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
CHILE VERDE CON CERDO (GREEN CHILI WITH PORK)
I have been working on this recipe for a number of years now and it does tend to change now and then. I promise you that any changes I make to it only makes it better. Try it over bean and beef or breakfast burritos, chimichangas or just eat it as a stew with warm tortillas. I make a huge pot of this so I can freeze some for later. Can be transfered to the crock pot for all day simmering on low. Adjust chilies, jalapeños and spices, tasting as you cook. I have never measured before when making this so please let me know if something doesn't work. Take liberties with this recipe to suit your own tastes. I won't mind in the least. It is what I would do if this recipe was posted by you. Pork can be left out for our vegetarian friends. 2/21/13..I am raising 3 young grandsons (1-5) now and find time to be a premium commodity. Being a purist is not affordable at the moment. Try a large can of green enchilada sauce instead of tomatillos if you find yourself short of time and energy.
Provided by Karen From Colorado
Categories Sauces
Time 9h
Yield 15 serving(s)
Number Of Ingredients 14
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 and tomatillos until smooth.
- In the same large pan, melt the lard or bacon grease (or 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 or water.
- Cook and stir until mixture comes to boil and is slightly thickened.
- Add cubed meat, drained tomatoes (if desired), chopped tomatillos, chopped green chilies, processed tomatillos and chilies, and jalapeños (if desired; I recommend tasting first).
- 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 (longer if you can afford the time), 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.
- Leave pork out for a vegetarian green chili sauce.
Nutrition Facts : Calories 127.9, Fat 4.5, SaturatedFat 0.9, Cholesterol 41.7, Sodium 408.9, Carbohydrate 7.2, Fiber 1.2, Sugar 2.1, Protein 14.6
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.
SLOW COOKER PORK CHILE VERDE
I recently discovered this easy recipe for slow cooker pork chile verde, and it has quickly become one of my all-time favorites. Serve in bowls over rice or with warm flour tortillas.
Provided by Squirrel Beebz
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 7h45m
Yield 12
Number Of Ingredients 13
Steps:
- Season pork with salt and pepper. Heat 1 tablespoon oil in a large frying pan over medium-high heat. Brown pork pieces in the hot oil, about 5 minutes. Place pork into the bottom of a slow cooker.
- Heat 1 tablespoon oil in the same pan over medium-high heat. Saute onion, chopped Anaheim chile, and garlic for 5 minutes, adding more oil if needed. Add mixture to the slow cooker; pour in chicken broth.
- Cover and cook on High until pork is tender and easily shredded with a fork, about 4 hours.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Brush the whole chile peppers with oil and place on a baking sheet.
- Broil in the preheated oven for 5 minutes per side. Remove from the oven and let cool slightly, about 5 minutes.
- Remove pulp and seeds from chiles and cut into pieces. Place into the bowl of a food processor with enchilada sauce, cilantro, cumin, and chili powder. Puree until smooth. Refrigerate until ready to use.
- Remove pork from the slow cooker and shred using 2 forks; return to the slow cooker. Add pureed chile pepper mixture and stir well. Cook on Low, 3 to 4 hours more.
Nutrition Facts : Calories 226 calories, Carbohydrate 11.3 g, Cholesterol 53.9 mg, Fat 12.7 g, Fiber 2.1 g, Protein 17.3 g, SaturatedFat 3.4 g, Sodium 503.3 mg, Sugar 4.9 g
SPICY PORK & GREEN CHILI VERDE
My pork chili is brimming with poblano and sweet red peppers for a hearty kick. Serve it with sour cream, Monterey Jack and tortilla chips. -Anthony Bolton, Bellevue, Nebraska
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place poblano peppers on a foil-lined baking sheet. Broil 4 in. from heat until skins blister, about 5 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a large bowl; let stand, covered, 10 minutes., Peel off and discard charred skin. Remove and discard stems and seeds. Finely chop peppers., In a 6-qt. stockpot, heat butter over medium heat. Brown pork in batches. Remove with a slotted spoon., In same pan, add red peppers, onion and jalapeno; cook, covered, over medium heat 8-10 minutes or until tender, stirring occasionally. Stir in chili powder, garlic, salt and nutmeg. Add broth, roasted peppers and pork; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until pork is tender. Serve with toppings as desired.
Nutrition Facts : Calories 235 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 913mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 4g fiber), Protein 25g protein.
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
GREEN PORK CHILI
Steps:
- Preheat the oven to 400 degrees F.
- In a large bowl, toss the onions, tomatillos, jalapenos, and garlic with 1 tablespoon of the olive oil and spread on a baking sheet. Roast until soft and starting to brown, about 20 to 30 minutes, stirring twice during roasting.
- Meanwhile, in a large Dutch oven over medium-high heat, add the oil and heat. Brown the pork, in batches, until well-browned. When browned, add all of the pork back to the pan and cover with chicken stock. Add the roasted vegetables, cover the pan and place in the oven. Cook until the pork is very tender, about 1 1/2 hours.
- While pork is cooking, place the cilantro in a food processor. Add 2 tablespoons of water and puree. Remove the pork from the oven and stir in the cilantro puree. Season, to taste, with salt and pepper. Serve with warm flour tortillas.
PORK CHILE VERDE WITH RED CHILE SALSA
Home turf: New Mexico Local flavor: Southwestern-style chili is all about the chiles (with an "e"), as in this pillar of regional cooking, chile verde. The chiles are green and mild (New Mexico's famous hatch chiles are perfect), and the meat is pork. Tangy tomatillos balance the chiles and coat the slow-cooked pork. To up the regional cred, serve it "Christmas" style-with a combo of green and red chiles. Make it a meal: Serve with warm corn tortillas, avocado and spinach salad with honey-lime vinaigrette, and a dark beer like Negra Modelo (Mexico, $8 per six-pack). If you can find it, use dried Mexican oregano in this recipe. It has a smoky flavor that dried Mediterranean oregano doesn't have. Look for it at Latin markets.
Provided by Jeanne Kelley
Categories Soup/Stew Pork Potato Super Bowl Dinner Winter Family Reunion Tomatillo Potluck Chile Pepper Bon Appétit One-Pot Meal Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 15
Steps:
- Puree 2 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
- Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. DO AHEAD: Can be made 3 days ahead. Cool slightly. Chill uncovered until cold, then cover and keep chilled. Bring to simmer before continuing.
- Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
- Divide chile verde among bowls. Top with cilantro and dollop of red chile salsa.
PRESSURE COOKER CHILI VERDE (GREEN PORK CHILI)
Pressure Cooker Chili Verde (Green Pork Chili) recipe - green pork chili from the great American Southwest, sped up using the pressure cooker.
Provided by Mike Vrobel
Categories Pressure Cooker
Time 1h20m
Number Of Ingredients 19
Steps:
- Spread the tomatillos, anaheim chiles, and jalapeno peppers skin side up on a rimmed baking sheet. Put the baking sheet 6 inches below a broiler set to high, and broil until the tomatillos and peppers are blackened in spots, about 5 minutes. Flip the tomatillos and broil until the tomatillos are browned on the other side and the skins of the peppers are blackened all over, about another five minutes. Remove the baking sheet from the oven and let the peppers cool for a few minutes, then peel the blackened skin from the peppers and discard. (A little leftover blackened skin is fine.) Pour the contents of the baking sheet into a blender or food processor, including as much of the liquid as possible. Add the cilantro and the teaspoon of Kosher salt, then blend until smooth, about 30 seconds.
- Mix the canned diced chiles and tomatillo salsa in a medium bowl.
- Sprinkle the pork with the 2 teaspoons kosher salt. Heat the oil in the pressure cooker pot over medium-high heat until shimmering. (Saute mode in an electric PC). Brown the pork in two to three batches - put pork cubes in the pot without crowding, and brown each batch of pork on one side, about 4 minutes. Transfer the pork to a bowl with a slotted spoon, leaving as much fat behind as possible.
- There will be extra fat in the pot from the pork; pour out the fat to get down to 1 tablespoon. Add the onions to the pot and sprinkle with ½ teaspoon of kosher salt. Saute the onions until softened and starting to brown around the edges, about 5 minutes, scraping often to release any browned pork bits from the bottom of the pot. Make a hole in the middle of the onions and add the garlic, cumin, coriander, and oregano. Cook until you smell the garlic and spices, about one minute, then stir into the onions.
- Stir the chicken stock, salsa verde, pork, and any pork juices in the bowl into the pot. Lock the lid and cook at high pressure for 30 minutes in an Instant Pot or other electric PC, or for 25 minutes in a stovetop PC. Let the pressure come down naturally, about 20 minutes.
- Stir in the lime juice. Taste and add more salt and pepper if it needs it. (Homemade salsa verde will need more salt; the quick version from cans probably does not - canned ingredients already have a lot of salt. Go by taste; If the chili tastes flat, it needs more salt.) Serve.
Nutrition Facts : ServingSize 1 cup of chili, Calories 280 calories, Sugar 4.2 g, Sodium 1025.4 mg, Fat 12.6 g, SaturatedFat 3.9 g, TransFat 0 g, Carbohydrate 9.3 g, Fiber 3.3 g, Protein 30.8 g, Cholesterol 101.5 mg
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.
GREEN HELL CHILI VERDE WITH WHITE BEANS AND PORK
Another long prep recipe, this hearty and spicy stew is an excellent part of a harvest meal or just perfect for colder days. All of my recipes take a while and produce copious amounts of leftovers, and lend themselves to quick meals later. Green Hell Chili Verde with White Beans and Pork is no exception. Everything from scratch, whenever possible. Adjust the heat by either adding or subtracting fresh jalapeno peppers. Green tomatoes can substitute for tomatillos, or use both if you want. The beans need to be white, but Great Northern beans work really well. Corn flour or wheat flour are important - using cornstarch makes it slimy. Better Than Bouillon makes an excellent Ham Stock concentrate (FYI).
Provided by E. J. Hilden
Categories Pork
Time 3h20m
Yield 8-12 serving(s)
Number Of Ingredients 18
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!
SPICY GREEN CHILE VERDE PORK
A Z'Tejas-inspired dish that will make your lips tingle! Serve it with warmed flour tortillas and plenty of sour cream which offsets and compliments the spiciness of this delicious chile verde.
Provided by Debs Recipes
Categories Stew
Time 2h15m
Yield 5 cups, 10 serving(s)
Number Of Ingredients 12
Steps:
- Place pork, onions, salt, pepper, cumin, and bay leaves into a large braising pan; cover with water; gently simmer over medium-heat 1 1/2 hours or until pork is tender; drain liquid from pork; remove bay leaves; trim pork into 1/2" pieces.
- NOTE: A portion of the pork may be cooled and frozen at this point, then used for making carnitas later on.
- Wipe braising pan dry; pour in vegetable oil and heat until oil almost smokes; brown pork in oil, stirring occasionally, for approximately 15 minutes.
- While pork is still cooking, prepare the sauce: Remove most of the membranes and most of the seeds from the jalapeno peppers; bring chicken stock to boil in medium saucepan; add tomatillos, jalapenos, and garlic cloves and boil 3 minutes; pour hot contents of saucepan into blender; puree.
- Pour sauce over browned pork; simmer 15 minutes over low heat; thicken, if desired, with a slurry of 3 tablespoons masa harina shaken with 1/4 cup water until smooth.
- NOTE: You may make your chile verde as spicy or as mild as you like by simply increasing or decreasing the amount of jalapeno pepper seeds and membranes included in the sauce.
Nutrition Facts : Calories 292.8, Fat 16.6, SaturatedFat 4.1, Cholesterol 87.1, Sodium 437.5, Carbohydrate 5, Fiber 1.3, Sugar 2.8, Protein 29.6
SLOW COOKER PORK CHILE VERDE
Your slow cooker does all the hard work for you in this pork chile verde recipe. Hatch green chiles are the star of this soup, but jalapeños can be used too!
Provided by Heidi
Categories Soup
Time 4h30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F.
- Spray a sheet pan with cooking spray and place the tomatillos, quartered onion, and garlic cloves on the sheet pan. If using a jalapeño, add it with the other veggies.
- Roast the vegetables for 20 minutes flipping them at the 10 minute mark. The tomatillos should be lightly charred and the onion beginning to brown.
- Transfer the roasted vegetables and roasted Hatch chiles (or jalapeño) and any remaining juice on the sheet pan to a food processor or blender. Blend until almost smooth. Add the cilantro leaves and kosher salt and pulse a few more times until mixed. Set aside or place in the refrigerator until ready to use.
- Cut the pork roast into 1/2-inch by 1-inch pieces of pork. Season well with kosher salt and freshly ground black pepper.
- Place a large skillet over medium-high heat and add 1 tablespoon olive oil and the butter. Transfer half of the pork to the skillet and cook for about 4 minutes on each side, turning once or twice until the pork is browned on all sides. Transfer to a slow cooker and repeat with remaining pork.
- Add all of the cooked pork and any bits and juice to the slow cooker. Pour all of the salsa verde on the pork and cover with lid. Set slow cooker to high and cook for 4-5 hours or low for 8-10 hours.
- Serve warm with tortillas or use as sauce for enchiladas.
Nutrition Facts : Calories 177 kcal, Carbohydrate 8 g, Protein 22 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 59 mg, Sodium 289 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
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.
PORK CHILI VERDE
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. Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.
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.
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.)
GREEN CHILE (CHILE VERDE)
Provided by Food Network
Time 1h50m
Yield 6 to 8 servings
Number Of Ingredients 10
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 (GREEN CHILE PORK STEW)
My favorite chili is chile verde. I just love the taste of the green chiles. This is an easier version than many for this stew and is ideal for the crockpot! Recipe is from a book of favorite crockpot recipes.
Provided by Lorraine of AZ
Time 8h15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 3-1/2 quart crockpot, combine the pork, potatoes, onions, green chiles, and corn kernels.
- In a bowl, combine the sugar, cumin or chili powder, oregano and salsa verde. Mix well to combine and pour over contents of crockpot. Mix entire contents by stirring gently.
- Cover crockpot and cook until tender on LO heat for 6-8 hours. Or cook on HI heat for 4-5 hours.
- Serve stew over hot cooked rice and garnish with chopped cilantro.
More about "pork chili verde green pork chili food"
PORK CHILE VERDE RECIPE | FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
4.9/5 (26)Calories 518 per servingCategory Soup, Main Course, Dinner
- Combine garlic powder, chicken stock, celery salt, cornstarch, oregano, cumin, jalapeno, cilantro, chili powder, and green Tabasco sauce.
PORK CHILE VERDE - COOK'S ILLUSTRATED
From cooksillustrated.com
Estimated Reading Time 9 mins
CHILE VERDE (MEXICAN PORK CHILI) + VIDEO | KEVIN IS COOKING
From keviniscooking.com
5/5 (14)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.
CROCK POT PORK GREEN CHILI - THE SALTY MARSHMALLOW
From thesaltymarshmallow.com
5/5 (89)Total Time 8 hrs 10 minsServings 8
PORK CHILI VERDE - AN EASY GREEN CHILE RECIPE FOR BURRITOS
From savoryexperiments.com
4.4/5 (5)Total Time 2 hrs 30 minsCategory SauceCalories 217 per serving
- Heat 2 tablespoons vegetable oil over medium-high heat in a large Dutch oven or pot. When oil it hot, sift pork cubes out from the flour, and brown in the Dutch oven. Season with salt and pepper to taste. Discard remaining flour.
- Stir and cook until browned on the outside, approximately 5-8 minutes. Remove pork to a paper towel lined plate. Leave any excess oil in the pot.
- Without removing remaining oil or browned bits, add diced canned chilies, tomatoes, garlic salt, ground pepper, water and pork to the Dutch oven. Bring to a low simmer, stirring continuously and breaking the browned bits off the bottom of the pan (these are like little flavor bombs that will disintegrate into the Chile Verde).
CHILE VERDE RECIPE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (12)Calories 221 per servingCategory Main
CHILI VERDE - JO COOKS
From jocooks.com
4.4/5 (55)Calories 485 per servingCategory Dinner, Main Course
- Add broth, spices and cook: Add the cubed pork and cook until pork starts to get brown. Add onion, chicken broth, jalapeños, garlic powder, oregano, cumin, chili powder, salt, pepper and stir. Bring to a boil then turn down the heat, cover and simmer for 1 hour.
- Add beans and sauces: In a small bowl combine the cornstarch with a tbsp of water and mix to make a paste. Stir this in to the pot. Add the white beans, enchilada sauce, tabasco, and green chiles. Stir well and let simmer for another hour, stirring occasionally so that it doesn't stick to the bottom.
- Garnish and serve: Garnish with cilantro and serve with various toppings like cheddar cheese, sour cream and more sliced jalapeños.
PORK CHILE VERDE - WITH PORK TENDERLOIN & GREEN SAUCE
From thymeandjoy.com
4.8/5 (5)Total Time 1 hr 15 minsServings 12Calories 309 per serving
- In a large stock pot, heat 1 tbsp oil over medium high heat. Add the diced pork and saute for about 5 minutes until all pork turns white.
PORK CHILE VERDE MEXICAN PORK STEW | 24BITE® RECIPES
From 24bite.com
5/5 (24)Calories 265 per servingCategory Main Course, Soup
PORK CHILE VERDE - FLAVOR MOSAIC
From flavormosaic.com
5/5 (6)Total Time 3 hrs 30 minsCategory Main DishesCalories 278 per serving
DINER STYLE PORK CHILE VERDE OMELETTE - GIRL CARNIVORE
From girlcarnivore.com
5/5 (3)Total Time 15 minsCategory Breakfast, BrunchCalories 426 per serving
PORK CHILI VERDE - THE WASHINGTON POST
From washingtonpost.com
3.9/5 (48)Servings 4Is Accessible For Free TrueCalories 360 per serving
PORK COLORADO GREEN CHILI (CHILI VERDE) - LITTLE PINE KITCHEN
From thelittlepine.com
Ratings 6Category DinnersCuisine MexicanTotal Time 2 hrs
PORK CHILI VERDE (GREEN PORK CHILI) - PORK CHILI RECIPES
From worldrecipes.org
FOOD WISHES VIDEO RECIPES: PORK CHILI VERDE (GREEN PORK ...
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10 BEST PRESSURE COOKER PORK GREEN CHILE RECIPES - FOOD NEWS
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PORK CHILI VERDE GREEN PORK CHILI - CREATE THE MOST ...
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EASY PORK GREEN CHILI VERDE - THERESCIPES.INFO
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BEST CHILE VERDE PORK - THERESCIPES.INFO
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PORK CHILE VERDE | GREEN CHILI RECIPES, MEXICAN DINNER ...
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GREEN CHILI BURRO RECIPES - THERESCIPES.INFO
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PORK CHILI VERDE RECIPES - THERESCIPES.INFO
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RECIPE: CHILI VERDE WITH PORK - FOOD NEWS
From foodnewsnews.com
CHILI VERDE WITH PORK RECIPE - FOOD NEWS
From foodnewsnews.com
25 BEST PORK CHILI VERDE IDEAS | MEXICAN FOOD RECIPES ...
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10 BEST GREEN CHILI VERDE WITH PORK RECIPES - FOOD NEWS
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CHILI VERDE RECIPE - EASY PORK & TOMATILLO STEW - HOW TO ...
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PORK CHILI VERDE (GREEN PORK CHILI) - FOOD NEWS
From foodnewsnews.com
CHILI VERDE PORK WITH TOMATILLOS - THERESCIPES.INFO
From therecipes.info
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