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
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 18
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 - 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 PORK
Provided by Guy Fieri
Time 1h40m
Yield 12 servings
Number Of Ingredients 13
Steps:
- In a medium Dutch oven, heat the oil, add the onion, peppers and garlic. Saute until translucent, do not brown. Remove and set mixture aside.
- Lightly grill the tomatillos on open flame until lightly charred. Remove from heat, place in bowl and cover with plastic wrap to keep warm for 20 minutes.
- Add pork butt to Dutch oven and cook over high heat until browned on all sides
- Add the onion-pepper mixture and tomatillos to the pork. Mix thoroughly and then deglaze with white wine and vinegar. Let reduce for 5 minutes, then add chicken stock, oregano, cumin, salt and pepper.
- Let simmer for 1 hour.
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.
TOP SECRET AWARD-WINNING CHILI VERDE
This recipe was developed by Chef Rachel Bradley. I originally found it on the Castro Valley Patch website. I was looking for anuthentic chili verde recipe for my mom and stumbled across this one. Man am I glad that I did! It is AMAZING. Im not going to lie, its a lot of work but it was SO worth it! Be prepared to be cooking most of the day but please dont let that scare you off! The recipe is VERY simple, just a huge labor of LOVE! Note on PREP TIME and COOKING TIME: I have made this once and it took me 7 hours from the very beginning to putting it on the table. I also have 2 children that I was concentrating on so I set the prep time at 3 hours. Depending on how you roast the peppers and tomatillos and what size pot you use to brown the pork that time will very.
Provided by Lacy S.
Categories Pork
Time 5h
Yield 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Fire-roast the peppers and tomatillos. You can do this on the grill, over a gas burner, or under your broiler turned on high. The goal is to char the skin of the vegetable. ROASTING THE PEPPERS AND TOMATILLOS ADDS TONS OF FLAVOR TO THEM! IT IS WORK BUT DO NOT SKIP THIS STEP!
- Place the charred vegetables in a large heat proof bowl or pan and cover with foil. The steam from the vegetables will help the charred skin come off easily. Let sit covered 15-20 minutes and then the charred skin will easily peel off the peppers and tomatillos.
- In a large (6 to 8 quart) stock pot, over high heat, brown the bacon reserving the bacon drippings.
- Next, trim off any excess fat from the pork and cut into 1 inch squares. Liberally season the pork with salt and pepper and toss with flour to coat evenly.
- DO NOT SKIP THIS STEP! THIS IS WHAT ADDS THE MOST FLAVOR TO THE CHILI VERDE! Brown the seasoned pork in small batches, in the bacon drippings, being careful not to overcrowd the pot. Remove the pork from the pot and pour off the fat drippings, leaving two tablespoons of fat. Caramelizing the meat to a rich golden-brown is a key flavor step!
- In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and sauté until transparent, scraping up any browned bits. Add the cumin, pork, and chicken stock, and cook simmering over medium-low heat for 1 hour.
- Place half of the peppers, one bunch of cilantro, and half of the tomatillos in to a blender or the bowl of a food processor and pulse for a chunky puree. Add the puree to the pot with the pork and stir to combine, cooking on medium-low for an additional 30 minutes.
- Roughly chop the remaining tomatillos, peppers, and cilantro. Add them to the pot, stir, and simmer for an additional 30 minutes, for a total cooking time of two hours.
- Add the lime juice and adjust seasoning to taste with salt and pepper.
CHILI VERDE
Provided by Pierre Franey
Categories main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Cut the meat into one-and-one-half-inch cubes. 2. Heat the oil in a pressure cooker. When it is quite hot, add about one-third of the cubes of meat. Cook, stirring, until nicely browned.
- Using a slotted spoon, transfer the cubes to a separate platter. Add another third of the remaining cubes to the pressure cooker and cook until nicely browned. Transfer to the platter. Continue cooking the remaining cubes and transferring them to the platter.
- Add the green peppers to the fat remaining in the pressure cooker and cook, stirring, until wilted. Add the garlic and cook about five seconds, stirring.
- Return the meat to the cooker. Add the remaining ingredients. Cover the cooker with the lid and pressure regulator. Cook 20 minutes. Remove the lid from the cooker, following the manufacturer's instructions. Cook down, uncovered, about 10 minutes or until the sauce is reduced slightly. Serve with cumin rice (see recipe).
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 11 grams, Carbohydrate 12 grams, Fat 23 grams, Fiber 3 grams, Protein 43 grams, SaturatedFat 4 grams, Sodium 940 milligrams, Sugar 5 grams, TransFat 0 grams
EN FUEGO CHILI VERDE
Here is a great recipe for a chili that has no beans but a wonderful, smoky flavor. Serve with rice or warm tortillas. Add some diced avocado and sour cream for a full meal. This recipe is courtesy of Dan Blair and is the first recipe from a weekly recipe club I joined at work.
Provided by Amber Dawn
Categories Stew
Time 3h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Roast poblano chilies over an open flame or a BBQ until skins turn black. Put in a plastic bag and seal to steam. After 15 minutes remove skins and seeds; chop into small pieces and set aside.
- Brown Pork in pan with small amount of oil. Set aside.
- Heat onions and garlic in a large (5 qt) Dutch oven until shiny.
- Add epazote and jalapenos stir until heated through.
- Add pork, cumin, tomatillos and two cups of chicken broth.
- Cook covered on low for two hours, adding broth as needed. (Don't add too much, it will be too thin.
- The last 30 minutes, add poblanos.
- Salt and pepper to taste.
- The longer it cooks on low the better it is.
- Serve by itself with warm buttered tortillas or over rice.
- Great the next day.
EMERIL'S CHILI
This is by far my favorite chili. You can adjust the amount of the spices or add some hot chili peppers to "kick it up a notch"!
Provided by StrikingEyes00
Categories < 60 Mins
Time 45m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil and brown meat.
- Add onions and garlic and cook for 2 minutes.
- Add spices and cook for 2 more minutes.
- Add tomato paste, diced tomatoes, and kidney beans and bring to a boil.
- Turn heat to low and simmer 30 minutes
- Serve over baked potatoes or egg noodles with garnishes (sour cream, cheddar cheese, etc).
Nutrition Facts : Calories 552.8, Fat 20.6, SaturatedFat 4.8, Cholesterol 134.4, Sodium 4886.2, Carbohydrate 52.7, Fiber 15.6, Sugar 15.7, Protein 43.9
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