Chile Verde Chicken Or Pork Food

AUTHENTIC CHILE VERDE - SLOW COOKER, INSTANT POT, OR STOVETOP

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.

CHILE VERDE PORK

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.

CHILI VERDE PORK

Steps:

• In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
• Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
• Add pork butt to Dutch oven and cook over high heat until browned on all sides
• Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
• Let simmer for 1 hour.

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.

PORK CHILI VERDE

Steps:

• Simmer the pork in large pot of water until tender. Drain the pork and return it to the pot. Add the enchilada sauce, cilantro, onion, green onion and green chiles and simmer until heated thoroughly.

CHILE VERDE (CHICKEN OR PORK)

Steps:

• Combine all ingredients (except those for serving) and place in a crock pot.
• Cook on high for one hour and then switch to low for an additional 4-6 hours - time could be different depending on how hot your crock pot cooks. (This could easily be cooked on the stove as well).
• At this point I like to break the meat up with a large spoon so that it is more or less "shredded".
• Serve in a bowl with cilantro, yogurt or sour cream and tortillas on the side (and a spoon!).

PORK CHILI VERDE

Steps:

• Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
• Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

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.