Jeannes Chili Verde Food

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.

GREEN HELL CHILI VERDE WITH WHITE BEANS AND PORK

Steps:

• Trim excess fat off of pork chops and cut into cubes or chunks.
• Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through.
• Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork.
• Stir the mixture, cover the pot, turn down a touch and leave it alone.
• Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside.
• Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above "low." Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion.
• After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover.
• Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick.
• Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!

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.

JEANNE'S CHILI MAC

Steps:

• 1. Prepare pasta in boiling salted water until pasta is aldente (just under-done); drain (reserving @ 2 cups of liquid) and return it to the same large pot. Remove from heat until meat is cooked.
• 2. While pasta is cooking, break ground beef into pieces in a large skillet. Add onions, garlic, peppers, salt and pepper. Brown over med-low heat.
• 3. Drain off any excess grease and add the meat to the cooked pasta. Place the pot back onto a low burner. Add the tomatoes, tomato sauce, beans (do not drain), and all other spices. Gently stir thoroughly until combined.
• 4. Cover and simmer until thoroughly hot (@ 10 minutes). Adjust salt, pepper and other spices to suit your taste. If the mixture is too thick, add some of the starchy water from the macaroni to keep this from being too dry.
• 5. Serve in bowls topped with green onion and cheese. Great with crackers, tortilla chips, cornbread or cheesy garlic bread.

EARNIE'S CHILI VERDE

Steps:

• Cut pork into 1/3 inch cubes. Combine flour, salt, pepper. Dredge pork in the flour and lightly brown the meat in vegetable oil or bacon grease. Transfer the meat into a dutch oven. Add the onion and garlic to the oil and saute until soft. Add to the meat. Add all the other ingredients to the dutch oven with a heavy lid. Cook on low for about 1 hr and 15 min or until meat is tender. Stir occasionally and keep on low to prevent burning.
• May substitute a drained 14 oz can diced tomatoes for the fresh tomatoes.
• Taste and adjust seasonings. Serve with hot flour tortillas. Garnish with sour cream, cheese. Heat a tortilla on the stove heating element (very low heat), fill with chili verde, roll it up, put grated cheese on top, melt in the microwave for about 30 seconds.