CHILI VERDE - RECIPE
This chili verde recipe is made with tender pork shoulder that has been seasoned and seared, then cooked low and slow in a rich verde sauce made from roasted tomatillos, poblanos and jalapeno peppers.
Provided by Mike Hultquist
Categories Main Course
Time 2h45m
Number Of Ingredients 15
Steps:
- Make your verde sauce first. Preheat your oven to broil.
- Slice the peeled and rinsed tomatillos in half through the horizontal center (not up and down) and arrange on a lightly oiled baking dish with the skin sides up.
- Place the peppers on a separate lightly oiled baking sheet skin sides up.
- Bake the peppers and tomatillos about 12-15 minutes until skin side is blistering on both the tomatillos and peppers. Rotate the baking sheets if needed. You may need up to 20 minutes, depending on your proximity to the heat element.
- Remove from heat and cool slightly. Peel off the pepper skins and discard them. You can peel off the tomatillos skins if you'd like, but I leave them on.
- Add the tomatillos and peppers to a food processor. Process until smooth. Set aside for now.
Nutrition Facts : Calories 306 kcal, Carbohydrate 11 g, Protein 40 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 102 mg, Sodium 128 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
CHILI VERDE
Provided by Food Network
Categories main-dish
Time 3h25m
Yield : 4 to 6 servings
Number Of Ingredients 15
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.
CHILE VERDE
This is my Chile Verde recipe, which I've developed over the years. I usually serve it with mexican rice, black beans, pico de gallo, and tortillas. (Update: I've corrected the name of the pepper I used, fleshed out the directions a bit, and added a few variations.)
Provided by Steve Dunham
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 11
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.
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
CHILE VERDE II
A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese.
Provided by Clare
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 20
Number Of Ingredients 13
Steps:
- In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
- Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 7.8 g, Cholesterol 81.5 mg, Fat 23.8 g, Fiber 2.5 g, Protein 27.5 g, SaturatedFat 7.5 g, Sodium 325.3 mg, Sugar 4.1 g
CROCK POT CHILE VERDE
A favorite for over 30 years in my house! I don't remember where I got the original, but I have altered it for the crock pot. For stove top, simply increase water to 2 cups.
Provided by davianng
Categories One Dish Meal
Time 4h30m
Yield 6-8 cups, 4-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut pork in 1/2 inch cubes.
- Dredge pork in flour.
- Heat shortening in fry pan, brown pork well.
- Add onion and garlic, cook until soft.
- Put pork mixture, tomatoes, chiles, oregano, salt and water in crock pot.
- Cook on high for 4-6 hours, or until pork will break apart with a fork.
- Serve in bowls with grated cheddar or Jack cheese on top, or wrap 1/2 Cup with cheese and refried beans in a 10" flour tortilla.
Nutrition Facts : Calories 296.1, Fat 13.4, SaturatedFat 3.9, Cholesterol 66.9, Sodium 2214.2, Carbohydrate 17.7, Fiber 4, Sugar 5.1, Protein 26.7
EASY CHILE VERDE
If you order a bowl of authentic Mexican chile verde in the Southwest, you'll find hunks of juicy, tender pork shoulder that have been braised for hours in a tart tomatillo-chile sauce. While the original is worthy of a special weekend project, we wanted a recipe that we could make on any lazy Sunday and still be delicious. By using storebought ingredients that bring maximum flavor with the minimal amount of fuss, we created a hearty and warming chile verde that is practically hands-off. In a rush? Try the pressure-cooker version of this recipe, instead.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 3h25m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
- Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
- Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.
CHILI VERDE
This chile verde recipe is one of my family's favorites. We enjoy it any time of year, but it's especially good on a cool and rainy day. —Sherrie Scettrini, Salinas, California
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add 1 pound of pork; cook and stir until lightly browned. Remove and set aside. Repeat with remaining meat, adding more oil as needed. Return all of the meat to Dutch oven. , Sprinkle flour over meat; mix well. Add the chiles, cumin, salt, pepper, garlic, cilantro, salsa verde and broth. Cover and simmer until pork is tender and chili reaches desired consistency, about 1-1/2 hours. Serve with tortillas. Freeze option: Place individual portions of cooled chili in freezer containers and freeze. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 404 calories, Fat 20g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 509mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 48g protein.
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.
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- Begin by preparing your salsa verde: preheat the oven to 450°, and line a medium-large baking sheet with foil.
- Place the tomatillos, Anaheim peppers, onion and garlic into a large bowl, and drizzle with about 2 to 3 tablespoons of the oil; sprinkle generously with salt and pepper and toss to coat, then turn the vegetables out onto the baking sheet, and roast for 20 minutes.
- After 20 minutes, reduce the oven temp to 400°, and roast for 15 minutes more, until the veggies are charred, tender and aromatic; remove from oven and allow them to cool slightly, just enough so they can be handled.
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- Preheat broiler. Line a large rimmed baking sheet with foil. Remove papery husks from tomatillos and rinse well. Cut in half and place cut side down, along with 5 unpeeled garlic cloves on prepared baking sheet. Wearing gloves, slice Anaheim chile peppers in half and remove seeds and ribs. Place cut side down on the baking sheet.
- Place baking sheet under a broiler for 5-10 minutes or until skin on tomatillos and peppers is lightly blackened. Remove from oven and let cool enough to handle.
- Place roasted tomatillos, skins included, into food processor or blender. Remove the roasted garlic cloves from their skins and add them to the blender. Remove blackened skin from Anaheim peppers and place in the blender. Add chopped Jalapeño peppers (if using) and cilantro. Pulse until all ingredients are finely chopped and mixed.
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4.8/5 (20)Total Time 3 hrsCategory Main CoursePublished 2018-02-26
- Keep the pork or wild boar in large pieces -- cut them only small enough to fit into your Dutch oven or other heavy, lidded pot. Salt the meat well and brown it in the pot in the lard over medium-high heat. When the pork has browned, remove it and add the onions. Cook the onions until they get a little brown on the edges. Return the pork to the pot, add the bay leaves, stock and as much water as you need to come halfway up the sides of the meat. Cover pot and cook over low heat until the meat falls apart -- about 3 hours for a wild boar shoulder.
- To prep the sauce, slice the tomatillos in half and arrange, cut side down, on a foil-lined baking sheet. Put the garlic cloves on the sheet, too and set under the broiler. Remove when they are a little charred, but not burned to a crisp, about 8 to 10 minutes.
- While the tomatillos are broiling, set the jalapenos and the pasilla or Anaheim chiles directly on your gas burner or over your grill. If you have an electric stove, add them to the broiler as well. Blacken the skins of the peppers, turning them as needed. Once the skins are black, put the chiles in a paper bag. Close the bag to let the peppers steam themselves for 20 minutes. When they've steamed, take them out of the bag and remove the skins. Do this in the sink to minimize the mess. Remove all the seeds and the stems of the peppers, too. (Note: If you've ever been burned working with chiles, you might want to wear gloves for this. Working with the roasted jalapenos might irritate your skin.)
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5/5 Total Time 1 hrServings 4Published 2015-01-23
- Roast the poblanos directly over a gas flame or under the broiler, turning, until charred all over. Transfer to a bowl, cover with plastic wrap and let cool. Peel, stem and seed the poblanos, then cut into 1/2-inch dice.
- Meanwhile, in a medium saucepan, combine the tomatillos, water, jalapeño, garlic and half of the onion and bring to a boil. Simmer over moderately high heat until softened, 5 to 7 minutes. Drain, reserving 1/2 cup of the cooking liquid.
- In a blender, combine the boiled vegetables with the cilantro and reserved cooking liquid and puree until smooth. Season with salt and pepper.
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4/5 (31)Total Time 3 hrsCategory Main CoursePublished 2018-11-07
- 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.
CHILE VERDE RECIPE - SPANGLISH SPOON
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Reviews 2Estimated Reading Time 6 minsServings 4Total Time 1 hr 35 mins
- Preheat your griddle on medium heat. Remove husk & stem and rinse the tomatillos in cold water. Slice the jalapenos in half and remove the seeds and stems. If you want the chile verde spicy, add some of the seeds.
- Cut two sheets of foil paper large enough to completely wrap half the tomatillos in one, then the other half in the other sheet of foil paper. Roast the tomatillos (almost completely covered) in foil paper on the griddle with the jalapenos on the side, making sure to turn them often. You will know the tomatillos are done when they are soft enough to poke easily with a fork and the juices start to seep out of the tomatillos. The jalapenos should be charred and soft as well. Rinse and chop half a bunch of cilantro as well as the jalapenos. Set them aside.
- For the meat, trim off any excess fat from the edges and cut the meat into 2-inch square-like chunks. Season with salt. In a large deep skillet pan, heat the olive oil on medium-high heat, brown each side until they start to crisp and turn golden brown. Remove the meat from the pan, set it aside, and lower the heat to medium-low. Immediately add the chopped onion, let it cook for about a minute, then add the garlic. Stir quickly to prevent the garlic from burning.
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- Spray a large baking sheet with nonstick cooking spray or grease with oil. Place the tomatillos, jalapenos, poblanos and serrano peppers on the baking sheet and place under broiler. Broil on high for 10 minutes, turning the tomatillos and peppers over halfway through.
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