Quick Pork Chili Verde Food

PORK CHILI VERDE (GREEN PORK CHILI)

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.

PORK CHILI VERDE

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.

EASY CHILI VERDE

Steps:

• In a 5-qt. slow cooker, combine pork, enchilada sauce, salsa verde, green chiles and salt. Cook, covered, on low until pork is tender, 5-6 hours. Serve with rice. If desired, top with sour cream.

PULLED PORK CHILI VERDE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Cut off about 1/4 inch the top of the head of garlic to expose the cloves. Brush the cut cloves with a small amount of olive oil and nestle the head into a piece of aluminum foil; place on a baking sheet.
• Bake in preheated oven until cloves are tender and browned, about 45 minutes. Remove garlic from the oven and cool until easily handled, about 15 minutes. Squeeze out cloves and chop.
• Preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Place tomatillos, green bell peppers, Anaheim chile peppers, jalapeno peppers, and sweet banana peppers, cut-sides down, onto the lined baking sheet.
• Cook under the preheated broiler until the skin of the tomatillos and peppers has blackened and blistered, 5 to 8 minutes. Transfer to a bowl and cover tightly with plastic wrap. Allow tomatillos and peppers to steam as they cool, about 10 minutes. Remove and discard skins.
• Transfer peeled tomatillos and peppers to a blender or food processor; blend into a smooth green sauce.
• Heat olive oil in a large pot over medium heat. Add onions and celery; cook and stir until onions are glistening, about 5 minutes. Add chopped roasted garlic, shredded pork, cilantro, oregano, coriander, cumin, cinnamon, nutmeg, salt, and black pepper. Pour in 1 cup chicken stock; bring to a simmer.
• Stir green sauce mixture into the pot. Add coconut milk. Bring to a boil; reduce heat and simmer. Cook until chili thickens, about 30 minutes. Stir in chicken stock and continue cooking until chili reaches desired consistency, 30 to 90 minutes.

EASY CHILE VERDE

Steps:

• Preheat oven to 350 degrees. Season pork with salt and pepper. Heat a medium Dutch oven (6 to 8 quarts) over medium-high. Swirl in 2 tablespoons oil. Working in batches, brown pork all over, 16 to 20 minutes total (adding remaining oil when needed). Let pork cool slightly, then cut into 1-inch chunks.
• Return Dutch oven to medium-high heat. Add onion, season with salt and pepper, and sauté until translucent, about 3 minutes. Return pork to Dutch oven along with canned chiles, salsa, and 1/2 cup water. Bring to a boil, then cover and transfer to oven. Roast until pork is very tender, about 2 1/2 hours.
• Let stand 10 minutes; skim fat with a spoon and serve with various accompaniments on the side.

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 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. (Mine took a bit longer for the meat to get tender). Serve with white beans and rice. Garnish with grated sharp white cheddar cheese.

CHILI VERDE PORK

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 CHILE VERDE

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.

QUICK & DELICIOUS PORK CHILE VERDE

Steps:

• Heat oil in heavy medium saucepan over high.
• heat.
• Add pork, saute until just golden, about.
• 2-4 minutes.
• Reduce heat to medium.
• Sprinkle.
• cornmeal and cumin over pork and stir 1 minute.
• Add green onions and stir just until fragrant, about 2 minutes.
• Add 2 cup broth and chilies.
• and simmer until chile thickens, about 5 minutes.
• Thin with additional broth if necessary.
• Mix.
• in cilantro.
• Serve over rice.

QUICK PORK CHILI VERDE

Steps:

• In a medium saucepan, combine pork and onion over high heat, stirring, until meat loses its pink color and begins to brown.
• Add garlic and oregano, stirring, 1 minutes.
• Add flour and cook, stirring, for 1 minute longer.
• Gradually stir in chicken broth and bring to a boil, stirring.
• Add green chiles, jalepenos, parsley and salt. Cook, uncovered over medium heat for 6-8 minutes.

AUTHENTIC MEXICAN PORK CHILE VERDE

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.

SLOW COOKER PORK CHILE VERDE

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.

MEXICAN PORK CHILI (CHILE VERDE)

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.

PORK CHILI VERDE

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.

FIREHOUSE PORK CHILI VERDE

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.