Place the pork shoulder in a large heavy bottomed pot, coated with oil, over medium heat and sear until well browned on all sides. Deglaze with the chicken broth, and then add sauteed onions and peppers. Turn heat to low, cover and let it simmer for 10 minutes.
- Meanwhile, place the Anaheim peppers on a sheet pan.
- Peel the outer paper skins off the tomatillos, then coat with olive oil and place on another sheet pan. Place both pans in the preheated oven and roast until the peppers are nicely charred and the tomatillos are soft, about 20 minutes.
- Remove pans from the oven and place the peppers in a plastic bag to let them steam for 5 minutes.
- Peel and seed peppers, and then puree them with the tomatillos in a food processor. Add the puree to the pork mixture, stir, and then let simmer on low heat.
- Combine the garlic powder, black pepper, ground cumin, Mexican oregano, ground coriander and salt in a small bowl, then add to pork mixture and stir well.
- In a small saute pan, mix 1/2 cup olive oil with the corn flour, stirring over low heat for 2 minutes to make a masa roux.
- Let the chili mixture simmer for approximately 1 1/2 to 2 hours on medium-low heat, or until pork is nice and tender. Then stir in masa roux and simmer for 10 more minutes.
CHILE VERDE PORK
This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.
Provided by Lauren Allen
Categories Main Course
Time 2h50m
Number Of Ingredients 12
Steps:
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)
This is a wonderful Mexican dish of pork simmered in tomatillos and chiles, Makes a great borrito with spanish rice and refried beans.
Provided by Johnney
Categories Stew
Time 2h
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- In a large stock pot over high heat sear the pork in the vegetable oil until browned.
- Remove the pork from the pot, reserve 3 tablespoons oil in the pan.
- Saute the chopped onion and garlic seasoned with salt and pepper in the reserved oil until onions are tender.
- Add the cumin, then stir in pork and chicken stock.
- Simmer for 1/2 hour.
- Add in poblanos, jalapenos and bell peppers.
- Puree the tomatillos and cilantro in a blender, and add them to the pot.
- Cook for an additional 30 to 45 minutes.
- Serve with Mexican/Spanish rice and refried beans.
Nutrition Facts : Calories 372.4, Fat 22, SaturatedFat 6.8, Cholesterol 85.8, Sodium 1092.9, Carbohydrate 9.7, Fiber 2.1, Sugar 5, Protein 32.8
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 RESTAURANT CHILI VERDE
When I told my daughter that I had joined "Just A Pinch", she told me that I really needed to submit my Chili Verde recipe, which I obtained (through much persuasion) from a small Mexican restaurant in my home town. Most chili verde recipes call for tomatillos; this one doesn't use them, it uses long green chilis and jalapenos. I...
Provided by Martha Price
Categories Pork
Time 3h30m
Number Of Ingredients 6
Steps:
- 1. Cut aneheim chilis into 2-inch pieces; cut jalepenos into thin slices. Put into large pot; cover with water. Bring to a boil. Add cumin seed (about 1 teaspoon). Turn down to a simmer; let simmer for about 1/2 hour - to take "green taste" out of chilis.
- 2. Meanwhile, chop onion and garlic. Cut pork into bite-sized pieces - do not remove the fat; it really adds to the flavor!
- 3. Brown pork in batches in oil or lard in skillet. In last batch, add onion and garlic, to lightly brown. Do not drain off the grease - I didn't say this was particularly healthy - just good!
- 4. Remove peppers from water with slotted spoon; try to include as much cumin seed as possible. Save cooking water.
- 5. Process peppers in a blender until liquified; add a bit of cooking water if needed to thin sauce - although do keep in mind that the sauce will thin while cooking with pork.
- 6. Put browned pork back in skillet (or large pot) along with the garlic and onions. Stir in the chili sauce. Bring to a boil; then turn down to a slow simmer. Cook at a slow simmer (barely breaking bubbles) for 2 to 3 hours, or until tender.
- 7. If desired, serve with flour tortillas, Mexican rice and refried beans. Makes great chili verde burritos!
TOP SECRET AWARD-WINNING CHILI VERDE
This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.
Provided by Lacy S.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
- Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
- In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
- Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
- DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
- In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
- Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
- Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
- Add the lime juice and adjust seasoning to taste with salt and pepper.
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- 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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