CHILE VERDE CON CERDO (GREEN CHILI WITH PORK)
I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.
Provided by Karen From Colorado
Categories Sauces
Time 9h
Yield 15 serving(s)
Number Of Ingredients 14
Steps:
- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients).
- Cool meat enough to handle.
- Cube cooked pork into bite size pieces.
- Process 1/2 of the green chilies and tomatillos until smooth.
- In the same large pan, melt the lard or bacon grease (or heat oil).
- Add onions and garlic; sauté until tender but not brown.
- Stir flour into the onion, garlic and fat until flour absorbs the oil or fat.
- Add broth or water.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
- Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition.
- Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan.
- If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas.
- Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
- Leave pork out for a vegetarian green chili sauce.
Nutrition Facts : Calories 127.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 41.7, Sodium 408.9, Carbohydrate 7.2, Fiber 1.2, Sugar 2.1, Protein 14.6
PORK CHILE VERDE
Provided by Food Network
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 17
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.
PUERCO CON CHILE VERDE
Provided by Food Network
Categories main-dish
Time 2h45m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- In a large skillet, add the pork butt, salt, black pepper, lemon pepper, oregano and garlic and cook for 10 minutes. Add the Salsa Verde, cilantro, cumin, green chiles and onions and cook for another 5 minutes. Transfer to a slow cooker, cover and cook on high for 30 minutes. Turn the heat down to low and cook for 3 to 3 1/2 hours.
- In a saucepan, boil the tomatillos, garlic, jalapenos, serrano and half of the onions in 2 cups water until the mixture floats to the top of the saucepan, about 30 minutes. Strain out the pulp and reserve the liquid.
- In a food processor, blend the pulp with the remaining onions, the cilantro, salt and 3/4 cup of the reserved liquid.
CARNE DE CERDO Y CHILE VERDE
This is a Mexican dish of lean pork and green chili's. I learned it from my husband, who is from Mexico, and It's now one of my favorites.
Provided by coviedo2009
Categories Meat
Time 1h30m
Yield 4 Adult Servings, 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet or stew type pot with lid, Heat oil/fat on medium heat till hot. Add cubed pork meat. Sprinkle in seasonings, except salt, (save the salt for when the dish is completely done). sear pork in pan till carmel brown on all sides. Then add the Peppers, Onions, tomitillos, and a little water to help cook it all down. Cook covered on medium to low heat until meat is tender. Add water as needed till all the items in the dish cook down to a fine green sauce and the meat is tender. Then cook the sauce uncovered till it is somewhat thickened. This takes about 45 minutes to an hour. Serve with Tortillas, & beans. To make this dish after a hard day of work, I found it easier to cut up the Tomitillos, Onions and Peppers , Cilantro and put in a zip lock back ahead of time and freeze. I do the same by cubing the pork in advance and freezing it. NOTE: This dish is on the HOT side, to make in milder, you can delete or substitute the serano peppers with jalapenos.
Nutrition Facts : Calories 379.9, Fat 20.8, SaturatedFat 4.8, Cholesterol 100.4, Sodium 673.3, Carbohydrate 9.4, Fiber 2.5, Sugar 5.1, Protein 37.9
CHILE VERDE CON CERDO (GREEN CHILI WITH PORK) RECIPE - (4/5)
Provided by gstark
Number Of Ingredients 13
Steps:
- Directions:Prep Time: 1 hr Total Time: 1/2 day 1 Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). 2 Cool meat enough to handle. 3 Cube cooked pork into bite size pieces. 4 Process 1/2 of the green chilies until smooth. 5 In the same large pan, melt the lard or bacon grease (or heat oil). 6 Add onions and garlic; sauté until tender but not brown. 7 Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. 8 Add broth or water. 9 Cook and stir until mixture comes to boil and is slightly thickened. 10 Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños if desired (taste first). 11 Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. 12 Simmer for at least 1 hour (longer if you can afford the time), stirring occasionally to prevent it from sticking to the bottom of the pan. 13 If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. 14 Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream. 15 Leave pork out for a vegetarian green chili sauce.
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