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.
PORK CHILI VERDE
Provided by Food Network
Time 4h
Yield Serves 6 to 8
Number Of Ingredients 19
Steps:
- Preheat the broiler and place the poblano chiles in a skillet or on a baking sheet. Broil the chiles for about 5 minutes per side. Immediately place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the chiles steam for 20 minutes. To peel the chiles, remove them from the bag and gently rub off the skins. Remove the seeds, dice them and set them aside.
- In a large soup pot or Dutch oven, heat 1 tablespoon of the bacon grease over medium-low heat. Lightly salt and pepper the pork and add to the pot, browning on each side, 2 to 5 minutes per side. You may have to do this in batches. Once browned, transfer the pork to a large bowl, pouring the pan juices into the bowl.
- Return the pot to the stove and heat the remaining 1 tablespoon of bacon grease over medium-low heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 30 seconds more.
- Return the pork and its juices to the pot. Add the poblano chiles, jalapeno chiles, tomatillos, chicken broth, Mexican lager, cumin, oregano, allspice, cay enne, and 1/2 cup of the cilantro. Turn the heat to high and bring to a boil; then turn the heat down to low and gently simmer, uncovered, for 2 hours, stirring occasionally and skimming any fat from the surface.
- Taste and adjust the seasonings, adding salt and pepper to taste. Continue to cook, uncovered, until the pork is tender, anywhere from 30 to 60 minutes more. To thicken the chili, in a bowl mix together the masa harina with 2 table spoons of the chili liquid. Stir this back into the pot, along with the remaining 1/2 cup cilantro and the lime juice. Cook until the chili has thickened, 10 more minutes. Serve with sour cream and shredded Monterey Jack cheese.
PORK AND LAGER CHILI VERDE
Provided by Food Network
Categories main-dish
Time 3h10m
Yield 8 to 10 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 400 degrees F.
- Cut the pork into 1-inch cubes and place in a large bowl. Combine the coriander, paprika, cumin and 2 tablespoons salt in a small bowl. Coat the pork with the dry rub.
- Heat 2 tablespoons of the oil in a large Dutch oven. Working in batches, add the pork and cook until browned on all sides, 8 to 10 minutes. Transfer to a large bowl. Saute the onion and garlic in the oil until softened, 6 to 8 minutes, being careful not to burn the garlic. Add the pork back to the pot. Stir in the dried chiles de arbol and cover with the Mexican lager. Bring to a boil and reduce to a rolling simmer. Cook until all the liquid evaporates, about 1 hour 30 minutes.
- Meanwhile, toss the tomatillos, Anaheim peppers and poblano peppers with the remaining 2 tablespoons oil and 1 tablespoon salt on a baking sheet. Roast in the oven, turning once halfway through, until the tomatillos have browned and the peppers are charred, about 30 minutes. Let cool, about 25 minutes.
- When cool enough to handle, place the tomatillos in a blender. Remove the skin and stems from the peppers (keeping the seeds intact) and add them to the blender with the tomatillos. Add the cilantro, lime juice and 2 teaspoons salt. Blend until completely smooth. Hold the sauce at room temperature until the pork finishes cooking.
- When the liquid from the Dutch oven has reduced completely, check the pork to make sure it is tender but still holds its shape. Remove and discard the chiles de arbol. Top the pork with the tomatillo sauce and cook over medium heat just until it begins to simmer, about 10 minutes.
- Serve the chili verde with roasted pepitas, tortilla chips, Pickled Red Onions and Fresno Chiles, crema and cilantro leaves.
- Combine the vinegar, lime juice, orange juice, sugar and 2 teaspoons salt in a small saucepan. Place over medium-high heat and bring to a simmer.
- Pour the hot mixture over the Fresno chiles and onions in a heat-proof bowl and allow to cool at least 10 minutes before serving, or allow to cool completely and refrigerate until ready to use.
FIREHOUSE CHILI
This is an excellent chili recipe. My husband is a chili lover and requests this about once a week in the Winter. It's a little on the hot/spicy side but you can adjust the amount of seasonings if you want it milder. I like to serve this with cornbread muffins and/or crackers. (Estimated prep time. Although it calls for cooking the chili 2 hours you can cook it on low for several hours).
Provided by Anita Harris
Categories Meat
Time 2h30m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
- Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
- Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).
Nutrition Facts : Calories 390, Fat 17.2, SaturatedFat 5.6, Cholesterol 57.8, Sodium 959.1, Carbohydrate 33.3, Fiber 10, Sugar 3.2, Protein 27.1
PORK CHILI VERDE
Pull out the surgical gloves for this one- lots of chile chopping that leads to great flavor, and a mild heat that tingles your tongue but will burn your fingertips! I made this for my own chile verde cookoff. My DBF chose this one as the winner, and I went with recipe #369095 as my favorite. I mixed the two together and shared it with my colleagues who eagerly ate some for lunch and then brought home little bowls to share with their families. I'm happy they thought it was good enough to share- I hope you enjoy it too! Chile Verde always tastes better the second day! Adapted to include less chicken stock (down form 4 1/2 quarts) From the foodnetwork.
Provided by cookiedog
Categories Savory Pies
Time 4h
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- Trim off any excess fat from the pork and cut into 2 inch squares. In a large (6 to 8 quart) stock pot, over a high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot and pour off any oil or fat drippings, but leave 2 tablespoons of oil. In the same pot, over a medium heat, add the chopped onion, garlic, salt, and pepper and saute until transparent. Add the cumin, pork, and chicken stock, and cook for 1/2 hour.
- Add the poblanos, jalapenos, and bell peppers. Puree the tomatillos and cilantro in a blender. Add them to the pot and cook an additional 30 to 45 minutes. (Mine took a bit longer for the meat to get tender). Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.
Nutrition Facts : Calories 349.8, Fat 14.8, SaturatedFat 4.1, Cholesterol 102.2, Sodium 614.6, Carbohydrate 13.4, Fiber 2.6, Sugar 6.4, Protein 39.8
PORK CHILI VERDE (GREEN PORK CHILI)
This chili verde was one of the first recipes I ever learned. It comes out great even if you don't brown the meat, but I think doing so always adds extra flavor so I usually do it.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 2h25m
Yield 4
Number Of Ingredients 20
Steps:
- Heat vegetable oil in a pot over high heat until it's nearly smoking. Add pork shoulder cubes in a single layer. Let sear until brown on one side, 4 to 5 minutes. Mix and turn pieces over and brown on the other side, 4 to 5 minutes. Add onion, 1/2 teaspoon salt. Cook, stirring until onions turn translucent, about 4 minutes. Add oregano, cumin, coriander, and cayenne. Stir and cook until seasonings get fragrant, about 2 minutes. Reduce heat to low.
- Remove paper husk from tomatillos and rinse. Cut into quarters. Place in blender with garlic, jalapeno pepper, poblano, cilantro, and chicken broth. Pulse on and off until pieces start to break down. Then blend until mixture has liquefied, about 30 seconds. Stir sauce into the meat mixture. Add 1 teaspoon salt and bay leaf. Increase heat to high and bring to a boil. Reduce heat to low to maintain a slow but steady simmer for about 1 hour. Add potatoes, 1/2 teaspoon salt, black pepper. If mixture has reduced to where potatoes are not immersed, add more broth to cover. Simmer until meat and potatoes are tender, 45 minutes to 1 hour.
- Garnish individual servings with a dollop of sour cream, some pickled red onions (if desired), and cilantro leaves.
Nutrition Facts : Calories 569.4 calories, Carbohydrate 42 g, Cholesterol 95.9 mg, Fat 32.2 g, Fiber 5.7 g, Protein 29.3 g, SaturatedFat 11 g, Sodium 1484.6 mg, Sugar 3.7 g
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.
FIREHOUSE PORK CHILI VERDE
We make this verde at the Firehouse. Everybody loves it no matter what fire station you're at and with what crew. It's a tradition to make GREAT CHILI VERDE in the FIREHOUSE and this is the one. ENJOY!
Provided by The Firehouse Cook
Categories Pork
Time 4h45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Cube pork and dredge it lightly with salt and peppered flour. Brown pork in large pot with olive oil. Add diced yellow onions and garlic to pot. Simmer uncovered until onions are translucent.
- Add roasted, peeled, deseeded and deveined Anaheim chilies, jalapeños, Poblanos, tomatillos and Serrano peppers to food processor and pulse. Take pepper mixture and add to pot with pork.
- Add cumin and chicken broth then stir. Add salt and pepper to taste.
- Let chili Verde cook uncovered for 4 hours; stirring lightly and occasionally.
Nutrition Facts : Calories 668.8, Fat 28.3, SaturatedFat 6, Cholesterol 234.7, Sodium 586.3, Carbohydrate 21.3, Fiber 4.9, Sugar 8.7, Protein 81.5
PORK CHILI VERDE
Steps:
- Char Anaheim chilies over gas flame or in broiler until blackened on all sides. Enclose in plastic bag 10 minutes. Peel, seed and chop chilies.
- Stir cumin seeds in heavy small skillet over medium-low heat until fragrant, about 4 minutes. Transfer to spice grinder; process until finely ground. Set aside.
- Heat oil in heavy large pot over medium-high heat. Add onion; sauté 3 minutes. Add pork; cook until juices evaporate and meat browns, stirring often, about 20 minutes. Add chilies, cumin and garlic. Sauté 5 minutes. Add 4 cups water. Simmer uncovered over medium-low heat until meat is very tender and sauce just coats meat, about 1 hour. If necessary, increase heat and continue to simmer until sauce is reduced and just coats meat. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm over medium heat, adding 1/2 cup water to loosen mixture if necessary.)
PORK CHILI VERDE
This place has the best chili verde ever! If you ever get a chance to go there compare this recipe with theirs and see if you think it is at least very close. So yummy. It is from La Frontera in Salt Lake City, Utah. I wish I had this place where I live. They also make their own tortillas. Very large and thick ones, I believe that by doing this it makes the dish! So go the extra mile and make your flour tortilla's .
Provided by Renee N.
Categories One Dish Meal
Time 7h
Yield 12 Burritoes, 12 serving(s)
Number Of Ingredients 19
Steps:
- Cut the pork into small chunks. You can use pork roast, pork loin, or Boston butt.
- Husk the tomatillos, de-stem them, and cut them into large chunks.
- Cut the jalapenos, Anaheim peppers, and Serrano peppers into large chunks.
- Put tomatillos and peppers and cilantro in a food processor, puree them all.
- Add the can of green chilis, diced tomatos, and tomato sauce to the food processor.
- Continue blending until the mixture is a consistent color.
- Add the chicken broth, oregano, cumin, and chili powder.
- Turn the crock-pot on high and cover.
- Dust the pork with flour, salt and pepper.
- Heat 2 tablespoons olive oil, shortening, or lard in a frying pan.
- Add the garlic and onions, sauté until the onions are tender.
- Add the pork, brown it thoroughly.
- Pour the entire pan's contents (including drippings) into the crock-pot.
- Cook in the crock-pot on high for 2 hours.
- After 2 hours, reduce the heat to medium or low and cook for at least another 2 hours. For very tender pork, cook on low heat for 8 or more hours.
- 30 minutes before serving, mix the cornstarch with 2 ounces of cold water, and add it to the crock-pot. Add more if you want to thicken it further.
- Serve over bean burritos. I used flour tortillas, with refried beans, chopped onions, and cheese wrapped inside. Bake the burritos in the oven at 400 for 15-20 minutes (until the tortilla just barely starts to dry out). Cover them with the chili verde and pork, then garnish (or further smother) with onions and cheese.
CHILI VERDE WITH PORK
Friends and family never seem to tire of this chili. We like this as a meal in itself but also use it to top our favorite Mexican foods like burritos.
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10-12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- Trim pork and cut into 1/2-in. cubes. In a large bowl or resealable plastic bag, combine flour, salt and pepper. Add pork cubes and toss to coat. In a Dutch oven or soup kettle over medium heat, brown pork in oil; drain. , Add chilies, tomatoes, garlic, onion, jalapeno, cilantro and cumin; bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until pork is tender. Serve with tortillas if desired.
Nutrition Facts : Calories 385 calories, Fat 17g fat (6g saturated fat), Cholesterol 151mg cholesterol, Sodium 391mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 44g protein.
THE ULTIMATE FIREHOUSE CHILI RECIPE
I saw this recipe online some four or five years ago, modded it each time that I made it, and eventually came to the below listed version as my personal favorite. Seems as though it won some contest in California. Could be wrong on that, but that is all I remember. I love it. Maybe one of you all will like it too. Tips. The type of beer is up to you. The coffee, I use a dark roast or espresso. Decaf or regular, I just use what is around. Make sure not to use pickled red peppers. They need to be preserved in salt and water only. Preferably charred before being jarred. More details - please mince the poblanos and serranos, and rough chop the onion. Use an old, angry, bitter onion. I am serious.
Provided by Chef Valbowski
Categories Steak
Time 10h
Yield 12 serving(s)
Number Of Ingredients 27
Steps:
- In a large crock pot set on low, combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, habenero sauce, serranos, Poblano chiles, and dry pasta (optional) and bring to a simmer. While that is simmering, in an oven set to 300 degrees, heat the steak, the pork and beef in a large pan- swimming in several cups of coffee, and bake about an hour and half. While that is in the oven, brown the sausages. Drain the meat, season to taste with whatever herbs and spices you want, bring to the burner and brown lightly in a large pan. Drain the meat, season once more and add to the rest of the items waiting in the crock pot. Add the beer and cook on the keep warm setting in the crock pot overnite.
Nutrition Facts : Calories 624.1, Fat 28.9, SaturatedFat 10.3, Cholesterol 108.8, Sodium 1499, Carbohydrate 47.8, Fiber 13.6, Sugar 9, Protein 44.4
PORK CHILE VERDE
The winner of the Martha Stewart Recipe Bowl is Lisa Ruiz from Henderson, NV. This is her prize-winning recipe.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 12
Steps:
- Put peeled and rinsed tomatillos into a blender with just enough water to blend into a puree. Set aside. Heat olive oil in a large stock pot. Saute onion until slightly browned.
- Add chopped jalapeno and garlic. Saute a few minutes more. Add pork and brown on both sides. Salt and pepper meat to taste. Add green chilies, pureed tomatillos and oregano. Simmer uncovered for 1 to 1 1/2 hours, stirring often until liquid is reduced. Add freshly chopped cilantro just before serving.
- Garnish with shredded sharp cheddar cheese and sour cream if desired.
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