Easy Green Chilie Chile Verde Oamc Food

GREEN CHILE (CHILE VERDE)

Steps:

• Combine pork butt, salt and 2 cups water in an 8-quart stockpot over high heat and bring to a boil. Turn down to a simmer and cook until pork is tender, 1 hour and 30 minutes.
• Meanwhile, combine garlic cloves, serranos, cumin, black peppercorns, onion quarters, the chopped Anaheims and 2 cups water in a blender. Blend well until mixture is liquid, then slowly add cilantro. Continue to blend until mixture is completely liquid, then add mixture to stockpot (at whatever point the stockpot is at). Bring stockpot back to a boil, then, reduce heat back to a simmer.
• Combine tomatillos and 1 cup water in blender and blend well until mixture becomes liquid, about 5 minutes. Add to stockpot and bring mixture to a boil again, then reduce the heat to medium.
• Preheat the broiler.
• Roast remaining whole Anaheim peppers in broiler, turning occasionally, until charred. Remove skin under cool running water and slice thin. Add to the stockpot in the last 30 minutes of cooking time.

EASY CHILE VERDE

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.

EASY GREEN CHILIE ( CHILE VERDE) OAMC

Steps:

• In a non stick soup pot cook pork pieces, until browned.
• Add onions cook until start to turns transparent.
• Dice green chilies put half in soup pot and 1/2 in blender.
• Add jalapeno and water.
• Blend until smooth add back to pot.
• Add tomatoes, chicken stock and seasonings.
• Cook over med low heat for 1 hour. If soup starts to thicken up add more water or stock.

VEGETARIAN CHILI VERDE

Steps:

• Heat the oil in a heavy, large pot over medium heat. Add the onions, potatoes, yams, garlic, tomatillos and poblanos. Cover and sweat until the onions are tender, stirring often to prevent browning, about 8 minutes. Mix in the oregano, flour, cumin, 1 teaspoon salt and 1/2 teaspoon pepper. Add the hominy with the juices and the broth and bring the chili to a simmer.
• Place the green chiles in a processor. Using tongs, transfer strips of the poblano chile from the pot to the processor; blend just until smooth. Scrape the chile sauce into the pot.
• Cover and simmer the chili 20 minutes. Uncover and simmer until the potatoes and yams are tender and the chili is reduced to desired consistency, stirring often, 20 to 25 minutes longer. Season with more salt and pepper if desired.
• Ladle the chili into bowls. Serve with garnishes and Buttermilk and Sour Cream Corn Bread.
• Position a rack in the center of the oven and preheat to 400 degrees F. Butter a 9-by-9-by-2-inch metal baking pan.
• Blend the cornmeal, flour, sugar, baking powder, salt and baking soda in a processor for 5 seconds. Add the butter cubes. Blend until the butter is reduced to tiny pieces, 15 to 20 seconds. Whisk the buttermilk, sour cream and eggs in a large bowl to blend. Add the dry ingredients from the processor and stir until evenly moistened. Scrape the batter into the prepared pan.
• Bake the corn bread until the top is golden brown and a tester inserted into the center comes out clean, about 25 minutes. Cool the bread on a rack at least 30 minutes. Serve warm or at room temperature.

CHILI VERDE (OAMC)

Steps:

• Rinse pinto beans, soak them in cold water overnight, then drain.
• Cut chicken into 1" cubes; cook until no longer pink in small amount of water.
• Combine chicken with chilies and seasonings; refrigerate until needed.
• At the same time, combine beans, chicken broth, garlic, salt, and onion in a large pot; bring to a boil.
• Reduce heat and simmer until beans are soft, about 1 hours.
• Add more water if necessary.
• Combine chicken and spices with beans; simmer 10 more minutes.
• cool and freeze.
• Grate cheese, put in a 1 qt bag, and attach it to the freezer container with the chili.
• To serve, thaw chili and cheese.
• Simmer chili 30 minutes, stirring occasionally.
• Top chili with salsa and grated cheese; serve on warmed corn tortillas.

EASY CHILI VERDE

Steps:

• In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

COLORADO GREEN CHILI (CHILE VERDE)

Steps:

• Heat the olive oil in a Dutch oven or large pot over medium-high heat. Season the pork with salt and pepper to taste, then place into the hot oil. Cook until golden brown on all sides, about 7 minutes. Once browned, remove the pork and set aside. Reduce heat to medium, and stir in the onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
• Return the pork to the pot, and stir in the green chiles, diced tomatoes with juice, tomatillo salsa, and chicken broth. Season with oregano and clove. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 20 minutes.
• After 20 minutes, remove 2 cups of the soup (ensure there are no pork cubes in it), and pour into a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree until smooth, then pour back into the cooking pot. This will create a thicker texture for your chili and will eliminate some of the chunky bits of chiles. Continue to simmer, stirring occasionally until the pork is very tender, at least 35 minutes more.

CHILI VERDE

Steps:

• Pour half of the Worcestershire sauce into the pan of a slow cooker, and half of the garlic pepper. Place the roast in the pan, and sprinkle remaining Worcestershire sauce and garlic pepper over the top. Add the onions, and chilies, and pour in the chicken broth. Cover, and cook on Low for 8 to 10 hours.
• When the roast is tender enough to pull apart with a fork, add the green salsa, and the beans, if desired. Continue cooking until heated through. Serve as soup or over chimichangas.

SLOW-COOKER GREEN CHICKEN CHILI

Steps:

• Mix chicken, potatoes, salsa, broth, cumin, salt, and pepper in slow cooker. Cover and cook until chicken shreds easily with a fork and sweet potatoes are tender, about 4 hours on high or 6 hours on low. Add beans during last 30 minutes of cooking. Shred chicken in slow cooker with 2 forks. Taste and season with salt and pepper, if needed. Serve topped with avocado, cilantro, sour cream, and/or onion, if using.
• Do Ahead
• Chili can be made 3 days ahead; cover and chill.