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
AUTHENTIC MEXICAN PORK CHILE VERDE
Make and share this Authentic Mexican Pork Chile Verde recipe from Food.com.
Provided by Love to Eat
Categories Pork
Time 3h30m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Pre-heat oven to 500 degrees. In a small bowl mix the salt, chili powder, oregano, granulated garlic, and cumin. Coat the pork on all sides with the rub, massaging the spices into the meat. Let the pork sit at room temperature for 20 to 30 before browning.
- In a food processor or blender, purée the tomatillos, canned chiles, garlic, onion, oregano, and beer.
- Brown the roast on a roasting pan for 30 minutes in the oven.
- Remove the pork from the oven and reduce temperature to 250 degrees. Place the pork in a 13x9-inch heavy-duty disposable drip pan. Pour the tomatillo mixture around the pork so it comes up the sides of the pork by 1 inch or so. Seal the pan tightly with foil, and place the pan in the center of the oven. Cook the pork until the internal temperature of the meat reaches 190°F and the meat is so tender that it tears easily with a fork, 2 1/2 to 3 1/2 hours.
- When the pork is fully cooked, carefully remove the pan from the oven. Unwrap the pork (be careful of the steam) and transfer it to a cutting board. Chop the pork into 1/2-inch chunks and shreds, discarding any large pieces of fat or tough pieces of meat. Pour the pan liquid into a large saucepan and spoon off most of the surface fat. Add the shredded meat and simmer the mixture uncovered for a few minutes to blend the flavors. Season with the cilantro, Tabasco, as well as salt and pepper to taste. The chile verde may be made up to this point 1 day ahead of serving and refrigerated overnight. Warm the chile verde over a slow simmer before serving.
- Serve the chile verde warm in bowls with steamed rice. Pass the sour cream, limes wedges, and a bottle of Tabasco.
Nutrition Facts : Calories 1083.8, Fat 63.6, SaturatedFat 24.1, Cholesterol 231.6, Sodium 1403.7, Carbohydrate 63.3, Fiber 4.3, Sugar 4.5, Protein 59.3
CHILE VERDE PORK
This authentic pork chile verde recipe will rival any you find in a Mexican restaurant! Tender pieces of pork slow cooked with a fantastic homemade green chile sauce (salsa verde). Serve this delicious stew alongside warm tortillas, rice and beans.
Provided by Lauren Allen
Categories Main Course
Time 2h50m
Number Of Ingredients 12
Steps:
- Season pork pieces on all sides with salt and pepper.
- Heat a large stock pot over high heat. Add oil. Once hot, sear the pork pieces until browned on all sides.
- Remove the pork from the pot. Add a little additional oil to pan, if needed.
- Add onion and saute until tender. Add garlic and cook for 30 seconds.
- Stir in the cumin and oregano. Return pork to the pot and add the chicken broth.
- Reduce heat to medium-low, cover, and simmer for 2-4 hours.
- Meanwhile, make the sauce.
- Place rack on second to top level of oven and turn the oven to high broil.
- Lightly spray a jelly roll pan with cooking oil. Wash the poblano peppers, jalapeños and tomatillos.
- Slice the tomatillo and both types of peppers in half, and remove stems. Seed the peppers and remove the white veins inside if if you do not want the chile verde to be very spicy. (See my note below about spice level). Do not seed the tomatillos.
- Place the poblano peppers, jalapeño and tomatillos on baking sheets cut side down. Broil for about 7-10 minutes or until browned.
- Immediately place peppers in a plastic bag and tie the bag. Allow them to steam for 5 minutes, and then peel off their outer layer of skin. (It should come off easily)
- Add the peppers, tomatillos and cilantro to a blender and puree.
- Add mixture to the pot with the pork and cook everything together for an additional 30 to 45 minutes.
- Serve with tortillas, and a side of Mexican rice and beans.
Nutrition Facts : Calories 240 kcal, Carbohydrate 11 g, Protein 22 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 69 mg, Sodium 301 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
MEXICAN PORK CHILI (CHILE VERDE)
This Mexican pork chili (chile verde) is cooked with the low and slow method in the oven, adding a real depth of flavor that makes the pork fall-apart tender.
Provided by Big D
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 4h45m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine tomatillos, serrano peppers, and garlic in a bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
- Place in the preheated oven and roast until tender, about 30 minutes. Remove vegetables from oven, cool slightly, and transfer to the bowl of a food processor. Puree until smooth. Reduce oven temperature to 275 degrees F (135 degrees C).
- While vegetables are roasting, heat lard in a Dutch oven or heavy oven-safe pot over medium-high heat. Sprinkle pork with garlic salt and pepper and add to the pot in batches. Cook each batch until browned, about 7 minutes, removing to a plate with a slotted spoon. Drain and discard all but 2 tablespoons pan drippings.
- Add onion and bell pepper to the pot. Saute, stirring occasionally, until onion has softened and turned translucent, about 5 minutes. Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Stir in browned pork, tomatillo puree, chicken stock, cilantro, oregano, cumin, and salt.
- Cover and cook in the oven until pork is tender, 3 1/2 to 4 hours. Allow to stand for 15 minutes, covered, before serving.
Nutrition Facts : Calories 221.4 calories, Carbohydrate 5.7 g, Cholesterol 48 mg, Fat 15.6 g, Fiber 1.6 g, Protein 12.7 g, SaturatedFat 5.4 g, Sodium 508 mg, Sugar 3.1 g
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.
CHILE VERDE (GREEN CHILI WITH PORK) RECIPE - (4/5)
Provided by mkuchel
Number Of Ingredients 13
Steps:
- Simmer roast in a large pan until meat is tender and removes from the bone easily. (You can also use diced pork, or pork cube steaks (cut to bite size pieces), browned in the pot with the onion and garlic before adding the rest of the ingredients). Cool meat enough to handle. Cube cooked pork into bite size pieces. Process 1/2 of the green chilies until smooth. In the same large pan, heat oil. Add onions and garlic; sauté until tender but not brown. Stir flour into the onion, garlic and fat until flour absorbs the oil or fat. Add broth. Cook and stir until mixture comes to boil and is slightly thickened. Add cubed meat, drained tomatoes, chopped tomatillos, all of the green chilies and jalapeños. Add the spices a little at a time until you get the taste you like, bringing to a simmer before each addition. Simmer for at least 1 hour, stirring occasionally to prevent it from sticking to the bottom of the pan. If you want more of a stew type chili, add cubed potatoes 20 minutes before serving; serve with warm tortillas. Serve over burritos and garnish with cheese, lettuce, tomatoes and sour cream.
PORK CHILE VERDE
Pork slowly stews with jalapenos, onion, green enchilada sauce and spices in this flavor-packed Mexican dish. It's wonderful on its own or stuffed in a warm tortilla with sour cream, grated cheese or olives on the side. -Kimberly Burke, Chico, California
Provided by Taste of Home
Categories Dinner
Time 6h55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute the pork, carrots, onion and garlic in oil in batches until pork is browned. Transfer to a 5-qt. slow cooker. Add the enchilada sauce, water, jalapenos and cilantro. Cover and cook on low for 6 hours or until meat is tender. Serve with rice and tortillas.
Nutrition Facts : Calories 345 calories, Fat 18g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 545mg sodium, Carbohydrate 12g carbohydrate (4g sugars, Fiber 1g fiber), Protein 35g protein.
CHILE VERDE II
A delicious Mexican dish of pork simmered in tomatillos and chiles. Serve with white beans and rice. Garnish with grated cheddar cheese.
Provided by Clare
Categories World Cuisine Recipes Latin American Mexican
Time 2h
Yield 20
Number Of Ingredients 13
Steps:
- In a large stock pot, over high heat, sear the pork in the vegetable oil until golden brown. Remove the pork from the pot, reserve 2 tablespoons oil in the pan, and . Cook the chopped onion and garlic, seasoned with salt and pepper, in the reserved oil until onions are tender. Season with cumin, then stir in pork and chicken stock. Simmer for 1/2 hour.
- Stir in poblanos, jalapenos and bell peppers. Puree the tomatillos and cilantro in a blender, and add them to the pot. Cook an additional 30 to 45 minutes.
Nutrition Facts : Calories 357.3 calories, Carbohydrate 7.8 g, Cholesterol 81.5 mg, Fat 23.8 g, Fiber 2.5 g, Protein 27.5 g, SaturatedFat 7.5 g, Sodium 325.3 mg, Sugar 4.1 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.
NEW MEXICAN CHILE VERDE
Provided by Food Network
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Over gas flame or on barbecue grill roast chiles until charred on all sides. Place in a paper bag for 20 minutes. Peel off blackened skin, remove seeds and membranes and chop into coarse pieces.
- In a large heavy stew pot heat bacon over high heat and saute until 3 tablespoons of fat are rendered. Reserve bacon for another use or discard. Add onion and garlic and saute until onion browns. In a large bowl mix together ancho chile molido, salt and masa harina. Add pork and toss to coat in spice mix. Push onion to sides of pot and add seasoned pork cubes, turning several times until well-browned. Stir together pork and onions, add stock, scraping up any browned bits from bottom of pan, and bring to a boil. Reduce heat to simmering and add roasted poblano. Stir well, cover and cook about 2 hours, or until pork is very tender. If using cumin, add 5 minutes before end of cooking. Taste and season with salt and pepper if needed. Serve with warm corn tortillas and garnish as desired with cumin, posole, lime juice, cilantro, or extra chopped roasted chiles.
MEXICAN PORK CHILI
Provided by Tyler Florence
Categories main-dish
Time 2h50m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 325 degrees F.
- Season the pork shoulder with salt, pepper, fennel and cumin. Take a large roasting dish and place over medium-high heat. Add a 3-count of olive oil and sear pork shoulder all over until golden brown on the outside, 3 to 4 minutes per side. Add vegetables, spreading out tomatillos, poblanos, onion, garlic and bay leaf around the seared pork shoulder. Drizzle with olive oil, squeeze lime juice all over and season with salt and pepper. Cover the whole tray with aluminum foil and roast in the oven for 2 to 2 1/2 hours until the pork is falling apart. Remove from oven, set the pork aside and pull apart. Rake all the other ingredients into a blender (a bit at a time) with the bunch of fresh cilantro and process until smooth. Pour into a large Dutch oven. Set over medium heat and add chicken stock. Bring to a simmer and whisk in masa harina to thicken the sauce up. Fold in shredded pork shoulder and season with salt and pepper to finish. Serve with Chili bar toppings.
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.
CHILE VERDE (BEEF OR PORK)
One of my favorite dishes. Serve with Recipe #17126 and refried beans. My husband commented that this recipe isn't as "green" as some he gets in a Mexican restaurant. If you want more green, use tomatillos. I just happen to like this just the way it is!
Provided by SharleneW
Categories Stew
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork or beef into small cubes.
- Sauté in oil until browned.
- Drain off fat.
- Add chopped chilies, garlic, onion, tomato and water.
- Season to taste with salt and pepper.
- Cover tightly and simmer for about an hour, until tender.
PORK CHILE VERDE
This is not a traditional Chile Verde, but it is very easy.This recipe was inspired by one I found on the back of can of enchilada sauce. In my hometown, chile verde was usually made with pork, not beef, so that's what I use. I've used cubed pork shoulder roast instead of the tenderloin, and couldn't tell the difference. You can substitute a 4oz can of diced green chiles for the mild Anaheim pepper. Or if you like things a bit hotter, use a spicier pepper.
Provided by TigerJo
Categories Pork
Time 55m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a Dutch oven or large non-stick skillet over medium-high heat; saute pork until it begins to brown.
- Add onion, peppers and garlic; cook until vegetables are tender.
- Stir in enchilada sauce; cover and simmer for at least 40 minutes (or, at this point you can turn into a crock pot and cook on low for about 5 hours).
- Serve over hot cooked rice; offer with sour cream, cilantro, and tortillas if desired.
AWESOMELY EASY CHILE VERDE
I love Chile Verde recipes and a good friend of mine used to make a variation of this recipe in college. I tried to doctor it up and give it a better taste profile and think I accomplished it. I made this for my boyfriend and I, four days ago and we've been eating it slowly, as it's so delicious we don't want it to be over! Hope you enjoy it as much as we have been :)
Provided by Chez Shonna
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut your pork roast into bite-sized cubes while your oil is heating in a large saute pan.
- While the pork is browning, dice your celery and onion.
- Once the pork is browned, add in the onion and celery.
- After your onion, celery and pork have cooked down a bit, add in the salsa verde, diced green chiles and El Pato (I use the jalapeno version for this recipe. It's the one that comes in the green can). Add as much of this as you'd like,but take heed that it's warmer than the other salsas.
- Stir together and let simmer.
- Juice the lime into the mix, season with the celery salt, add the cumin and mix.
- I love to serve this with sour cream, diced cilantro and shaved cabbage (red or green works great). It also goes well with these tortillas:http://www.recipezaar.com/65491.
- YUMMY! Delicious left overs for a few days too :).
Nutrition Facts : Calories 285.7, Fat 13.3, SaturatedFat 3, Cholesterol 71.4, Sodium 2921.4, Carbohydrate 13.9, Fiber 2.4, Sugar 5.9, Protein 27.8
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CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
5/5 (15)Total Time 3 hrs 15 minsCategory DinnersCalories 195 per serving
- Cut the pork shoulder into chunks, about 1-2 inches. Season all over with cumin, salt and pepper. Set aside.
- Peel the outer skins off the tomatillos, onion and garlic. Cut the stems off the peppers and slice in half lengthwise. Cut the onion in half. (See Note 1)
- In the Dutch oven or large stock pot bring 6 cups of water to a boil. Add the tomatillos, chiles and onion. Cook for 8 minutes.
- Carefully remove with a slotted spoon and place all the peppers, tomatillos, onion, garlic and cilantro in a food processor, blender or Vitamix, and process until smooth. Reserve 1 cup, set aside.
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