AUTHENTIC MEXICAN PORK CHILE VERDE
Make and share this Authentic Mexican Pork Chile Verde recipe from Food.com.
Provided by Love to Eat
Categories Pork
Time 3h30m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
- In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
- Brown the roast on a roasting pan for 30 minutes in the oven.
- Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
- When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
- Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Nutrition Facts : Calories 1083.8, Fat 63.6, SaturatedFat 24.1, Cholesterol 231.6, Sodium 1403.7, Carbohydrate 63.3, Fiber 4.3, Sugar 4.5, Protein 59.3
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
Steps:
- Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
- Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
- Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
- Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
- Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
- Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
PORK CHILE VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.
Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
TEQUILA PORK CHILE VERDE
This recipe appeared in the October 2007 issue of Cooking Light. I haven't tried it yet -- but hope to real soon. (Fresh tomatillos come in papery husks, which peel off easily to reveal what looks like small green tomatoes. They have a tart lemony flavor and must be cooked before eating. A brief stewing will mellow the flavor but leave some of the characteristic tang.)
Provided by Bobbie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Combine cornmeal and chile powder in a medium bowl. Add pork, tossing to coat.
- Remove pork from bowl, reserving any remaining cornmeal mixture.
- Add pork to pan; saute 5 minutes or until browned. Stir in remaining cornmeal mixture; cook 30 seconds, stirring constantly.
- Stir in tomatillos, broth, chiles, and jalapeno; bring to a simmer over medium low heat.
- Cook 8 minutes or until tomatillos are tender. Stir in onions and remaining ingredients; simmer 1 minute.
Nutrition Facts : Calories 233.8, Fat 9.7, SaturatedFat 2.5, Cholesterol 74.8, Sodium 602, Carbohydrate 12.1, Fiber 3.2, Sugar 4.2, Protein 25.2
CHILE VERDE WITH TEQUILA PORK TENDERLOIN
I love to make different varieties of chili and I typically do it the long and hard way. This recipe is made with a leaner cut of pork and it is quick as you don't need to wait all day to make the shredded pork butt. My favorite part is the fresh cilantro and scallions on top...it makes this comfort food still feel very fresh with garden ingredients.
Provided by Melanie B.
Categories Pork
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Heat Oil in a large skillet with deep edges or a soup pot over medium high heat.
- Mix cornmeal, chili powder, cumin, some salt and pepper in a bowl. Roll in pork to coat. Shake off any excess and reserve the corn meal mixture.
- Toss pork into pan and saute for about 5-6 minutes until browned on all sides. Remove from pan.
- Add white onions to the pan -- season with a sprinkle of salt and pepper -- and cook for about 3-4 minutes until softened. Add peppers and garlic. Reduce heat to medium and cook for 1-2 minutes.
- Add tomatillos, green chilis, and chicken stock. Add another sprinkle of salt and pepper if desired - I like to continually layer the seasoning. Increase heat to medium high and bring to a boil. Add reserved cornmeal mixture, and stir vigorously to avoid lumps. Reduce heat back to medium.
- Add tequila and Pork to the pan and cook at medium for 3-5 minutes or until mixture is heated through, thickened, and flavors incorporated.
- Serve in bowls with the fresh scallions and cilantro sprinkled on top.
- Enjoy.
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.
MEXICAN PORK CHILI (CHILE VERDE)
This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.
Provided by Big D
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
- While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
- Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
- Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g
PORK CHILE VERDE
This is not a traditional Chile Verde, but it is very easy.This recipe was inspired by one I found on the back of can of enchilada sauce. In my hometown, chile verde was usually made with pork, not beef, so that's what I use. I've used cubed pork shoulder roast instead of the tenderloin, and couldn't tell the difference. You can substitute a 4oz can of diced green chiles for the mild Anaheim pepper. Or if you like things a bit hotter, use a spicier pepper.
Provided by TigerJo
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
- Add onion, peppers and garlic; cook until vegetables are tender.
- Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
- Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.
QUICK & DELICIOUS PORK CHILE VERDE
This is a quick version of chile verde, but it doesn't skimp on any of the flavor. I make it with white rice and salad, with warm tortillas on the side. But it's great as a filling for burritos too!!!
Provided by Charmie777
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in heavy medium saucepan over high.
- heat.
- Add pork, saute until just golden, about.
- 2-4 minutes.
- Reduce heat to medium.
- Sprinkle.
- cornmeal and cumin over pork and stir 1 minute.
- Add green onions and stir just until fragrant, about 2 minutes.
- Add 2 cup broth and chilies.
- and simmer until chile thickens, about 5 minutes.
- Thin with additional broth if necessary.
- Mix.
- in cilantro.
- Serve over rice.
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