Chili Verde Soup Shortcut Method Food

CHICKEN AND GREEN CHILE VERDE SOUP RECIPE

Steps:

• Sauté onions, garlic and carrots in a large pot for 6 minutes.
• Season the veggies in the pot with 1 1/2 teaspoon salt, 1 teaspoon pepper, 2 tablespoons cumin, 1 teaspoon coriander, and cook 2 more minutes.
• Meanwhile, drain 1 can of pinto beans, rinse them, and smash with a fork into a paste in a small bowl. Add a little chicken stock to the beans when smashing and it will help with this step. Drain and rinse the other 2 cans of pinto beans and leave them whole. Set the beans aside.
• Add 3 small cans of diced green chiles and 2 cups of green chile salsa Verde (use a medium-spicy version or use mild if spice-averse) to the veggies and spices.
• Stir in 4 cups of homemade chicken stock, and bring the pot to a simmer.
• Add the whole and smashed pinto beans, let the soup come back up to a simmer.
• Next, season cubed chicken with 1 tablespoon cumin, 1/2 teaspoon salt and 1/2 teaspoon pepper then add to the soup.
• Cook for 10-15 more minutes, and temp chicken to be sure it has reached 165 degrees.
• Dish into soup bowls, and garnish with sour cream, cilantro, & jalapeños.

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.

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 SOUP (SHORTCUT METHOD)

Steps:

• Coarsely chop onion, cilantro and tomatillos, add onion, tomatillos and 1/4 cup of cilantro to blender or food processor. Set remaining 1/2 cup cilantro aside for later. Add can of tomatoes to blender or food processor and puree everything together. Pour into crockpot.
• Add all remaining ingredients to the crockpot except last three (remaining cilantro, cheese and sour cream).
• Cover and cook in crockpot on high for at least 3 hours, or on low for at least 6 hours.
• Top with Cilantro, cheese and/or sour cream as desired. Serve with tortilla chips.