Chile Verde Food

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

Steps:

• Peel and crush the roasted Anaheim chiles; set aside.
• Remove the fat from the pork shoulder and cut the fat into small pieces. In a large pan over medium-high heat, fry the fat until crisp, 4 or 5 minutes, and then remove the chunks of fat from the pan.
• Sweat the onions and garlic in the same saute pan, cooking them in the residual pork fat. Cut the pork shoulder into 1/4-inch pieces and add them to the pan and saute until browned. Add the bay leaves, oregano, tomatoes, and Anaheim chiles. Simmer over low heat for about 25 minutes. Add the water, chicken base, and salt, to taste. Bring to a boil and then cover and simmer for 2 hours or until tender.
• Slowly add the flour in small amounts, until the mixture has reached your desired thickness; do not exceed 1/4 cup flour. If desired, return the crispy fat to the mixture to add additional pork flavor. Serve in bowls and garnish with fresh cilantro leaves.

CHILE VERDE

Steps:

• Roast chiles under a broiler, turning every 5 minutes or so, until blackened on all sides.
• Put the chiles into a paper bag or covered bowl and let them steam for a couple of minutes.
• Peel the skin off of the chiles, remove the seeds, and cut them into 1" square strips. Finely chop the Jalapeño.
• [Optional] Cut the tomatillos in half and dry roast them in a skillet until they start to pick up some dark spots (about 5 min).
• Coat Pork in flour, salt and pepper. Brown and set aside.
• Add onions and garlic to pan, cook until onions are golden brown.
• Add chiles, tomatillos, and tomatoes. Fry for about 10min.
• Add pork and chicken stock. Simmer for 1-2 hours (until tender/falling apart).
• Season to taste with salt and pepper.
• [Optional] For an extra layer of flavor and texture, add half an onion, cut into a large dice, 20 min before the end of cooking.
• [Variation] For a quicker prep time, brown the onion first, add the meat, scatter on some flour, salt, and pepper, and stir until it colors a bit, and then continue with the remaining instructions.

PORK CHILE VERDE

Steps:

• Season the pork meat generously with salt and pepper, lightly flour. Heat oil in a heavy-bottomed skillet over medium high heat and brown pork chunks well in small batches, on all sides. Lift pork out of pan and place in a wide soup pot. Discard fat and place the onions and peppers in the same skillet and sweat over moderate heat, stirring occasionally until limp, about 5 minutes. Add all of the chiles and cook an additional 3-4 minutes, then add the garlic and cook 1-2 minutes more.
• Add the Sauteed vegetables, chopped tomatillos, dried herbs and cilantro to the meat, cover with the chicken stock and bring up to a boil and reduce to a slight simmer. Cook for 2-3 hours uncovered or until the pork is fork tender.
• Adjust the seasoning to taste with salt and pepper. Serve with red rice for a delightful contrast.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

CHILI VERDE

Steps:

• In a small bowl, combine oregano, cumin, and chile powder. In a chili pot, combine enchilada sauce, tomatillos, and salsa verde. Press tomatillos against the side of the pot to crush. Add the oregano mixture to the liquids. Heat to boiling. Reduce heat and simmer, stirring frequently.
• Brown the meat in lard or oil in batches with onions and pressed garlic. Drain meat and add to chili pot. Add diced green chiles. Return pot to simmer.
• After 2 hours, add half of finely minced green peppers. Add salt, as desired. Taste and adjust, adding additional minced peppers as desired. After 2 1/2 hours thicken or thin, as needed. After 2 3/4 hours, adjust salt and other seasonings as needed.
• Just before serving, add lime juice and cilantro.

CHILI VERDE

Steps:

• Place pork in a wide nonstick frying pan.
• Drain about 1/2 cup liquid from tomatoes into pan. Bring to a boil over high heat; then reduce heat, cover, and simmer for 30 minutes.
• Uncover pan; add onions, celery, oregano, and sage.
• Cook over high heat, stirring often, until liquid has evaporated and drippings are browned (8 to 10 minutes).
• Add bay leaves. Cut up tomatoes then add tomatoes and their remaining liquid and stir to scrape browned bits free.
• Reduce heat, cover, and simmer for 30 more minutes.
• Stir in bell pepper and chilies; cover and continue to cook stirring occasionally until pork is very tender when pierced (about 15 more minutes).
• If chili is too thin, uncover and simmer until it's as thick as you like.
• Skim and discard fat, if necessary.
• To serve, spoon chili over rice and garnish with cilantro sprigs.

AUTHENTIC CHILI VERDE (PORK AND GREEN TOMATILLO STEW)

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.

V'S CHILE VERDE

Steps:

• Mix all seasonings together in small bowl (except Salsa Verde).
• Mix Beef Boulion with water and pour in crock pot first.
• Rub meat with seasoning, place in crock pot, (for best results, I rub meat with seasoning the night before, let it sit in refrig to marinate).
• Cover and set on 6-8 hours. (Usually cooked within 6 hours).
• one hour before serving, drain pork drippings out leaving about 1/2 cup with meat. Pour Salsa Verde on top and stir to break up meat. Continue to cook. Just before serving I add a cornstarch slurry to thicken it up. (1 tblsp cornstarch, 1 tbls water).
• Serve with Spanish rice (Recipe #282467)and beans and enjoy!

CHILE VERDE (BEEF OR PORK)

Steps:

• Cut pork or beef into small cubes.
• Sauté in oil until browned.
• Drain off fat.
• Add chopped chilies, garlic, onion, tomato and water.
• Season to taste with salt and pepper.
• Cover tightly and simmer for about an hour, until tender.

CHILI VERDE

Steps:

• Season pork with salt and pepper. In a large Dutch oven or other heavy-bottomed pot, add pork, onion, salsa, and broth. Bring to a boil, then cover and reduce heat to medium-low. Simmer until pork pulls apart easily, 1 1/2 to 2 hours. Skim fat off top. Season with salt and pepper. Top with cilantro and limes to serve.